Greek yogurt lemon poppy seed muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • ⅔ cup sugar
  • grated zest and juice of 1 lemon
  • 2 cups all-purpose flour
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup Greek yogurt (I used 0% Chobani Greek yogurt)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened applesauce
  • 1 and ½ TBSP poppy seeds
Directions
  1. Preheat your oven to 400 degrees F.
  2. Generously grease a standard muffin pan (or use a silicone muffin pan like I did) and set aside.
  3. In a large bowl, rub the sugar and lemon zest together with your fingertips. The sugar will become lumpy and you will get a strong lemon aroma. Whisk in the flour, baking soda, baking
  4. powder and salt and set aside.
  5. In a medium sized bowl, mix together the Greek yogurt, eggs, vanilla and applesauce. Mix well until everything is well incorporated.
  6. Transfer the Greek yogurt mixture into the large bowl with the flour and gently fold the ingredients together, using as few strokes as possible. You do not want to overmix this. The batter will be very thick and lumpy. Gently add in the poppy seeds and mix to distribute.
  7. Evenly distribute the batter into your prepared muffin pan and fill them ⅔ full.
  8. Bake in your preheated oven for 18-20 minutes or until the tops are a light golden color and a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool completely before serving.
  9. Muffins can be stored at room temperature in an airtight container for several days or frozen and reheated.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/greek-yogurt-lemon-poppy-seed-muffins/