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Nonstick Compact Ovenware Muffin Pan

Nonstick Compact Ovenware Muffin Pan

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Lemon Poppy Seed Muffins

4.5 based on 2 reviews

PREP: 5 MINUTES

COOK: 12 MINUTES

SERVINGS: 6 SERVINGS

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Ingredients

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp almond extract (or vanilla)
  • 1 Tbsp lemon juice
  • 1/3 cup plain Greek yogurt or sour cream
  • 1 Tbsp poppy seeds
  • Topping:
  • 2 Tbsp brown sugar
  • 1/4 cup sliced almonds

Directions

Preheat compact oven to 425°F. Grease compact muffin pan or line wells with paper baking cups. In a medium bowl, whisk together flour, baking powder, and salt. Using a mixer with a whisk attachment, cream together butter, sugar, egg, almond extract, lemon juice, and Greek yogurt. Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds.
Fill wells of compact muffin pan about 2/3 full. Mix topping ingredients together and sprinkle on top of muffin batter. Bake for 12-16 minutes or until toothpick inserted into the center of muffins come out clean. Allow to cool on wire rack. Makes about 6 muffins.

Read Recipe Reviews

    Really tasty muffins. Substituted chia seeds for poppy seeds and added about 1/2 cup finely shredded zucchini. Definitely will make again.

    I found the batter dense- so I added another lg test. Greek yogurt, and a sash of Buttermilk to thin it out a little. Also grated some lemon peel into batter- amped up lemon flavor. Very tender, tasty!!

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Product Used In This Recipe

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Nonstick Compact Ovenware Muffin Pan

Nonstick Compact Ovenware Muffin Pan

SEE PRODUCT