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Moist Lemon Greek Yogurt Mini Muffins with Poppy Seeds

A stack of golden brown greek yogurt mini muffins topped with poppy seeds and powdered sugar on a white plate.
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Make these easy, protein-packed mini muffins using Greek yogurt for a moist texture. They are perfect for quick breakfasts or portable snacks.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1/4 cup milk
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease or line two 24-cup mini muffin tins.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds. Set aside.
  3. In a large bowl, whisk the sugar and melted butter until combined.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the Greek yogurt, milk, lemon zest, and lemon juice until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. A few small lumps are fine.
  7. Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
  8. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a low sugar muffin recipe option, reduce the granulated sugar to 1/3 cup.
  • These freeze well; place cooled muffins in a freezer-safe bag for up to three months.
  • You can substitute blueberries for poppy seeds to make blueberry greek yogurt bites.

Nutrition

Find it online: https://purecookingjoy.com/greek-yogurt-mini-muffins-recipe/

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