Description
These easy lemon poppy seed muffins are fluffy, moist and their sugar topping is irresistible. These bakery style muffins make a great breakfast or snack for any lemon lover!
Ingredients
Scale
- 1/2 cup (100g) granulated sugar
- 3 tbsp lemon zest (about 3 lemons)
- 1/2 cup (113g) unsalted butter
- 1/3 cup (85g) 2% plain greek yogurt
- 1/2 cup (118ml) 2% milk
- 2 tbsp lemon juice (about 1 lemon)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup + 2tbsp (206g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp poppy seed
- 1/4 tsp salt
- Optional topping: 9 tsp granulated sugar (1 tsp per muffin top)
Instructions
- Preheat the oven to 400F and grease a muffin pan.
- In a bowl, combine the flour, baking powder, baking soda, poppy seeds and salt. Set aside.
- In a separate bowl, mix the sugar with the lemon zest and massage it with your fingers. Whip the butter with the sugar until pale and fluffy. Add the egg and mix until fully incorporated. Mix in the vanilla extract, greek yogurt and lemon juice.
- Next, alternate adding the dry ingredients in two parts with the milk in one part. Do not over mix the batter!
- Use a large cookie scoop to fill your muffin tin. You want the muffin tin almost full and it should yield enough batter for 9 muffins. Finally, sprinkle 1 tsp of granulated sugar on top of each muffin.
- Bake at 400F for 10 minutes, then decrease the temperature to 375F for 7 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.
- Prep Time: 15
- Cook Time: 18
Keywords: breakfast, lemon, muffin, muffins, poppy seed, poppyseed, spring