Ingredients
Scale
- 1 lemon (zest and juice)
- 2 tbsp poppyseeds
- 2 cups all-purpose flour
- 1 cup sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- ½ cup melted butter or oil
- ½ cup yogurt (or buttermilk)
- 1 tsp vanilla or almond extract (optional)
Instructions
- Preheat the oven and line a muffin tin with paper liners.
- In a bowl, combine lemon zest, lemon juice, eggs, melted butter (or oil), and yogurt.
- In another bowl, whisk together flour, sugar, baking powder, salt, and poppyseeds.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Scoop the batter into the muffin tin using an ice cream scoop.
- Bake until golden and a toothpick comes out clean, around 18–20 minutes.
- Let muffins cool slightly before serving.
Notes
- For a glaze, mix powdered sugar with lemon juice and drizzle over the muffins while they’re still warm.
- You can store these muffins at room temperature for up to two days, in the fridge for up to a week, or freeze them for longer storage.
- For a gluten-free version, use a gluten-free baking blend.