Greek Yogurt Poppy Seed Muffins Food

GREEK YOGURT LEMON POPPYSEED MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray and generously flour (do not use muffin liners as these stick) 8-9 of the muffin cavities and set aside. Pull out the wet ingredients to allow them to get to room temperature (eggs, yogurt, and melted coconut oil)
• In a bowl toss together the flour with the cornstarch, baking powder, salt, and poppyseeds until mixed. (Tip: when you measure the flour spoon and level the measurement so you don't pack in too much flour into the measuring cup; you want this to be a loose measurement.)
• In another bowl (important to use 2 bowls so the ingredients don't get over-mixed resulting in dense muffins), lightly beat the room temperature* egg and egg yolk with a fork for 20 seconds. Stir in the room temperature Greek yogurt, room temperature coconut oil (measure when it is melted and then let the melted oil cool to room temperature), lemon zest, lemon extract, and brown sugar.
• Combine the wet and dry and mix until just combined.
• Fill up 8-9 of the muffin tins (muffins should be just over 3/4ths the way full).
• Place in the oven and bake for 18-22 minutes or until a toothpick comes out clean when inserted inside.
• Remove from the oven and allow to cool for a few minutes before removing from the muffin tin. Allow to cool an additional 10-15 minutes before adding the glaze.
• Optional glaze: Combine 1/4 cup white sugar plus 1/4 cup lemon juice in a small saucepan. Stir until the sugar is completely dissolved and a thick syrup forms. Let cool for a few minutes and then brush or spoon over the muffins.
• Store muffins in an airtight container in the fridge. Best eaten within 3-4 days.

GREEK YOGURT POPPY SEED MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
• Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
• Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.

LEMON YOGURT-POPPY SEED MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.

HEALTHY GREEK YOGURT LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 425 degrees. Place muffin liners in a 12-count muffin tin or spray with non stick spray. Set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together coconut oil, honey, yogurt, lemon juice, and lemon zest until fully combined. Add eggs and vanilla, and mix thoroughly.
• Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.
• Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 8 to 10 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
• Allow to cool in pan for ten minutes before transferring to cooling rack to cool completely.
• Keep in an air tight container for up to 5 days or keep in the freezer (we just put them in gallon-sized freezer bags) for up to 30 days - makes a great on-the-go breakfast or snack!

GLAZED GREEK YOGURT LEMON POPPYSEED MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in a standard-sized muffin tin and set aside.
• In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
• In a large bowl or the bowl of a stand mixer, beat together the butter and sugar on medium-high for about three minutes, until pale yellow, light, and fluffy.
• Beat in the eggs one at a time. Add the vanilla, lemon juice, and the lemon zest.
• With the mixer on low speed, add the flour and the yogurt in two additions, alternating between the two, just until all ingredients are incorporated.
• Divide the batter between the muffin liners.
• Bake about 17 - 20 minutes until a toothpick or cake tester inserted into the center of one of the muffins comes out clean.
• Let cool for about five minutes, then move the muffins to wire rack.
• Make the glaze. Whisk together the powdered sugar and the lemon juice and drizzle over the muffins while still warm.
• Let cool until the glaze is well-set. Serve.

HEALTHIER LEMON POPPY SEED MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 410°F. Line a 12 cavity muffin tin with paper cups.
• Mix all dry ingredients in a large bowl. Whisk together the wet ingredients in a measuring jug.
• Pour wet ingredients into dry ingredients and stir just until combined - a few lumps are fine. Divide the batter between the prepared muffin cups.
• Reduce the oven temperature to 400°F and bake the muffins for 5 minutes. Reduce the temperature to 360°F and finish baking for 15-18 minutes, or until a toothpick inserted comes out clean.
• Cool the muffins in the pan for 5 minutes, then transfer them to a rack and cool completely before removing them from the paper cups - otherwise they'll stick!

GLAZED LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350ºF.
• Combine flour, baking powder, poppy seeds and salt in a bowl.
• Whisk together sugar, yogurt, oil, eggs, 1/4 cup lemon juice, lemon peel and vanilla in a separate bowl until blended.
• Add yogurt mixture to flour mixture and stir just until combined.
• Spoon batter into paper-lined or greased muffin cups, filling cups two-thirds full.
• Bake until a cake tester inserted in centres comes out clean, about 20 - 25 minutes.
• Cool muffins in pans for 5 minutes.
• Meanwhile, to prepare glaze, whisk together icing sugar and 3 tbsp lemon juice until smooth.
• Remove muffins from pans and cool on racks. While still warm, dip tops of muffins into glaze; cool completely.