Lemon Poppy Seed Muffins
Ingredients
Dry Ingredients
-
3
cups
all-purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
2
tablespoons
poppy seeds
Wet Ingredients
-
10
tablespoons
unsalted butter, melted
-
1
cup
granulated sugar
-
2
large
eggs
-
1½
teaspoons
almond extract
-
1
tablespoon
lemon zest
-
1½
cups
plain low-fat Greek yogurt
Toppings
Instructions
- Preheat the oven to 375°F.
- Mix the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- Beat the melted butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the almond extract and lemon zest.
- Alternate adding the dry ingredients and yogurt in thirds until the batter is smooth, then stir in the poppy seeds.
- Line a muffin tin with paper liners and fill the cups generously, topping with sliced almonds.
- Bake for about 25 minutes until golden brown and set in the center.
- Cool slightly on a wire rack before serving.
Nutrition Facts (estimated)
Servings
15-18 muffins
Calories
257
Total fat
11g
Total carbohydrates
35g
Total protein
6g
Sodium
134mg
Cholesterol
43mg
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