Introduction
These muffins perfectly balance bright, zesty lemon with rich, nutty almond. You’ll love the moist, tender crumb from the Greek yogurt and the delightful crunch from the poppy seeds and sliced almond topping.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, (softened)
- 1 cup sugar
- 2 large eggs
- ¼ cup milk
- grated zest of 1 large lemon
- 2 tablespoons freshly squeezed lemon juice ((½ lemon))
- ½ teaspoon almond extract
- 1 cup nonfat plain Greek yogurt
- 2 tablespoons poppy seeds
- 6 teaspoons sugar ((½ teaspoon per muffin))
- ½ cup sliced almonds ((2 teaspoons per muffin))
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer or a wooden spoon to cream the softened butter and 1 cup of sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, until fully incorporated.
- Add the milk, lemon zest, lemon juice, and almond extract to the butter mixture and mix until combined.
- Using a spatula, fold in the Greek yogurt until the mixture is smooth.
- Fold in the poppy seeds.
- Divide the batter evenly among the 12 prepared muffin cups.
- Sprinkle the top of each muffin with ½ teaspoon of sugar and about 2 teaspoons of sliced almonds.
- Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Glaze It: Drizzle the cooled muffins with a simple lemon glaze made from powdered sugar and lemon juice.
- Flavor Swap: Replace the almond extract with pure vanilla powder (use half this amount if you prefer less rich vanilla flavor) for classic lemon poppy seed muffins.
- Pan Adjustment: For mini muffins, reduce the baking time to 10-12 minutes. For a loaf, bake in a greased 9×5-inch pan for 50-60 minutes.
- Topping Change: Skip the sugar and almond topping for a simpler finish, or use coarse sugar for extra sparkle and crunch.
Tips for Success
- Use room temperature ingredients (butter, eggs, yogurt, milk) for a smoother batter and more even baking.
- For the best lemon flavor, zest the lemon before juicing it. This is much easier than trying to zest a juiced lemon.
- To prevent dense muffins, stop mixing as soon as the flour is incorporated. A few small lumps are okay.
- For even baking, use a cookie scoop to portion the batter into the muffin liners.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 10-15 seconds or in a 300°F oven for 5-10 minutes.
FAQ
Can I use full-fat Greek yogurt?
Yes, full-fat Greek yogurt will work perfectly and may yield an even richer, more tender muffin.
Can I make these muffins without a mixer?
Absolutely. Use a wooden spoon and some elbow grease to cream the butter and sugar, then switch to a spatula for folding in the remaining ingredients.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.
Why are my muffins dense?
This is usually caused by overmixing the batter after adding the flour, which develops the gluten. Mix just until combined.
Can I freeze these muffins?
Yes. Freeze the completely cooled muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
What can I use instead of almond extract?
You can omit it for a purely lemon flavor, or try using ½ teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor) or an extra ½ teaspoon of lemon extract.