Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

  • zest and juice of 2 lemons
  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup granulated sugar
  • 1/4 cup oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons poppy seeds


Preheat the oven to 350.  Place 9 paper liners in a muffin pan.

In a large bowl, whisk together the lemon zest and juice, yogurt, sugar, oil, egg and vanilla.  In a separate bowl, combine the flour, baking soda, baking powder, salt, nutmeg and poppy seeds.  Add the dry ingredients to the wet and stir just until moistened.

Spoon the batter into the paper cups, filling them 3/4 full.  Bake for 18-20 minutes, until a toothpick comes out clean.

Serve warm with your favorite jam, lemon curd or honey.

Yields 9 muffins.


Recipe from Curly Girl Kitchen

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