Strawberry Meyer Lemon Poppy Seed Muffins
Strawberry lemon muffins are perfect for spring! Moist, tender, and healthy too!
Servings: 52 servings
Ingredients
- 2 Meyer lemons zested and juiced
- 2/3 cup granulated sugar
- 1 1/2 cups white whole wheat flour
- 1/2 cup all purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 tablespoon poppy seeds
- 1 cup plain Greek yogurt
- 2 eggs
- 1/2 teaspoon almond extract
- 1/4 cup unsalted butter melted
- 1 cup strawberries diced
Instructions
- Preheat oven to 400° F. and line a mini muffin tin or standard size muffin pan with paper liners.
- In a large bowl add the sugar and lemon zest. Mix the two together with your fingers until they are completely combined and fragrant.
- Add the flours, baking powder, baking soda, salt, and poppy seeds to the sugar mixture and whisk together.
- In a smaller bowl whisk together the lemon juice, melted butter, Greek yogurt, eggs, and almond extract until well combined.
- Pour the wet ingredients in with the dry and fold together just until combined. Gently fold in the strawberries.
- Divide the muffin batter equally into each muffin liner. Bake the muffins for 12 minutes if you are doing mini muffins or 15-18 minutes for regular size muffins.
- Insert a toothpick into the center of the muffin to check to see if they are done. Cool the muffins on a wire rack.
Notes
If you don't have whole wheat flour you can use just all purpose flour.
If you don't like almond extract simply substitute with a teaspoon of vanilla extract.
Nutrition
Calories: 41kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 9mg | Sodium: 37mg | Fiber: 1g | Sugar: 3g