Greek Yogurt Poppy Seed Muffins Recipes

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in a standard-sized muffin tin and set aside.
• In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
• In a large bowl or the bowl of a stand mixer, beat together the butter and sugar on medium-high for about three minutes, until pale yellow, light, and fluffy.
• Beat in the eggs one at a time. Add the vanilla, lemon juice, and the lemon zest.
• With the mixer on low speed, add the flour and the yogurt in two additions, alternating between the two, just until all ingredients are incorporated.
• Divide the batter between the muffin liners.
• Bake about 17 - 20 minutes until a toothpick or cake tester inserted into the center of one of the muffins comes out clean.
• Let cool for about five minutes, then move the muffins to wire rack.
• Make the glaze. Whisk together the powdered sugar and the lemon juice and drizzle over the muffins while still warm.
• Let cool until the glaze is well-set. Serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
• Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
• Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.

Steps:

• Preheat oven to 425 degrees. Place muffin liners in a 12-count muffin tin or spray with non stick spray. Set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together coconut oil, honey, yogurt, lemon juice, and lemon zest until fully combined. Add eggs and vanilla, and mix thoroughly.
• Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.
• Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 8 to 10 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
• Allow to cool in pan for ten minutes before transferring to cooling rack to cool completely.
• Keep in an air tight container for up to 5 days or keep in the freezer (we just put them in gallon-sized freezer bags) for up to 30 days - makes a great on-the-go breakfast or snack!

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.