Description
Moist lemon poppy seed muffins bring zesty sunshine to breakfast tables with their delightful tang and delicate crumb. Crumbly, sweet, and perfectly balanced, these treats invite morning enjoyment with a simple, elegant charm.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups (220 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons poppy seeds
Main Wet Ingredients:
- 2 large eggs, at room temperature
- 1 cup (240 milliliters) plain yogurt
- 1/2 cup (120 milliliters) vegetable oil
Flavor Enhancers:
- Grated zest of 1 large lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Energize the oven to a toasty 375°F (190°C) and prepare a muffin tin with delicate paper liners, creating a welcoming stage for your citrusy treats.
- In a spacious mixing vessel, harmonize the dry components – flour, sugar, baking powder, baking soda, salt, poppy seeds, and vibrant lemon zest – whisking them into a uniform landscape.
- Separately, transform eggs into a silky base, then introduce yogurt, oil, lemon juice, and vanilla extract, blending until the liquid mixture achieves a smooth, consistent texture.
- Gently marry the wet and dry mixtures, using a delicate folding technique that preserves subtle lumps, ensuring a tender muffin crumb.
- Distribute the batter generously into muffin cups, filling each about three-quarters full to allow graceful rising during baking.
- Slide the muffin tin into the preheated oven, allowing the muffins to transform for 18-20 minutes until their tops radiate a golden hue and a toothpick emerges clean when pierced.
- Let the muffins rest momentarily in the pan, then transition them to a wire rack, allowing complete cooling and flavor development.
Notes
- Customize the muffins by adding a handful of blueberries or raspberries to the batter for extra fruity bursts of flavor.
- Swap Greek yogurt with dairy-free alternatives like coconut or almond yogurt to make the recipe vegan-friendly and suitable for lactose-intolerant individuals.
- Create a gluten-free version by replacing all-purpose flour with a gluten-free flour blend, ensuring the same tender texture and delicious taste.
- Enhance the lemon flavor by brushing a simple lemon glaze made from powdered sugar and fresh lemon juice over the cooled muffins for an extra zesty kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg