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Ingredients
Scale
- 2 lemons, zested and juiced (divided)
- 1¼ cup granulated sugar (200g)
- ½ cup 0% plain greek yogurt (250g)
- ⅓ cup oil
- ¾ cup milk or buttermilk
- 2 large eggs
- 2 teaspoons vanilla
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ cups all purpose flour, fluffed (325 grams)
- 2 tablespoons poppy seeds
- ½ cup powdered sugar
- 1–2 tablespoon reserved lemon juice
Instructions
- Preheat oven to 375℉.
- Zest and juice lemons, reserving both. Set aside.
- In a large bowl, whisk together sugar, yogurt, oil, milk, eggs, and vanilla until smooth.
- Add all reserved lemon zest, baking powder, baking soda, and salt, then whisk until combined.
- Fold in flour and poppy seeds with a whisk or spatula until just moistened and no flour remains.
- Stir in ¼ cup reserved lemon juice. Let the batter rest at room temperature for 15-30 minutes.
- Lightly grease a non-stick muffin pan and fill muffin cups to the top. Smaller muffins will bake more quickly.
- Bake for 18-25 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool for 5-10 minutes in the pan before removing to a wire rack to cool completely.
Notes
For a sweeter muffin, add more sugar to your batter.
You can substitute Greek yogurt with sour cream if desired.
Ensure muffins are completely cool before frosting with reserved lemon juice and powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 183
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg