Tart and Sweet Lemon Poppy Seed Muffins
These Tart and Sweet Lemon Poppy Seed Muffins are a burst of sunshine in every bite, balancing zesty lemon with a hint of natural sweetness. Perfect for breakfast or an afternoon treat, they’re ready in just 25 minutes of prep and 35 minutes of baking.
Ingredients
- ⅔ cup granulated sugar 5oz/142g
- 1 large egg
- ½ cup plain yogurt 4oz/115g
- ½ cup vegetable oil 4floz/115ml
- ⅓ cup whole milk 2 ½ floz/71ml
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest from about two lemons
- 1 ¼ cups all-purpose flour 6 ¼ oz/177g
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 375°F (190°C). Place 9 muffin liners in a muffin tin. Set aside.
- In a mixing bowl, add the sugar, egg, yogurt, oil, milk, vanilla and lemon zest, and whisk until well combined.
- In a separate bowl, stir together the flour, baking powder, salt, and poppy seeds.
- Combine the wet and dry ingredients and mix until just combined. A few lumps are ok.
- Divide the batter evenly between the prepared muffin cups, filling almost to the top.
- Bake muffins on an upper-middle rack for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for ten minutes before removing muffins from the tin.
- These muffins are the most delicious the day they are made. Enjoy! Store leftovers in an airtight container at room temperature for 2 days
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