Lemon Poppy Seed Muffins
These lemon poppy seed muffins are light and tender, and such a delicious combination of flavors!
Is there anyone else out there who is as obsessed with grocery store pick up as I am? There are a few stores in my area that offer it, and it has totally changed my life! I love that I can choose everything I need online, submit my order to the store, drive up at my allotted time, and have everything loaded into the back of my car. For this girl who hates grocery shopping, it is a lifesaver! The only small hiccup I’ve run across so far is that sometimes it’s hard to buy things sight unseen. For example, last week I ordered six lemons, thinking they would be just an average lemon size. When I picked up my order, though, I had a produce bag that was bursting with six gigantic lemons, each about the size of a grapefruit. I was skeptical that they were actually even lemons, since I had never seen any so big, but the store clerk assured me that they were indeed lemons. I had planned to use them to make this amazing lemon meringue pie, but was able to make the whole pie with the juice from just one lemon!
Since then, I’ve been adding lemon to just about everything, trying to use up my giant stash. These lemon poppy seed muffins have the perfect touch of lemon flavor, and are super light and tender. They’re perfect for breakfast, lunch boxes, and snacks! My kids both loved them and were thrilled to take them to school for lunch. My favorite way to eat them is to warm them up just a little in the microwave or toaster oven, and then spread honey butter on top. Yum!
Lemon Poppy Seed MuffinsPrint Recipe
- 3/4 cup sugar
- zest of one lemon
- 4 tablespoons butter softened
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon fresh lemon juice
- 3/4 cup vanilla greek yogurt
- 1 1/3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- Preheat the oven to 375. Spray a muffin tin with cooking spray or line with paper liners. In a large bowl or the bowl of a stand mixer, rub the lemon zest into the sugar until fragrant. Add the butter and beat until light and fluffy. Add the eggs, vanilla, lemon juice, and yogurt, and mix until combined. Add the flour, baking soda, and salt, and mix until just combined. Fold in the poppy seeds. Scoop into prepared muffin tin, filling 2/3 full. Bake 13-16 minutes, or until light golden brown on top.