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Citrus-flavored muffins are not just a delightful treat; they embody the essence of bright, refreshing flavors that can instantly uplift your mood. With their sunny disposition, Sunny Citrus Burst Muffins are the perfect example of how a simple muffin can become a burst of flavor and joy. These muffins are ideal for breakfast, an afternoon snack, or even a light dessert, making them a versatile addition to your baking repertoire.

Summer Muffins

Brighten your day with Sunny Citrus Burst Muffins! This refreshing recipe combines zesty lemon and orange with sweet berries, creating a delightful treat perfect for breakfast, snacks, or light desserts. Using all-purpose flour, sugars, yogurt, and fresh citrus zest, these muffins are soft, moist, and bursting with flavor. Enjoy a delightful crunch with optional poppy seeds, and explore variations by adding your favorite fruits. Elevate your baking game with this versatile recipe!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

½ cup brown sugar, packed

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

2 large eggs

½ cup plain yogurt

⅓ cup vegetable oil

Zest of 1 lemon

Zest of 1 orange

¾ cup fresh blueberries (or raspberries, if preferred)

¼ cup fresh lemon juice

¼ cup fresh orange juice

Optional: 2 tbsp poppy seeds for crunch

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

      Combine Wet Ingredients: In a separate bowl, beat the eggs lightly. Then add the yogurt, vegetable oil, lemon zest, orange zest, lemon juice, and orange juice. Mix until smooth and homogenous.

        Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula until just combined. Be careful not to overmix. The batter should be slightly lumpy.

          Fold in Berries: Carefully fold in the fresh blueberries (or raspberries) and poppy seeds (if using) into the batter. Ensure they’re evenly distributed without breaking the berries.

            Fill Muffin Tins: Divide the batter evenly among the muffin tins, filling each cup about 2/3 full to allow for rising.

              Bake: Place the muffin tin in the preheated oven. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

                Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Serve and Enjoy: These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days. They are perfect for breakfast or as a summertime snack!

                    Prep Time, Total Time, Servings:

                      15 minutes | 30 minutes | Makes 12 muffins