When I began to brainstorm recipes for this cookbook, these muffins were one of the first to make the cut. I always like to make them when spring rolls around and we kiss those cold winter days goodbye. Their flavor is perfectly balanced between tart and sweet; there’s plenty of zing but not so much that you pucker up your lips after each bite. The addition of Greek yogurt gives them a protein punch while leaving them extra-moist inside. No need to lug out your mixer either, these muffins come together by hand in minutes!
Ingredients
- 2½ cups (315g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar
- 3 tbsp poppy seeds
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (115g) salted butter, melted juice and zest of 3 medium lemons
- 2 eggs
- ½ cup (120g) non-fat or low-fat Greek yogurt (plain or vanilla flavored)
- coarse sugar, for sprinkling
How to Make It
- Preheat the oven to 425°F. Spray a 12-count muffin pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
- In a medium bowl, whisk the melted butter, lemon juice, and lemon zest together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix.
- Spoon the thick batter into the muffin tins, filling each cup all the way to the top. Sprinkle each with coarse sugar. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 375°F and continue to bake for 10–13 minutes longer until the tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins will stay fresh in an airtight container at room temperature for up to 5 days.
