Lemon Poppy Seed Yogurt Muffins Recipe Recipe

Name: Lemon Poppy Seed Yogurt Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup plus 1 tablespoon sugar; 2 1/2 tablespoons poppy seeds; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fat-free Greek yogurt; 8 tablespoons unsalted butter, melted and cooled; 2 teaspoons freshly grated lemon zest (zest from one lemon); 1 1/2 teaspoons pure vanilla extract; 1 teaspoon lemon extract; 1/3 cup fresh lemon juice (about 1 large lemon); 2 eggs, plus 1 egg yolk, lightly beaten

Servings: persons

2 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar
2 1/2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free Greek yogurt
8 tablespoons unsalted butter, melted and cooled
2 teaspoons freshly grated lemon zest (zest from one lemon)
1 1/2 teaspoons pure vanilla extract
1 teaspoon lemon extract
1/3 cup fresh lemon juice (about 1 large lemon)
2 eggs, plus 1 egg yolk, lightly beaten

1
Move your oven rack to the center position and preheat the oven to 400u00b0 F. Line muffin pans with 16 paper liners.
2
In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Form a well in the center and set aside.
3
In medium bowl, whisk together the yogurt, butter, vanilla, zest, lemon extract, and lemon juice until thoroughly combined. Pour the liquid ingredients into the well and stir to blend until batter is moistened. Fold in the eggs. Divide the batter evenly among the muffins cups.
4
Bake for 15 to 18 minutes, or until the tops are golden and a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for a couple of minutes then transfer the muffins to a wire rack to cool completely. Once completely cooled, store leftovers in an airtight container for up to 2 days.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 cup plus 1 tablespoon sugar, 2 1/2 tablespoons poppy seeds, 2 teaspoons baking powder, and more.

Yes, Lemon Poppy Seed Yogurt Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Yogurt Muffins Recipe

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