Lemon Poppyseed Yogurt Muffins
Servings 12 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
*I like to use either full fat or reduced-fat yogurt for baking. Non-fat yogurt doesn't seem to work too well.
*If you don't want to use melted butter, you can substitute with canola oil.
*If you don't want to use melted butter, you can substitute with canola oil.
