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Baking Zesty Sweet Lemon Poppy Seed Muffins is an integral part of the experience, and understanding the baking process is key to achieving that perfect outcome. Preheat your oven to 375°F (190°C), as a well-heated oven ensures your muffins rise beautifully. Fill your muffin tin with paper liners or grease it lightly to prevent sticking. Once mixed, the batter should be spooned into the prepared muffin tin, filling each cup about two-thirds full. This allows enough room for the muffins to rise without overflowing.

Sweet Lemon Poppy Seed Muffins

Discover the joy of baking with zesty sweet lemon poppy seed muffins! These delightful treats combine the bright flavor of fresh lemon with a satisfying crunch from poppy seeds, making them perfect for breakfast, brunch, or an afternoon snack. This article offers a comprehensive guide to creating these muffins, detailing ingredients and preparation techniques to ensure delicious results. Enjoy the sweet and tart balance in every bite, and learn variations to make this recipe your own!
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Ingredients
  

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 tablespoons poppy seeds

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest (from 1 medium lemon)

½ cup fresh lemon juice (about 2 lemons)

½ cup plain Greek yogurt (or sour cream)

¼ cup milk

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners or grease it with non-stick spray.

    Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds until well combined. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

        Add Eggs and Flavors: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, lemon zest, and fresh lemon juice. Mix until well combined.

          Incorporate Yogurt and Milk: Add the Greek yogurt and milk to the wet mixture, stirring gently until everything is combined.

            Combine Wet and Dry Ingredients: Gradually fold in the dry ingredient mixture into the wet ingredients using a spatula. Mix until just combined; do not overmix. The batter should be slightly lumpy.

              Fill Muffin Tins: Divide the batter evenly among the prepared muffin tins, filling each cup about ¾ full.

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                    Optional Glaze: For an extra touch of sweetness, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice to create a simple glaze. Drizzle it over the cooled muffins before serving.

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins