Lemon Poppyseed Muffins made with Farmland Fresh Dairies Whole MIlk Yogurt
Here’s a more detailed breakdown of what makes them so appealing:
The bright, zesty lemon flavor is perfectly balanced by the subtle nuttiness of the poppy seeds. The Farmland Fresh Dairies Whole Milk Yogurt adds a moist and tender texture to the muffins.
They are perfect for breakfast, brunch or just a sweet treat.
STAR BAKER TIPS:
- Make sure that all ingredients are at room temperature.
- When mixing together the wet and dry ingredients, mix gently and stop as soon as the ingredients are combined. Over mixing will make tough muffins.
- To get high domed tops on your muffins let the batter sit at room temperature for 30 minutes. This will make sure that the flour is properly hydrated and the leavening agents get a head start.
Lemon Poppyseed Muffins
Ingredients
- 100 grams of Granulated Sugar ½ Cup
- 2 tablespoons of Lemon Zest
- 135 grams of All Purpose Flour 1 Cup + 2 Tablespoons
- 1 teaspoon of Baking Powder
- ¼ teaspoon of Baking Soda
- ¼ teaspoon of Kosher Salt
- 57 grams Unsalted Butter, Melted and Cooled
- 2 tablespoons of Vegetable or Avocado Oil
- 80 ml of Farmland Fresh Dairies Whole Milk Yogurt ⅓ Cup
- 1 whole Large Egg
- 2 tablespoons of Lemon Juice
- 2 tablespoons of Whole Milk
Instructions
- Place the granulated sugar and the lemon zest in a bowl and massage together with your finger tips.
- Next add the flour, baking powder, baking soda and salt and whisk together. Set aside.
- In a separate bowl whisk together the melted butter, oil, yogurt, egg, lemon juice and milk.
- Add the dry ingredients to the wet and mix together using a rubber spatula. Cover the batter and let sit a room temperature for 30 minutes.
- Preheat your oven to 425℉.
- Divide the batter equally between 6 standard muffin cups lined with paper muffin liners.
- Bake the muffins for 5 minutes then turn the temperature down to 375℉ and bake for an additional 12-13 minutes. The muffins should begin to brown and should spring back when gently pressed.
