Healthier Lemon Poppy Seed Muffins With Greek Yogurt 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.

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!

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!

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.