Bakery-Style Greek Yogurt Lemon Poppy Seed Muffins
Soft and fluffy bakery-style lemon poppy seed muffins made with Greek yogurt to keep them moist.
Ingredients
- 3/4 C. Greek yogurt
- 1/2 C. Oil (Canola or Avocado work well)
- 2 eggs
- 1/2 C. Milk
- 1/2 C. Sugar
- 1 tsp. Vanilla extract.
- 1 3/4 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1/2 Tbsp. Baking powder
- 1/2 tsp. Baking soda
- 1 Tbsp. Lemon Juice
- 1 lemon (zest and juice)
- 1 Tbsp. Poppy Seeds
Lemon crumb topping:
- 1/3 C. All-Purpose Flour
- 3 Tbsp. sugar
- 3 Tbsp. Brown Sugar
- 1 Tbsp. Lemon zest
- 3 Tbsp. Butter (cold and cut into small pieces)
Instructions
- Preheat oven to 400 degrees F. Combine the flour, poppy seeds, baking soda, baking powder, and salt together in a medium bowl. Mix and set aside.
- In a large mixing bowl, add the eggs, oil, Greek yogurt, milk, sugar, lemon zest, lemon juice and vanilla extract. Whisk or beat together until smooth. Stir in the dry ingredients and mix until just combined.
- To make the lemon crumb topping, combine the sugar, flour, brown sugar, lemon zest. Mix together. Add the butter and cut into the flour mixture using a pastry cutter, or fork, until it resembles course sand.
- Divide the muffin batter into 12 muffin tins with muffin liners. Evenly top each muffin with the lemon crumb topping. Bake for 5 minutes at 400 degrees, then reduce heat to 350 degrees for 10-13 minutes more or until the batter is set. Let cool and enjoy!
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The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.