Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

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Yield: 1 dozen

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 15 MinCook time: 16 MinInactive time: 1 HourTotal time: 1 H & 31 M

Ingredients

• 2 1/2 cups all purpose flour
• 1 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp poppy seeds
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 2 Tbsp vegetable oil
• 2 large eggs
• 1/4 cup sour cream or plain Greek yogurt
• 2 tsp vanilla extract
• 1/4 tsp lemon extract
• 2 Tbsp lemon zest (from about 1-2 lemons)
• 1-2 Tbsp lemon juice (from about 1/2-1 lemon)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds. Set aside.
2. In another bowl, mix together milk, melted butter, vegetable oil, eggs, sour cream or Greek yogurt, vanilla extract, lemon extract, lemon zest, and lemon juice.
3. Pour wet mixture into the dry mixture and use a rubber spatula to stir until just combined.
4. Cover the bowl with plastic wrap and allow to sit for 1 hour at room temperature.
5. Around the 1 hour mark, preheat the oven to 425F. Line a muffin tin with liners.
6. After 1 hour, fill the liners with the batter all the way to the top.
7. Bake for 8 minutes, then reduce the oven temperature to 350F and bake for another 8-10 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
8. Allow to cool for about 10 minutes before enjoying.

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