Lemon Poppy Seed Muffins
Bright, tender and cheerful, flecked with poppy seeds. Greek yogurt keeps them soft; honey and lemon do the rest.
Why you'll love this recipe
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (240 g) Greek yogurt
- 1/3 cup (110 g) raw honey
- 2 large eggs
- 1/3 cup (80 ml) melted butter
- Zest of 2 lemons + 3 tbsp lemon juice
- 1 tsp vanilla
- 2 cups (240 g) whole-wheat pastry flour
- 2 tsp baking powder, 1/2 tsp baking soda, pinch salt
- 2 tbsp poppy seeds
How to make it
Preheat oven to 350°F (175°C). Line a 12-cup tin.
Whisk yogurt, honey, eggs, melted butter, lemon zest, juice and vanilla.
Combine flour, leaveners, salt and poppy seeds; fold into wet until just mixed.
Divide between cups; bake 18–22 minutes until golden and springy.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Lemon Poppy Seed Muffins
Bright, tender and cheerful, flecked with poppy seeds. Greek yogurt keeps them soft; honey and lemon do the rest.
Ingredients
- 1 cup (240 g) Greek yogurt
- 1/3 cup (110 g) raw honey
- 2 large eggs
- 1/3 cup (80 ml) melted butter
- Zest of 2 lemons + 3 tbsp lemon juice
- 1 tsp vanilla
- 2 cups (240 g) whole-wheat pastry flour
- 2 tsp baking powder, 1/2 tsp baking soda, pinch salt
- 2 tbsp poppy seeds
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup tin.
- Whisk yogurt, honey, eggs, melted butter, lemon zest, juice and vanilla.
- Combine flour, leaveners, salt and poppy seeds; fold into wet until just mixed.
- Divide between cups; bake 18–22 minutes until golden and springy.
