Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

Made with Lemon Custard Whole Milk yogurt and fresh lemon zest, these muffins are tender, moist and bursting with citrus flavor.
20 minutes prep time
Prep Time

20 minutes

serves 12


12 to 15 minutes cook time
Cook Time

12 to 15 minutes

medium difficulty



  • 1

    Preheat oven to 375 degrees. Spray a 12-count muffin tin with non-stick spray. Add flour, baking powder, baking soda, salt, lemon zest and poppy seeds to a large bowl. Whisk to combine.

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  • 2

    Add eggs, vegetable oil, yogurt, sugar, milk and vanilla to another medium bowl. Whisk to combine.

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  • 3

    Pour the wet ingredients into the dry ingredients and fold the batter with a spatula until no flour streaks remain.

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  • 4

    Fill each muffin tin ¾ full of batter. Place in the oven and bake 12-15 minutes until golden brown and cooked through. A wooden toothpick should come out with a few moist crumbs attached to it. Let the muffins cool for two minutes in the pan and then remove to a wire rack to finish cooling.

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