Lemon Poppy Seed Muffins
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What you need: 2 cups all-purpose flour 2 Tbsp poppy seeds 1¼ tsp baking powder ¼ tsp baking soda ½ tsp salt 8 Tbsp butter, at room temperature 1 cup sugar 2 large eggs Zest of 1 lemon 1 tsp vanilla extract 1 cup plain yogurt |
Method:
Preheat the oven to 350˚ F (175° C). Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon zest and the vanilla extract. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until mixed. Spoon the batter into the paper liners. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the muffins cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
Preheat the oven to 350˚ F (175° C). Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon zest and the vanilla extract. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until mixed. Spoon the batter into the paper liners. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the muffins cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.