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Zesty lemon poppy seed muffins are a delightful treat that perfectly balance sweetness and tanginess. Their origins can be traced back to the culinary traditions of Europe, particularly in regions where poppy seeds are a staple ingredient. From the vibrant lemon flavor to the crunchy texture of the seeds, these muffins have carved out a special place in various cuisines, particularly in American and European breakfast and brunch menus.

Light Lemon Poppy Seed Muffins

Indulge in the deliciousness of zesty lemon poppy seed muffins, perfect for a light breakfast or afternoon snack. With their delightful balance of sweetness and tanginess, these muffins offer a soft, moist texture complemented by a satisfying crunch from the poppy seeds. Enjoy them plain, dusted with powdered sugar, or drizzled with glaze for an extra treat. Perfect for brunch gatherings or quiet tea moments, they are sure to impress with their vibrant flavors!
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Ingredients
  

1 ½ cups all-purpose flour

1 tbsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup granulated sugar

½ cup Greek yogurt (plain, non-fat)

½ cup almond milk (or any milk of choice)

¼ cup unsalted butter, melted

2 large eggs

1 tbsp lemon zest (from about 1 large lemon)

2 tbsp fresh lemon juice

2 tbsp poppy seeds

Optional: a pinch of powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease them lightly with cooking spray.

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.

      Combine Wet Ingredients: In a separate medium bowl, mix the Greek yogurt, almond milk, melted butter, eggs, lemon zest, and lemon juice. Whisk until the mixture is smooth and well blended.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

          Add Poppy Seeds: Gently fold in the poppy seeds, ensuring they are evenly distributed throughout the batter.

            Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full.

              Bake the Muffins: Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool Down: Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Serve & Enjoy: Dust with powdered sugar if desired, and serve warm or at room temperature. Enjoy the light and zesty flavors of these delightful muffins!

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins