My Lemon Poppy Seed Muffins are tall, domed, bakery-style muffins bursting with fresh lemon flavor and classic poppy seed crunch.
- 1 large egg , at room temperature
- ⅔ cup (5 oz/142 g) granulated sugar
- ½ cup (4 oz/115 g) plain yogurt
- ½ cup (4 fl oz/115 ml) vegetable oil
- ⅓ cup (2 ½ fl oz/71 ml) whole milk
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ¼ teaspoon salt
-
Preheat the oven to 375°F (190°C). Place 9 muffin liners in a muffin tin. Set aside.
-
In a large mixing bowl, add the egg, sugar, yogurt, oil, milk, lemon zest and vanilla extract and whisk until well combined.
-
In a separate bowl, stir together the flour, poppy seeds, baking powder and salt.
-
Add the dry ingredients into the wet and mix until just combined. (A few lumps are okay).
-
Divide the batter evenly between the prepared muffin cups, filling them ¾ of the way.
-
Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
-
Allow to cool for 10 minutes before removing muffins from the tin.
-
Enjoy with a cup of tea! These muffins are the most delicious the day they are made, but you can store leftovers in an airtight container at room temperature for up to 2 days.