Lemon Yogurt Poppy Seed Muffins Lighter Recipes

LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 11-12 regular-sized muffins.)
• Using an electric mixer, beat the butter and sugar together on high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, add the eggs, yogurt, and vanilla extract, and beat again until well-combined.
• Sprinkle flour, poppy seeds, baking soda, baking powder, and salt over the wet ingredients and beat on low speed. Add milk and lemon juice and beat on low speed just until the batter is even. Don't over mix.
• Divide batter evenly among muffin cups, filling each about 3/4 full. Bake at 425 for 5 minutes, then, without opening the oven door, reduce the temperature to 350 and bake for another 12-15 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.
• Let cool for about 10 minutes in the pan, then remove to a wire rack to cool completely.
• To make the glaze, combine powdered sugar and lemon juice in a small bowl or liquid measuring cup. Whisk or stir with a fork to combine, and drizzle over the muffins as desired.

LEMON YOGURT-POPPY SEED MUFFINS

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.

LEMON POPPY SEED MUFFINS I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
• Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
• In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
• Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
• Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
• Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

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!