Lemon Poppyseed Muffins
The Lemon Poppyseed Muffins are bright, tender and so lemony they are the perfect pick-me-up muffin!
Servings 12 Muffins
Calories 184kcal
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppyseeds
- 2 tablespoons fresh lemon juice from 1 large lemon
- 1 tablespoon lemon zest
- 1 cup plain Greek Yogurt
- 2 large eggs room temperature
- 1/2 cup honey
- 1/4 cup butter melted
Instructions
- Preheat oven to 400 F. Grease a muffin tin with cooking spray or place muffin papers in 12 cups.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and poppyseeds.
- In a separate bowl, whisk together lemon juice, lemon zest, Greek yogurt, eggs, honey and melted butter.
- Gently fold the wet ingredients into the dry ingredients just until mixed. If you overmix, your muffins will be more dense.
- Divide the batter evenly among the 12 muffin cups. Aim for about 3/4 full.
- Bake at 400 degrees F for 15-18 minutes or until the tops bounce pack or a toothpick inserted into the middle of a muffin and it comes out clean. When done, transfer to a cooling rack and enjoy!
