Ingredients needed
Flour. To make these muffins a little healthier, I swap out some of the all-purpose flour for oat flour. The oat flour adds texture and extra fiber. Use all all-purpose flour if you prefer. Baking powder. Salt. Greek yogurt. Sour cream can be substituted. Canola oil. Any vegetable oil can be used. Avocado oil is a great substitution. Melted butter can also be used. Sugar. I like using brown sugar but coconut sugar or regular granulated sugar will work well too. Eggs. Poppy seeds. Lemon zest and fresh lemon juice. Using a few tablespoons of lemon zest gives the best lemon flavor to these muffins. The lemon juice is used for the lemon glaze. Powdered sugar/icing sugar.
How to make lemon poppy seed muffins
The batter can be made in one bowl making the recipe even easier. Whisk the dry ingredients together in a large bowl then add the oil, eggs, egg yolks, yogurt, poppy seeds and lemon zest. Stir until the batter is smooth and creamy. Line a muffin pan with paper liners/cupcake liners then fill the cups three quarters of the way full. Place in the oven and bake at 180ºC/350ºF for 20-25 minutes until the muffins are risen, golden brown and a toothpick or cake tester inserted comes out clean. Once baked, the muffins can be cooled in the muffin tin for 20 mins then removed and allowed to cool on a wire rack until room they are room temperature. I like finishing them with a a drizzle of lemon glaze but this is optional.
Making ahead and freezing
How to store muffins: These muffins can be kept in an airtight container for up to 3 days at room temperature or 5 days in the fridge. Allow to come to room temperature before serving. Can you freeze muffins? Baked and cooled muffins can be transferred to a ziploc bag and frozen for up to 3 months. Thaw at room temperature before serving.
Muffin recipes
