HEALTHY GREEK YOGURT LEMON POPPY SEED MUFFINS
Steps:
- Preheat oven to 425 degrees. Place muffin liners in a 12-count muffin tin or spray with non stick spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together coconut oil, honey, yogurt, lemon juice, and lemon zest until fully combined. Add eggs and vanilla, and mix thoroughly.
- Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.
- Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 8 to 10 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
- Allow to cool in pan for ten minutes before transferring to cooling rack to cool completely.
- Keep in an air tight container for up to 5 days or keep in the freezer (we just put them in gallon-sized freezer bags) for up to 30 days - makes a great on-the-go breakfast or snack!
Nutrition Facts : Calories 198 kcal, Carbohydrate 32 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 163 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
LEMON YOGURT-POPPY SEED MUFFINS
These flavor-packed muffins are a treat at breakfast, lunch or supper! They're also great for snacking.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
- Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 12 g, TransFat 0 g
GREEK YOGURT POPPY SEED MUFFINS
Very moist and delicious! Try replacing poppy seeds with nuts, fruit, chocolate chips...this batter is a great muffin base.
Provided by Alexis
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
- Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
- Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.
Nutrition Facts : Calories 148 calories, Carbohydrate 24.3 g, Cholesterol 20.8 mg, Fat 3.8 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 270.2 mg, Sugar 11.4 g
GLAZED GREEK YOGURT LEMON POPPYSEED MUFFINS
Moist, zingy Greek yogurt lemon cake packed with yummy little poppyseeds and topped with a kicky glaze.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in a standard-sized muffin tin and set aside.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugar on medium-high for about three minutes, until pale yellow, light, and fluffy.
- Beat in the eggs one at a time. Add the vanilla, lemon juice, and the lemon zest.
- With the mixer on low speed, add the flour and the yogurt in two additions, alternating between the two, just until all ingredients are incorporated.
- Divide the batter between the muffin liners.
- Bake about 17 - 20 minutes until a toothpick or cake tester inserted into the center of one of the muffins comes out clean.
- Let cool for about five minutes, then move the muffins to wire rack.
- Make the glaze. Whisk together the powdered sugar and the lemon juice and drizzle over the muffins while still warm.
- Let cool until the glaze is well-set. Serve.
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- Preheat the oven to 350 degrees F. Spray and generously flour (do not use muffin liners as these stick) 8-9 of the muffin cavities and set aside. Pull out the wet ingredients to allow them to get to room temperature (eggs, yogurt, and melted coconut oil)
- In a bowl toss together the flour with the cornstarch, baking powder, salt, and poppyseeds until mixed. (Tip: when you measure the flour spoon and level the measurement so you don't pack in too much flour into the measuring cup; you want this to be a loose measurement.)
- In another bowl (important to use 2 bowls so the ingredients don't get over-mixed resulting in dense muffins), lightly beat the room temperature* egg and egg yolk with a fork for 20 seconds. Stir in the room temperature Greek yogurt, room temperature coconut oil (measure when it is melted and then let the melted oil cool to room temperature), lemon zest, lemon extract, and brown sugar.
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