Best Lemon Poppy Seed Muffins with Greek Yogurt
A tasty, healthier, and easy lemon poppy seed muffin with a glaze that makes for a great breakfast or snack, that will be sure to have you coming back for a second go.
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Servings: 12
Calories: 261kcal
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Equipment
Ingredients
- ½ cup olive oil extra virgin
- ¾ cup plain Greek yogurt
- 1 lemon large, fresh, both juice, and zest
- 1 cup granulated sugar
- 2 eggs large
- 2 cups all-purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 2 tbsp poppy seeds
- oil spray
Instructions
- Preheat the oven to 350°F
- Zest the lemon and set aside. Cut the lemon in half and extract the juice only into a small bowl.
- In a large mixing bowl, using a hand mixer, mix together the olive oil, Greek yogurt, lemon juice, and sugar, until well combined.
- Mix in eggs one at a time.
- In a small mixing bowl, mix together flour, baking powder, baking soda, poppy seeds, and salt.
- Slowly add the dry mixture to the wet mixture until combined.
- Mix in the lemon zest.
- Spray a muffin tin with spray oil.
- Fill each muffin slot three-quarters full.
- Bake for 14-16 minutes.
- Remove from oven and let cool for 10 minutes.
- Remove muffins from muffin tins and place them on a cooling rack to cool for another 10 minutes before serving.
- If you'd like to make a glaze please see the recipe notes below.
Notes
GLAZE RECIPE
2 1/2 tbsp lemon juice
2 tbsp Greek yogurt
2 cups powdered sugar STORAGE TIPS When it comes to storing these delicious easy lemon poppy seed muffins, you can add them to an airtight container (link) once they are cooled completely. This will keep them fresh for 3-4 days and prevent them from drying out. You can also refrigerate these muffins. If you want to refrigerate I recommend wrapping each muffin individually in press-n-seal (link). This will help keep them fresh for 5-7 days. FREEZER INSTRUCTIONS These bakery-style lemon poppy seed muffins freeze well, which makes for a quick snack, or breakfast! To freeze these muffins, make sure you let the cool completely, then individually wrap them. Once they are wrapped place them in a freezer-safe Ziploc bag (link) and freeze for up to three months to maintain freshness. Once you are ready to enjoy them, remove one (or however many you want) and allow it to thaw at room temperature. SUBSTITUTIONS Butter: Instead of using olive oil you can use butter. The ratio is 1:1. For this recipe, you will use ½ cup of butter.
2 tbsp Greek yogurt
2 cups powdered sugar STORAGE TIPS When it comes to storing these delicious easy lemon poppy seed muffins, you can add them to an airtight container (link) once they are cooled completely. This will keep them fresh for 3-4 days and prevent them from drying out. You can also refrigerate these muffins. If you want to refrigerate I recommend wrapping each muffin individually in press-n-seal (link). This will help keep them fresh for 5-7 days. FREEZER INSTRUCTIONS These bakery-style lemon poppy seed muffins freeze well, which makes for a quick snack, or breakfast! To freeze these muffins, make sure you let the cool completely, then individually wrap them. Once they are wrapped place them in a freezer-safe Ziploc bag (link) and freeze for up to three months to maintain freshness. Once you are ready to enjoy them, remove one (or however many you want) and allow it to thaw at room temperature. SUBSTITUTIONS Butter: Instead of using olive oil you can use butter. The ratio is 1:1. For this recipe, you will use ½ cup of butter.
Nutrition
Serving: 1g | Calories: 261kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 225mg | Potassium: 76mg | Fiber: 1g | Sugar: 18g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
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