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Published on December 21, 2016

Lemon poppyseed muffin recipe

Makes 12 muffins


  • ⅔ cup granulated sugar
  • 1 lemon, juiced and zested
  • 1½ cups flour
  • ½ cup whole wheat flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup plain low-fat Greek yogurt
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ cup butter, melted
  • 1 Tbsp. poppy seeds


Preheat oven to 375°F. Line or butter 12 cups of a standard size muffin tin.

In a large bowl, mix sugar and lemon zest together until fragrant. Add the flour, baking powder, baking soda and salt, and mix until combined. Add yogurt, eggs, vanilla, lemon juice, melted butter and poppy seeds. Mix until well-combined. Batter will be thick; be careful not to overmix.

Distribute the batter among the 12 lined muffin cups. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

Nutrition analysis per serving: 210 calories, 9 g fat, 5 g protein, 28 g carbohydrate, 1 g fiber, 170 mg sodium

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