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To make these tasty muffins, gather the following ingredients: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1/2 cup granulated sugar - 1 tablespoon poppy seeds - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup plain Greek yogurt - 1/4 cup vegetable oil - 2 large eggs - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract These ingredients create a light and moist muffin with a fresh, zesty flavor. You can easily swap some ingredients if needed. Here are some ideas: - Flour: For a gluten-free option, use a gluten-free flour blend instead of all-purpose and whole wheat flours. - Sugar: You can replace granulated sugar with coconut sugar or honey, but adjust the amount. - Greek Yogurt: If you don’t have Greek yogurt, regular yogurt works well. Just check the thickness. - Oil: Substitute vegetable oil with melted coconut oil for a different taste. - Eggs: If you want to make these muffins vegan, replace eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for one egg. These swaps keep the muffins tasty while catering to dietary needs. Each muffin is not only delicious but also provides nutrients. Here’s the breakdown: - Calories: Approximately 150 - Protein: 4g - Carbohydrates: 22g - Fat: 6g - Fiber: 1g - Sugar: 6g These muffins offer a good mix of protein and carbs, making them a great breakfast or snack option. Enjoy these treats while knowing they are not just tasty, but also have some health benefits. First, you need to set your oven. Preheat it to 350°F (175°C). This temperature helps the muffins rise perfectly. Next, prepare your muffin tin. You can line it with paper liners or lightly grease it with butter or oil. This step makes it easy to remove the muffins later. In a large bowl, combine your dry ingredients. Add 1 cup of all-purpose flour, 1/2 cup of whole wheat flour, 1/2 cup of granulated sugar, and 1 tablespoon of poppy seeds. Then, include 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these together until they mix well. This mix gives your muffins structure and flavor. Now, take another bowl for the wet ingredients. Mix 1 cup of plain Greek yogurt with 1/4 cup of vegetable oil. Add 2 large eggs, the zest of 1 lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. Whisk until it’s smooth. This mixture adds moisture and flavor to the muffins. Pour the wet ingredients into the bowl with the dry mix. Use a rubber spatula to gently fold the batter. Be careful not to overmix; a few lumps are okay. This keeps the muffins light and fluffy. Once mixed, divide the batter among the muffin cups. Fill each cup about two-thirds full for the best rise. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. To check if they're done, insert a toothpick into the center. If it comes out clean, your muffins are ready. Also, the tops should spring back when touched lightly. Once baked, let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious lemon poppy seed muffins! To get the best muffin texture, mix the wet and dry ingredients carefully. When you combine them, use a rubber spatula to fold gently. You want the batter to be slightly lumpy. Overmixing can make your muffins tough. Keep it light and simple for a fluffy result. To keep your muffins fresh, store them in an airtight container. Place a paper towel at the bottom to absorb moisture. This helps prevent sogginess. You can keep them at room temperature for up to three days. For longer storage, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. These muffins shine when served warm. You can add a pat of butter or a drizzle of honey on top. For a fun twist, pair them with a fruit salad or yogurt. They also go well with tea or coffee. Display them on a platter with lemon slices for an eye-catching treat. {{image_2}} To make gluten-free lemon poppy seed muffins, substitute the all-purpose flour. Use a gluten-free flour blend instead. Check that it has xanthan gum for better texture. You can also mix in almond flour for added flavor. The rest of the recipe stays the same. Your muffins will still taste bright and fresh! To make these muffins vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil or applesauce in place of vegetable oil. Lastly, choose a plant-based yogurt. Your muffins will still be moist and delicious! You can easily change the flavor of your muffins. Add a handful of blueberries for a fruity twist. Or, mix in some chopped nuts for crunch. For a sweet finish, drizzle a simple lemon glaze on top. Just combine powdered sugar with lemon juice until smooth. These variations keep the recipe exciting and fun! To keep your Lemon Poppy Seed Greek Yogurt Muffins fresh, place them in an airtight container. You can store them at room temperature for up to three days. If you want them to last longer, consider the fridge. They will stay good for about a week in the refrigerator. Freezing muffins is simple and effective. First, let them cool completely. Then, wrap each muffin in plastic wrap. You can also use aluminum foil for extra protection. Place the wrapped muffins in a freezer bag. They can last for up to three months in the freezer. When you are ready to eat them, just thaw them at room temperature or in the fridge overnight. To reheat your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. This will help bring back their soft texture. If you are in a rush, you can also microwave them. Heat each muffin for about 15-20 seconds. This quick method is great if you want a warm treat fast. If you don't have Greek yogurt, you can use regular yogurt. Sour cream is also a good choice. For a dairy-free option, try unsweetened coconut yogurt. This will keep the muffins moist and tasty. To make these muffins sugar-free, use a sugar substitute. Options like honey, maple syrup, or agave nectar work well. Use about half the amount of sweetener compared to sugar. This keeps the muffins sweet without added sugar. Yes, you can use lemon extract. Use about one teaspoon of extract for every tablespoon of juice. Keep in mind that fresh lemon juice adds a bright flavor. Extract may not give the same zest but will still taste good. These muffins stay fresh for about three days at room temperature. If you store them in the fridge, they can last up to a week. For longer storage, freeze them for up to three months in an airtight container. You can serve these muffins warm or at room temperature. A dusting of powdered sugar adds a nice touch. For extra flair, add lemon slices or edible flowers on the platter. Pair with tea or coffee for a delightful treat. You now have a complete guide to making perfect Lemon Poppy Seed Greek Yogurt Muffins. From the ingredient list to storage tips, every step matters. Remember, small adjustments can lead to big flavors. Enjoy experimenting with variations like gluten-free or vegan options. Store them well to keep them fresh. These muffins not only taste great but are also easy to make, making them perfect for any occasion. I hope you get to savor every bite!

Lemon Poppy Seed Greek Yogurt Muffins

Indulge in the bright and refreshing flavor of Lemon Poppy Seed Greek Yogurt Muffins! These easy-to-make muffins combine the tang of Greek yogurt with zesty lemon and crunchy poppy seeds, perfect for breakfast or a snack. Follow our simple recipe and enjoy soft, flavorful muffins in just 35 minutes. Click through to discover this delightful recipe and elevate your baking game today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup granulated sugar

1 tablespoon poppy seeds

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup plain Greek yogurt

1/4 cup vegetable oil

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

    In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, poppy seeds, baking powder, baking soda, and salt. Whisk together until well blended.

      In another bowl, mix the Greek yogurt, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and fully incorporated.

        Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.

          Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

            Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.

              Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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

                  - Presentation Tips: Arrange muffins on a decorative platter and dust with powdered sugar for a charming finish. Add a few lemon slices and edible flowers for an elegant touch.