Fluffy Lemon Poppy Seed Muffins are light, moist muffins that combine the refreshing flavors of lemon with the delightful crunch of poppy seeds. Here’s what makes them special
1 ½ cups (190g) all-purpose flour 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 2 tbsp poppy seed ½ cup (100g) granulated sugar 1 large egg
½ cup (120ml) plain yogurt (or sour cream) ¼ cup (60ml) vegetable oil (or melted butter) Zest of 1 large lemon 2 tbsp fresh lemon juice (about half a lemon)– Optional: 1-2 tbsp powdered sugar for dusting
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
In a large bowl, whisk together the sugar and egg until well combined. Then add the yogurt, vegetable oil, lemon zest, and lemon juice, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.