Lemon Poppy Seed Muffins

$To make these tasty lemon poppy seed muffins, you will need: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 2 teaspoons poppy seeds - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, melted - 2 large eggs - ½ cup plain Greek yogurt - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract You can add a lemon glaze for extra sweetness and shine. To make it, mix: - 1 cup powdered sugar - 2-3 tablespoons fresh lemon juice These muffins are a treat but also pack some nutrition. Each muffin is about: - Calories: 180 - Protein: 3g - Carbs: 25g - Fat: 8g - Fiber: 1g Using Greek yogurt adds some protein and moisture. The lemon gives a nice burst of vitamin C. Enjoy these muffins as a snack or breakfast! To start, gather all your ingredients. This makes it easier to bake. You will need flour, sugar, poppy seeds, baking powder, salt, butter, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla extract. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it with spray. In a large bowl, mix the dry ingredients. Combine 1 ½ cups of flour, ½ cup of sugar, 2 teaspoons of poppy seeds, 1 tablespoon of baking powder, and ½ teaspoon of salt. Whisk them until they blend well. In another bowl, mix the wet ingredients. Pour in ½ cup of melted butter, add 2 large eggs, ½ cup of plain Greek yogurt, the zest of 1 lemon, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Whisk this mixture until smooth. Now, combine the wet and dry ingredients. Gently fold them together until just mixed. Avoid overmixing, as this can make your muffins tough. Next, scoop the batter into the muffin tin. Fill each cup about 2/3 full. Bake these in the oven for 18 to 20 minutes. Check if they are done by inserting a toothpick. It should come out clean or with a few crumbs. Once baked, take the muffins out of the oven. Let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. If you want to add a lemon glaze, mix 1 cup of powdered sugar with 2 to 3 tablespoons of fresh lemon juice. Drizzle this over the cooled muffins. For serving, arrange the muffins on a nice plate. You can sprinkle some poppy seeds and lemon zest on top for a special touch. Enjoy your zesty lemon poppy seed muffins! To make the best lemon poppy seed muffins, follow these tips: - Measure Ingredients Carefully: Use a scale if possible. This helps with accuracy. - Use Fresh Ingredients: Fresh lemons and baking powder boost flavor and rise. - Don’t Overmix: Combine wet and dry ingredients gently. This keeps muffins light. - Fill Muffin Cups Correctly: Fill each cup about two-thirds full for even baking. - Check for Doneness: Use a toothpick to test. It should come out clean or with a few crumbs. Avoid these common mistakes for great muffins: - Overmixing the Batter: This makes muffins tough. Mix just until combined. - Skipping the Zest: Lemon zest adds bright flavor. Don't skip this step! - Not Preheating the Oven: Always preheat! It helps muffins rise properly. - Using Cold Ingredients: Let eggs and yogurt come to room temperature before mixing. - Ignoring Cooling Time: Let muffins cool in the pan before serving. This helps flavor develop. Serve your muffins with these tasty ideas: - Lemon Glaze: Drizzle the optional glaze for extra sweetness and zest. - Butter: Spread a little butter on warm muffins for richness. - Fresh Berries: Serve with fresh blueberries or raspberries for a fruity touch. - Yogurt: Pair with a dollop of Greek yogurt for creaminess and protein. - Tea or Coffee: Enjoy with a hot drink for a cozy experience. {{image_2}} You can make a gluten-free version of these muffins. Just swap the all-purpose flour for gluten-free flour. Use a 1:1 gluten-free blend for best results. Make sure it contains xanthan gum, which helps with texture. Follow the same steps from the original recipe. The muffins will be just as tasty! To create vegan lemon poppy seed muffins, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Substitute Greek yogurt with a plant-based yogurt. Use melted coconut oil instead of butter. This way, you keep all the deliciousness while making it vegan-friendly. You can add flavor to your muffins too! Try mixing in fresh berries, like blueberries or raspberries. They add sweetness and moisture. Chopped nuts, like walnuts or almonds, bring a nice crunch. You can also add a touch of ginger for extra zing. Experiment with these flavors to find your favorite twist! Store your lemon poppy seed muffins in an airtight container. This keeps them fresh. You can keep them at room temperature for up to three days. If you want them to last longer, refrigerate them. They will stay good for about a week in the fridge. To freeze your muffins, first let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag or container. Label the bag with the date. Your muffins can last up to three months in the freezer. When you want to eat one, remove it from the freezer and let it thaw in the fridge overnight. Reheat your muffins in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 10 minutes. You can also use a microwave. Heat each muffin for about 15-20 seconds. If you want, add a little butter when reheating for extra flavor. Enjoy your fresh-tasting muffins! To make these muffins moist, use Greek yogurt. It adds creaminess and flavor. Another tip is to not overmix the batter. Mix until you see no dry flour. Overmixing can lead to tough muffins. Also, make sure you use melted butter. It helps keep the muffins soft. Lastly, don’t skip the eggs. They add moisture and help the muffins rise. Yes, you can use other flours. Almond flour can work but may change the texture. If you want a gluten-free option, try a gluten-free blend. It’s best to check the package for a one-to-one swap. Whole wheat flour is another option. It adds a nutty flavor but can make the muffins denser. If you use it, consider adding a bit more liquid. Lemons are rich in vitamin C. They help boost your immune system and improve skin health. They also add a bright flavor to your muffins. Poppy seeds have calcium and magnesium. These minerals are good for bones and heart health. They also add a nice crunch to the muffins. Together, they make a tasty and healthy treat! Lemon poppy seed muffins are bright, tasty, and easy to make. We covered the key ingredients, step-by-step instructions, and helpful tips to ensure great results. You can also try delicious variations like gluten-free or vegan options. Storing them properly keeps muffins fresh, while reheating brings back their warmth. Remember, small mistakes can make a big difference, so follow the tips shared. Enjoy baking these muffins and impress your family and friends with your skills!$

Lemon Poppy Seed Muffins

Get ready to indulge in a burst of flavor with these delightful Zesty Lemon Poppy Seed Muffins! Perfect for breakfast or a snack, these muffins combine the bright taste of fresh lemon with the crunch of poppy seeds to create a refreshing treat. With simple ingredients and easy instructions, you’ll have a batch ready in no time. Click through to explore the full recipe and elevate your baking game today!

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Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

2 teaspoons poppy seeds

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, melted

2 large eggs

½ cup plain Greek yogurt

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Optional: Lemon glaze (1 cup powdered sugar mixed with 2-3 tablespoons fresh lemon juice)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with non-stick spray.

In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt until well combined.

In another bowl, combine the melted butter, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and fully blended.

Pour the wet ingredients into the dry ingredients and gently fold the mixtures together until just combined. Be careful not to overmix, as this can make the muffins dense.

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs.

Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

If desired, prepare the optional lemon glaze by mixing the powdered sugar with fresh lemon juice until smooth. Drizzle over the cooled muffins before serving.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

- Presentation Tips: Arrange the muffins on a decorative plate and sprinkle a few poppy seeds and lemon zest on top for added visual appeal. Serve with a small butter dish for spreading!