If you’re celebrating Easter this summer with a breakfast or brunch or want a light lunch or dinner dessert, try this recipe for Healthy Lemon Poppyseed Muffins. These muffins also make a scrumptious spring or summer breakfast, mid morning or afternoon snack or dessert. My family members love anything with fresh lemon, so these muffins always win rave reviews with my kids and husband. I lightened up this recipe which I adapted from Browneyed Baker and substituted nonfat plain Greek yogurt for the sour cream. I love her recipes, and her food blog is totally worthy of checking out! If you’re headed out of town for spring break this week or planning your summer travels, these Lemon Poppyseed Muffins are also perfect for travel snacking. Store them at room temperature in an airtight container, and they should last up to 4 days. Enjoy and happy Easter weekend!
2/3 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Grated zest of 1 lemon
3/4 cup plain nonfat Greek yogurt
1 teaspoon pure vanilla extract
1/2 cup butter, melted and cooled
2 tablespoons poppy seeds
1 tablespoon sugar (optional)
1. Preheat the oven to 400 F. Place muffins liners in each muffin cup or spray with nonstick spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt and lemon zest. In another bowl, whisk the Greek yogurt, eggs, vanilla, lemon juice and butter until well blended. Pour the liquid ingredients over the dry ingredients, mixing gently. Stir in the poppy seeds. Divide the batter evenly among the muffins cups using a cookie scoop. Sprinkle tops of batter evenly with 1 tablespoons sugar, if you want a sugary topping appearance.
3. Bake for 18 minutes, or a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Store any remaining muffins in an airtight container.