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–+ servings

Bakery-Style Greek Yogurt Lemon Poppy Seed Muffins

Saraladenberger
Soft and fluffy bakery-style lemon poppy seed muffins made with Greek yogurt to keep them moist.
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Course Breakfast, Dessert, Snack
Servings 12 muffins

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!

Video

Keyword Bakery-Style Muffins, Greek Yogurt Muffins, Lemon Muffins, Lemon Poppy Seed Muffins, Poppy Seed muffins, sweet breakfast
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