Last Updated on April 15, 2022 by Karen
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.
Lemon Poppyseed Yogurt Muffins
Ingredients
- 2 cups all-purpose flour
- 2/3 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
Instructions
- 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.
Notes
*If you don't want to use melted butter, you can substitute with canola oil.
This looks so delicious… love the addition of yogurt.. so moist. never made lemon poppy before, gotta try them.
These are delicious! I didn’t have any poppy seeds on hand so I substituted chia seeds, same little “crunch” with a healthy kick. The kids love them!
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Just a note, but your instructions don’t say when to add the yogurt. I assume it’s with the other wet ingredients, but someone might miss the yogurt if they don’t know what they’re doing. Otherwise it looks great!
These are delicious. Perfect muffin texture. Can’t wait to try them with orange cranberry next week!
I just made these! They are cooling in front of me as I type. The recipe yielded the amount stated perfectly – no leftover batter! Perfect rise and bake, smell delicious – cannot wait to taste them!
What is the recipe for the icing?
These were absolutely delicious! So light. Love the combination of lemon and poppy seed. I topped them with a lemon glaze.
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