Lemon Poppy Seed Yogurt Muffins

I have this favorite pair of jeans that feel like magic.

Granted, nothing feels more magical than a pair of department-store-branded jeans. But they’re losing their fabric in the back pockets where I sit and have holes in the knees that I’ve actually earned and not overpaid for. And no Mom, I haven’t slept in these.

I used to be able to dress them up. Then their “vintage” appearance only fit with a leather jacket and some beat up Toms. I’ve lived in these pants for years and they’ve been everywhere on me: college, back home, on (un)successful dates, parties, and have even lept overseas to Kenya, Italy, and Malawi.

But I need to be honest about something… I can’t fit into them anymore. Shameful. Unfair. Heart-breaking. But I know it’s just life (and butter).

Saying that, I still can’t seem to let them go… I just can’t. So I won’t. Maybe I’ll fit into them again. Maybe I just need to find a new perfect pair of jeans for me post-college.

Why am I talking about jeans?

These lemon poppy seed muffins feel as classic as my favorite pair of jeans. Let’s discuss. They’re so they’re inherently fancy and homey and packed with a major amount of seeds. These muffins are the tie-me-up tie-me-down sort that make you stutter incessantly and go weak at the knees. I like this lot of goodness.

I added all sorts of health and crunch to these muffins: whole grain flavor with some serious support from poppy seeds and Greek yogurt. But you best believe there’s a good dose of butter added too.

Balance friends… Balance (and butter).

Lemon Poppy Seed Yogurt Muffins

Ingredients:

(yields 12 muffins)

1 1/2 cups flour (white or wheat)

2/3 cup sugar

2 tbsp poppy seeds

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch of salt

3/4 cup plain greek yogurt

6 tbsp unsalted butter, melted and cooled

1 tsp grated lemon zest (zest from one lemon)

1 tsp pure vanilla extract

1 tsp lemon extract

1/4 cup fresh lemon juice (about 1 large lemon)

2 large eggs

Preparation:

Move your oven rack to the center position and preheat the oven to 400° F. Line muffin pans with 12 paper liners. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Form a well in the center and set aside.

In medium bowl, whisk together the melted butter, yogurt, vanilla, zest, lemon extract, and lemon juice until thoroughly combined. Pour the liquid ingredients into the well of dry ingredients and stir to blend until batter is moistened. Fold in the eggs. Divide the batter evenly among the muffins cups.

Bake for 15 to 18 minutes, or until the tops are golden and a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for a couple of minutes then transfer the muffins to a wire rack to cool completely. Once completely cooled, store leftovers in an airtight container for up to 2 days.

Happy noming!

Nutritional information (per muffin): 180 calories, 7.5g fat (4 sat, 2 mono), 25g carbohydrates, 4g protein, 1g fiber