Lemon Poppy Seed Muffins

Ingredients

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 3 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups plain whole milk yogurt (NOT Greek yogurt)
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons fresh lemon zest
• 2 eggs
• 1/2 cups unsalted butter (melted and cooled)
• 2 tablespoons sparkling sugar (for topping)

Instructions

1. 1

   Heat oven to 375°F. Line 12 standard muffin cups with paper baking liners.

2. 2

   In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt until well combined. In a separate medium bowl, whisk yogurt, lemon juice, lemon zest and eggs until well combined. Whisk in butter until combined.

3. 3

   Gently stir wet ingredients into dry ingredients with a spatula until just combined (do not overmix, or the muffins will end up tough).

4. 4

   Divide batter evenly among prepared muffin cups (the batter will be thick, and the cups will be quite full). Top batter evenly with coarse sugar.

5. 5

   Bake 20 to 25 minutes or until tops of muffins are golden brown and a toothpick inserted in the center of one muffin comes out clean. Cool muffins in muffin tin 5 minutes, then transfer to cooling rack to cool completely.

6. 6

   Store muffins covered in an airtight container at room temperature for up to 4 days.