These. These were special.
On Thursday morning, I was loading the recipe for these muffins into Greatist’s content system, and they sounded so good I had to stop what I was doing and make them immediately. (I guess that’s what I get for trying to work before feeding myself.)
The recipe comes from my friend Kelli at The Corner Kitchen. She uses Meyer lemon, lemon greek yogurt, chia seeds, and olive oil to make a healthier version of classic lemon poppyseed muffins.
I was missing a few of the ingredients Kelli used, so I improvised a bit: regular lemon instead of Meyer, and plain Greek yogurt instead of lemon-flavored. I also used gluten-free flour instead of all-purpose. And I didn’t fill the muffin cups enough. Oops! (They still taste great.)
I can see how the Meyer lemon would have enhanced the flavor quite a bit, but they were just fine with regular lemon, too. I do recommend doubling the amount of lemon zest if you skip out on the lemon-flavored Greek yogurt. The sweetness level of these was perfect for me with the plain Greek yogurt, but they could have used a bit more lemon flavor.