Lemon Poppy Seed Muffins for #MuffinMonday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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I had to get these out of my house very quickly. They were SO GOOD. The thick Greek-yogurt heavy batter results in WONDERFULLY tender and moist muffins with a lightly crisped exterior from all the butter. They're just yummy. The perfect on the go breakfast treat, afternoon pick me up, or evening treat with a cup of tea. I love muffin recipes like this one! The texture was just perfect. And they had just the right "kiss" of lemon to make them bright and fresh with a lovely pop of texture from the poppy seeds. 

See all of our #MuffinMonday recipes for May!

• Buttermilk Rhubarb Muffins from Jolene's Recipe Journal
• Cream Cheese Coffee Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Making Miracles
• Lemon Strawberry Muffins from Magical Ingredients
• Sourdough Cherry Almond Muffins from Zesty South Indian Kitchen
• Strawberry Rhubarb Muffins from A Day in the Life on the Farm

Lemon Poppy Seed Muffins

Makes about 15-16 muffins

Ingredients

2¼ cups all-purpose flour 

2 teaspoons baking powder 

¼ teaspoon baking soda 

1/2 teaspoon salt 

2 TBS poppy seeds 

1 cup sugar 

2 TBS lemon zest (1 lemon, zested)

1 cup plain Greek yogurt 

⅓ cup milk 

½ cup butter, melted

2 large eggs 

1 TBS fresh lemon juice 

1 teaspoon vanilla extract 

Directions

1. Preheat the oven to 425 degrees. Line a 12-well muffin tin with paper liners, and spray the liners with nonstick cooking spray. 
2. Place the dry ingredients in a bowl: flour, baking powder, baking soda, salt and poppy seeds; whisk to combine.
3. In another medium bowl, add the sugar and lemon zest. Rub the zest into the sugar. Next, add in the Greek yogurt and milk, and whisk to blend. Whisk in the butter next. Whisk in the eggs, lemon juice, and vanilla extract until fully combined.
4. Make a well in the center of the dry ingredients and pour in the wet, whisking / stirring until the ingredients are well combined and you have a thick batter. Don't over mix.
5. Fill the paper cups about 3/4 to almost all the way full. You should have enough batter for about 15-16 muffins.
6. Bake the first batch 17-18 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean.
7. Cool muffins for a few minutes in the tin before carefully moving them to a wire rack to complete cooling. 
8. Repeat for any remaining batter.

Recipe adapted from Preppy Kitchen