Lemon Poppy Seed Muffins

It's June already. Can you believe it? Where has 2013 gone?? Are you ready for the summer? I have several trips planned for the upcoming months, including first-time trips to Atlantic City and Boston! I am also in a wedding this August and it's my first time being a bridesmaid! I am pretty excited about it :). Although after 'torturing' my 8 bridesmaids for my recent wedding, I am a little scared lol. Next weekend is the bridal shower and I am doing a dessert table with a surprise theme. Stay tuned for that excitement!!

In line with the warming weather, I made these lemon poppy seed muffins to add some zest to my breakfast. They are quick and easy to whip up with a whole lot of flavor.  Each muffin is fluffy, a little crunchy and plenty lemon-y and will satisfy your lemon craving at any time of the day.

Lemon Poppy Seed Muffins

Yield: about 12 regular muffins OR 6 jumbo

Source: Adapted from Brown Eyed Baker

Ingredients:

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup Greek yogurt (I used Chobani 0%)
2 eggs
1 teaspoon pure vanilla extract
½ cup unsalted butter, melted and cooled
2 tablespoons poppy seeds

Directions:

Preheat oven to 400 degrees F. Butter or line 12 regular sized muffin tins.

In a large bowl, rub sugar and lemon zest together until fragrant. Whisk in the flour, baking powder, baking soda and salt. In another bowl, combine the sour cream, eggs, vanilla, lemon juice and melted butter. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula to blend. Do not over mix.  Fold in the poppy seed and divide batter evenly into muffin cups.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes before removing from muffin tin. Store airtight at room temperature.

Enjoy!


By the way, do you guys have any summer plans? Vacations or weddings on your radar?