Ingredients
- 100 grams (3.5 ounces) softened butter
- 100 grams (3.5 ounces) sugar
- A good pinch of salt
- 2 large eggs
- 100 grams (3.5 ounces) Greek yogurt
- 150 grams (5.5 ounces) flour
- 1/2 teaspoon baking powder
- 1/3 teaspoon baking soda
- 120 milliliters (4 fluid ounces) milk
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tablespoon poppy seeds
Equipment
- Mixing Bowls
You'll need a couple of mixing bowls—one for wet ingredients and another for dry ingredients. Make sure they’re spacious enough to avoid splashes.
- Electric Mixer
An electric mixer will save you time and energy. If you don't have one, a good old whisk and some elbow grease will do the trick!
- Muffin Mold
A standard muffin mold is perfect for this recipe. Silicone molds are great for easy removal, but metal ones work just as well with some non-stick spray.
- Toothpick
You'll need a toothpick to check if your muffins are perfectly baked. If it comes out clean, you're good to go!
Instructions
Step 1
Prepare the Batter
Step 2
Combine Dry Ingredients
Step 3
Bake
Servings
Once your lemon poppy seed muffins are cool, there are countless ways to enjoy them! 🍽️
Morning Indulgence: These muffins make for a delightful breakfast paired with a hot cup of coffee or tea. You’ll be starting your day with a burst of citrusy goodness!
Brunch Brilliance: Hosting a brunch? These muffins are a delicious addition to any spread. Serve them alongside fruit, yogurt, and perhaps a mimosa for a truly gourmet experience. 🥂🍓
Sweet Snack: Need an afternoon pick-me-up? These muffins are a perfect sweet treat that’s not overly indulgent. Just grab one and enjoy with a refreshing iced tea. 🍹
For a fancy touch, try drizzling some lemon glaze over the top. Simply mix powdered sugar with some lemon juice until you achieve the desired consistency. Drizzle away and watch these muffins disappear in no time! 🍋
Variations
Looking for gluten-free or vegan options? We've got you covered! 🌱
Gluten-Free Variation: Substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder and baking soda are also gluten-free (most are, but it’s always good to check!). This way, everyone can enjoy these tasty treats.
Vegan Variation: To make these muffins vegan, replace the butter with a plant-based butter substitute, and use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) instead of regular eggs. You can use a non-dairy yogurt in place of Greek yogurt and plant-based milk instead of regular milk. Lemon poppy seed muffins for all! 🌿😋
Faq
- Why are my muffins dense and not fluffy?
Make sure not to overmix your batter! Overmixing can make the muffins tough. Mix just until all ingredients are well-combined.
- Can I freeze these muffins?
Absolutely! Allow them to cool completely, then store them in an airtight container in the freezer. Just thaw or microwave for a quick treat.
- Can I add other ingredients to the batter?
Certainly! Blueberries or a bit of shredded zucchini can add an extra twist to these muffins. Just be mindful of the moisture content.
- Can I use regular yogurt instead of Greek yogurt?
You can, but Greek yogurt adds a certain creaminess to the muffins. If you use regular yogurt, the texture might be slightly different.
- How can I make the muffins more moist?
Add a tablespoon or two of oil to your batter or slightly increase the amount of yogurt. But be cautious, as too much liquid can make them soggy.
- Is it necessary to use lemon zest?
Yes, the zest provides a concentrated lemon flavor that lemon juice alone cannot. It’s crucial for that extra zesty punch!
