If you want a new breakfast or brunch baking recipe, try this recipe for Healthy Lemon Poppyseed Muffins. These muffins make a scrumptious spring or summer breakfast, mid-morning or afternoon snack or dessert.
We love anything with fresh lemon, so these muffins always win rave reviews with my kids and husband. I lightened up this recipe by substituting nonfat plain Greek yogurt for the sour cream.
If you’re headed out to the lake or beach or poolside, these Lemon Poppyseed Muffins are also perfect for car ride snacking. If you’re still in quarantine, these are simple to make and will hopefully brighten your day. Store them at room temperature in an airtight container, and they should last up four to five days. Enjoy and have a great week ahead!
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.