Lemon Poppy Seed Muffins (Printable View)

Tangy lemon and crunchy poppy seeds combine with creamy yogurt in moist breakfast muffins.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2/3 cup granulated sugar
07 - Zest of 2 lemons
08 - 2 large eggs
09 - 1 cup plain Greek yogurt
10 - 1/2 cup vegetable oil
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease lightly.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, rub granulated sugar and lemon zest with fingers to release oils.
04 - Add eggs, Greek yogurt, vegetable oil, lemon juice, and vanilla extract to sugar mixture; whisk until smooth.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're impossibly moist inside thanks to the yogurt, with a delicate crumb that doesn't need frosting to feel special.
  • The lemon flavor feels fresh and real, not that artificial tang you get from extract alone.
  • Once you master the basic technique, you can make a dozen in under 40 minutes—perfect for those mornings when you want something homemade without the stress.
02 -
  • Don't overmix once the wet and dry ingredients meet—I learned this the hard way with a batch that turned out dense and rubbery, and it was entirely my fault for trying to make the batter look too uniform.
  • The difference between a muffin that's done and one that's slightly underbaked is literally one minute, so start checking at 18 minutes rather than trusting a recipe that says 20 to 25.
03 -
  • Rubbing the lemon zest into the sugar before mixing draws out all the essential oils and distributes the lemon flavor evenly throughout the batter, which is the real secret here.
  • Room temperature ingredients mix more smoothly, so pull your eggs and yogurt out of the fridge about fifteen minutes before you start baking—it makes a real difference in the final texture.

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