These Lemon Poppyseed Muffins are made with Greek Yogurt, which makes them a tangy, tasty breakfast treat. Muffins are one of those great recipes you always need around. You can make them for the breakfast or brunch, to take to school in lunchboxes, for friends, or even to stock the freezer. I like making these for my kids because they often eat breakfast on-the-go. At least if they are getting these muffins in the morning, I know they are getting something good in their stomachs before they start the school day.
I make these muffins with my homemade Greek Yogurt ( https://youtu.be/nHtfsVbbYzE ), but you can use store bought yogurt, too. The lemon flavor is nice and light, but you can add more lemon juice and a teaspoon of lemon juice if you want it to be more pronounced. I like to use yogurt in these muffins because it makes them a little healthier and adds a wonderful tang to the flavor.
Serving these warm from the oven is the absolute best! But, if you serve them a day later I recommend cutting them in half and grilling the cut sides and then adding a little butter to them. This makes them the most delicious breakfast treats. I’ll admit, sometimes I save a few muffins just so I can do this.
If you have small children you can easily make this batter into mini-muffins. That size is great for smaller hands and freeze well. I hope you like these muffins as much as we do. Start your coffee makers and have a wonderful breakfast!
GREEK YOGURT LEMON POPPYSEED MUFFINS
These are our house muffins. That is, I make these all the time for my family no matter the time of year. This recipe is wonderfully flexible, you can swap out orange juice for lemon if you’d like, and you can add a glaze if you want them a little sweeter. These are great for the lunchbox, family brunches, taking to friends, or even stocking in your freezer.
Makes 1 dozen
¼ cup unsalted butter (1/2 stick of butter), at room temperature
¾ cup granulated sugar
1 cup full-fat Greek Yogurt
¾ cup Buttermilk
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 large egg
2 teaspoons baking soda
2 cups all-purpose flour
1 TBSP poppyseeds
Preheat the oven to 350 degrees F. Prepare a 12-cup muffin tin and set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Then, add the egg and mix well. With the mixer on low add the yogurt and buttermilk until just combined. Next add salt, vanilla, and lemon juice and mix until just combined.
In a small mixing bowl add the baking soda to the flour and whisk it together, then slowly add the flour mixture to the batter and mix until the batter forms and the flour is no longer visible. Once the batter is formed, fold in the poppyseeds.
Fill each muffin cup almost totally full so all the batter is used up.
Bake the muffins at 350 degrees for 25 minutes, or until they have risen and are golden brown on top, and a cake tester inserted into the center comes out clean.
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