I’ve been searching for a yogurt muffin recipe that I can make a batch of, freeze, and pop in the microwave for breakfast on the go. All of the ones I’ve tried have been either too sweet or too dry, or worst yet, both too sweet and dry. After tweaking my go-to buttermilk muffin recipe, I think I’ve got it right this time. Moist. Tender. These muffins are the perfect summer breakfast pastries!
The grated lemon zest adds a nice hint of citrus and the poppyseed gives the muffins some crunch. I also topped them with a powdered sugar glaze‒ for the visual effect‒ but that is completely optional. I brought them to work and they were all gone by the time I went back to the pantry to refill my cup of coffee.
They are so versatile, too. You can use it as a base for other yogurt muffins, like lemon-blueberry, strawberry, and cranberry-orange. The combinations are endless.
- 2 cups all-purpose flour
- ⅔ cup sugar
- ¼ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 tbsps black poppyseeds
- 2 large eggs
- ¾ cup plain yogurt
- Zest of 2 lemons, finely grated
- ¼ cup lemon juice (about 1 lemon)
- 1 ½ tsps vanilla extract
- ½ cup unsalted butter, melted
- Preheat oven to 400°F and line muffin tins with paper baking cups.
- In a large mixing bowl, whisk together flour, sugar, salt, baking powder, baking soda, and poppyseeds.
- In a separate bowl, combine the eggs, yogurt, lemon zest, lemon juice, vanilla extract, and melted butter. Stir into the flour mixture just until the ingredients are incorporated.
- Fill muffin cups two-thirds of the way with batter.
- Bake for approximately 18-20 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
- Serve warm or at room temperature.
*If you don't want to use melted butter, you can substitute with canola oil.