Breakfast · 30 min · american

Lemon Poppy Seed Breakfast Muffins

This is the kind of American breakfast you’ll make on repeat — all-purpose flour and sugar, 30 minutes, big payoff. Each serving lands at 380 calories with 8g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups All-purpose flour
• 3/4 cup Sugar
• 2 Eggs
• 1/2 cup Plain yogurt
• 2 Lemons
• 2 tbsp Poppy seeds
• 1/3 cup Butter

Steps

1. Heat the oven to 375F and line a 12-cup muffin tin with paper liners.
2. Zest both lemons before juicing them; you want about 2 tablespoons of zest and 1/4 cup of juice.
3. Whisk the melted butter, sugar, eggs, yogurt, lemon zest, and juice until smooth.
4. Fold in the flour, poppy seeds, baking powder, and salt with as few strokes as possible; stop the moment no flour is visible.
5. Divide the batter among the cups, filling each about three-quarters full.
6. Bake 18 to 20 minutes until the tops are golden and a toothpick comes out with just a crumb or two.
7. Cool 5 minutes in the tin, then move to a rack; they keep 3 days in an airtight container.

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