Lemon Poppy Seed Muffins
A great muffin, with just the right amount of lemon, for your breakfast or tea time. Let the batter rest in the refrigerator overnight for the perfect texture and height.
Ingredients
- 2 1/4 cups flour
- 2 tsps baking powder
- 1/4 tsp baking soda
- 2 tbsp poppy seeds
- 1 cup sugar
- 2 tbsp lemon zest
- 1 cup Greek yogurt, whole milk
- 1/3 cup milk
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tbsp fresh lemon juice
- 1 tsp lemon extract
- 1/4 tsp salt
- Turbinado sugar (optional)
Instructions
- Whisk together flour, baking powder and baking soda in a large bowl. Add poppy seeds.
- In a medium bowl, combine sugar and lemon zest. Rub together with fingers to incorporate zest into sugar. Add yogurt, milk, melted butter, eggs, lemon juice and vanilla. Whisk until smooth.
- Add wet mixture to dry and fold just until combined.
- Cover and refrigerate batter overnight or for at least 4 hour.
- When ready to bake, preheat oven to 325 degrees. Line muffin pan with paper or foil liners. Divide batter evenly among liners. Sprinkle with turbinado sugar, if using.
- Bake muffins for 13-18 minutes, or until toothpick inserted in the center comes out with just a few moist crumbs.
- Let muffins cool in pan for 5 minutes. Remove and finish cooling on a wire rack.
Notes
- Store leftover muffins in a airtight container for up to 3 days. These also freeze nicely when baked and cooled.