Lemon Poppy Seed Muffins
Servings 8
Lemon poppy seed muffins made from scratch with pantry ingredients.
Ingredients
Muffins:
- 2 Cup all-purpose flour
- 3/4 Cup granulated sugar
- 1/8 Cup poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon lemon extract
- 1/4 Cup vegetable oil
- 1 Cup yogurt
- 2 large eggs
Topping:
- 1/2 Cup all-purpose flour
- 1/2 Cup granulated sugar
- 2 Tablespoon butter melted
Instructions
- In a large bowl combine all dry muffin ingredients. Add in wet ingredients. Do not overmix.
- In another bowl, combine 1/2 cup flour, 1/2 cup sugar, and 2 tablespoons of melted butter. Mix together with your hands until crumbly.
- Using a muffin scoop, scoop the batter into a lined muffin tin. Sprinkle a bit of the crumble topping onto each muffin before baking.
- Bake at 350˚ F for 25 minutes or until a toothpick comes out clean. Cool slightly before removing from the muffin tin.
Notes
Use a jumbo muffin tin for bakery-style muffins or regular muffin tin if you don't have a jumbo. This recipe will make 6 jumbo muffins or 12 regular sizes.
Nutrition
Serving: 1large muffin | Calories: 406kcal | Carbohydrates: 68g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 448mg | Potassium: 139mg | Fiber: 1g | Sugar: 37g | Vitamin A: 156IU | Vitamin C: 0.2mg | Calcium: 143mg | Iron: 2mg