Lemon Poppy Seed Muffins
2 cups flour
1 tbsp poppy seeds
1/4 tsp salt
1/2 tsp baking soda
1 stick unsalted butter, room temp
1 cup sugar
2 large eggs
Zest of one lemon
1 cup whole-milk Greek yogurt
1 tsp vanilla extract
Makes 16 muffins
Preheat oven to 400 degrees and place rack in center of oven. Line a 12 cup muffin pan with paper liners or spray each muffin cup with PAM.
In a bowl, whisk the flour with the poppy seeds, salt, and baking soda.
In the bowl of a KitchenAide mixer, beat butter and sugar until light and fluffy. Beat in the eggs, one at a time. Add lemon zest, yogurt, and vanilla until well blended. Stir in the flour mixture just until moistened. Do not over mix.
Spoon the batter into the muffin cups. Bake for about 16-18 minutes.
It is OK to email this member (but you must sign in first).