Lemon Poppy Seed Muffins

 

2/3 C. sugar

Grated zest and juice of ½ lemon and 1 lime

2 C. all-purpose flour

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

¾ C. plain yogurt

2 eggs

1 tsp. pure vanilla extract

½ C. unsalted butter, melted and cooled

1½ T. poppy seeds

 

Preheat your oven to 400. Grease your regular sized muffin pan with butter, spray or really any kind of lipid that you want coating your muffins.

In a large bowl, rub the sugar and lemon/lime zest together with your fingertips until the sugar is moist and the smell of lemon and lime engulfs your kitchen. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl whisk the yogurt, eggs, vanilla, lemon and lime juices and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and with a rubber spatula, gently stir to blend. DO NOT OVER STIR THE BATTER! If you over stir the batter it’ll result in tuff and chewy muffins. Lumpy batter is ideal. Stir in the poppy seeds. Divide the batter evenly among the muffins cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for a few minutes before carefully removing each muffin from its mold. Store leftovers (if there are any) in an airtight container at room temperature.