Muffins, a staple food for a quick breakfast that tastes not only delicious but is actually not so unhealthy. With so many choices, this is one of my favorites. I love anything citrusy, and these lemon poppyseed muffins made with delicious and creamy Greek yogurt really hit the spot. They are packed with poppyseeds, loaded with delicious lemonly goodness and are super moist.
So what’s the obsession with muffins? Well, they are a quick meal on the go, no need to sit at a table to eat, delicious and they come in so many various flavours. What’s not to like? They are quick to bake and even if you don’t have time to bake, buying one at your local bakery is just fine too. But actually baking your own is best. You won’t have a slew of ingredients in there that you cannot pronounce and it will take no time to preprae and bake. If you have little ones around gather them to help you, as usually, little ones love to help in the kitchen.
So, let’s just to the recipe and as always, Enjoy!
Lemon Poppy Seed Muffins
2 cups all-purpose flour
1 tablespoon poppy seeds
½ teaspoon salt (I used fine sea salt)
¼ teaspoon baking soda
1 cup sugar
½ cup butter, softened
2 eggs, room temperature
1 teaspoon vanilla
1/8 teaspoon lemon extract
1 tablespoon fresh lemon juice
1 teaspoon zested lemon peel
1 cup plain Greek yogurt
Preheat oven to 375 degrees.
Grease 12 muffin cups with cooking spray or line muffin tins with paper baking cups.
In a small mixing bowl, combine the flour, poppy seed, salt, and baking soda. Set the mixture aside.
In a large mixer bowl, beat sugar and butter with an electric mixer on medium speed till fully.
Beat in eggs, vanilla , lemon extract, lemon juice and lemon peel.
Add the flour mixture and yogurt alternately to the beaten mixture, beating just until combined.
Fill the muffin cups ¾ full.
Optional: Sprinkle the muffins with additional sugar on the top.
Bake in your oven for about 22-25 minutes or until toothpick inserted comes out clean.