Light, crispy-topped poppy seed muffins with a delicate lemon flavor. Perfect with your morning coffee or tea. Delicious warm!
Ingredients
- 2 cups all-purpose flour
- 0.75 cups white sugar
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 8 ounces plain non-fat yogurt
- 2 eggs
- 0.5 cups vegetable oil
- 2 large lemons , zested and juiced
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
-
2
Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. Beat yogurt, eggs, oil, lemon zest, and lemon juice together in a separate bowl; pour into the flour mixture and stir until you have a light and almost fluffy batter. Spoon batter into prepared muffin cups.
-
3
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Turn out onto wire rack to cool slightly.
Nutrition Facts
Per serving
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