Lemon Poppy Seed Muffins
Do you remember this Youtube video? It’s gotten more than 22 million views! And I think its because its hilarious and everyone loves muffins!
I mean..
Many people have shared that they have been disappointed with muffins, because they are too dry or dense.
Here are my tips for muffin making:
- Start with ingredients at room temperature (eggs, milk, yogurt).
- Use yogurt in your muffins to ensure they are moist.
- Do not overmix your batter! Combine the wet ingredients and sift together the dry ingredients before mixing the two together.
- Sprinkle the tops with turbinado sugar for a crunchy top
- Use cupcake liners for easy clean up.
I used Noosa Yoghurt’s Lemon Yoghurt in my lemon poppy seed muffins. You can locate Noosa retailers here.
Lets play a little game.. #NoosaLibs. My favorite flavor of Noosa Yoghurt is Lemon Yoghurt and my favorite thing to eat it with are my Lemon Poppy Seed Muffins!
Disclosure: Noosa Yoghurt has sponsored this post. All opinions of the product are honest and my own.
Lemon Poppy Seed Muffins
Prep time:
Cook time:
Total time:
Serves: 12 muffins
Ingredients
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons poppy seeds
- 2 large eggs
- 1 (8oz) container Noosa Lemon Yoghurt (1 cup full fat yogurt)
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1/4 cup whole milk
- 2 tablespoons lemon zest
- 2 tablespoons turbinado sugar (sugar in the raw)
Instructions
- Preheat oven to 350 degrees
- In a large bowl, mix together Noosa Lemon Yoghurt, milk, eggs, lemon zest and vegetable oil
- Stir in the sugar and set aside
- Sift together flour, salt, baking soda and baking powder. Stir in the poppy seeds.
- Gently fold the flour mixture into the wet ingredients. *do not over mix*
- Fill each muffin tin until they are 3/4 full.
- Sprinkle with turbinado sugar
- Bake for 10-12 minutes until golden
- Enjoy 🙂
Recipe adapted from Taste of Home.
