Ingredients
2 cups all-purpose flour
1 tablespoon poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup plain Greek yogurt or sour cream
1/2 cup milk (dairy or non-dairy)
1/2 cup vegetable oil or melted butter
2 large eggs
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Optional Lemon Glaze:
1/2 cup powdered sugar
1–2 tablespoons lemon juice
Instructions
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Preheat Oven:
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Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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Mix Dry Ingredients:
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In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
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Mix Wet Ingredients:
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In another bowl, combine sugar, yogurt, milk, oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
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Combine Mixtures:
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Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
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Fill and Bake:
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Divide the batter evenly among muffin cups.
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Bake for 18–22 minutes, or until a toothpick comes out clean and tops are lightly golden.
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Optional Glaze:
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Mix powdered sugar and lemon juice to desired consistency. Drizzle over cooled muffins.
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Serve or Store:
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Let muffins cool completely before glazing. Store in an airtight container for up to 3 days or freeze for longer.
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