Confession: I have a love affair with poppy seed muffins. And these are especially yum.
If you use mini tins, like I do, this will make about 24 muffins. Otherwise, it’ll make the standard 12.
2 cups (260 grams) all-purpose flour
1 tablespoon poppy seeds
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (113 grams) unsalted butter
1 cup (200 grams) granulated white sugar
2 large eggs
1 tsp lemon juice or zest of one lemon
1 cup greek yogurt
1 teaspoon pure vanilla extract
Preheat oven to 400 degrees F (205 degrees C). Spray cupcake tins with non-stick spray or use butter to grease them.
Whisk the flour, poppy seeds, salt and baking soda together in a bowl.
Beat butter adn sugar until light and fluffy. Add eggs, one at a time, beating well with each addition.
Add lemon and yogurt. Add flour mixture and mix. Stir until incorporated (avoid over-mixing).
Bake for about 12 minutes, or until starting to brown. With regular sized muffins, bake for 18-20 minutes.