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LEMON POPPYSEED MUFFINS

Prep

10 Mins

Cook

18 Mins

Total

 
28 Mins

LEMON POPPYSEED MUFFINS

These soft and fluffy lemon rhubarb muffins have a crunchy sweet sugar topping and just the right amount of tang. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliquaUt enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Ingredients

  • ¾ cup of sugar
  • zest 2 lemons
  • 8 tbsp unsalted butter melted and cooled
  • 2 large eggs
  • ½ cup greek yogurt
  • 1 tsp vanilla extract
  • ¼ cup milk
  • ¼ cup fresh lemon juice
  • 2 cups all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 2 tbsp poppyseeds

Instructions

 
  1. Preheat oven to 350 degrees. Line a muffin tin with liners or grease each tin.
  2. In a medium sized bowl combine flour, sugar, baking soda, cinnamon and salt.
  3. In a small bowl combine the egg, vegetable oil, vanilla, and milk.
  4. Add to the dry ingredients and mix until combined.
  5. Fold in zucchini, chocolate chips and walnut. Scoop the batter and fill 1/2 full.
  6. Bake for 15 to 20 minutes or until a toothpick comes out clean and lightly brown.

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