Light, crispy-topped poppy seed muffins with a delicate lemon flavor. Perfect with your morning coffee or tea. Delicious warm!
Original recipe makes 12 muffins
Ingredients
2 cups all-purpose flour
3/4 cup white sugar
3 tablespoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain non-fat yogurt
2 eggs
1/2 cup vegetable oil
2 large lemons, zested and juiced
-
PREP
15 mins
-
COOK
15 mins
-
READY IN
30 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. Beat yogurt, eggs, oil, lemon zest, and lemon juice together in a separate bowl; pour into the flour mixture and stir until you have a light and almost fluffy batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Turn out onto wire rack to cool slightly.
Nutrition
Calories: 240 kcal
Carbohydrates: 30.6 g
Cholesterol: 32 mg
Fat: 11.3 g
Fiber: 0.9 g
Protein: 4.4 g
Sodium: 307 mg