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 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 muffin cups.
Bring butter to room temperature.
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. Mix in lemon zest and vanilla extract.
With the mixer on the lowest speed, mix in the dry ingredients in two parts, and add the yogurt between parts. Mix until blended but no more.
Spoon the batter into the paper muffin cups.
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 muffin cups.
Bring butter to room temperature.
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. Mix in lemon zest and vanilla extract.
With the mixer on the lowest speed, mix in the dry ingredients in two parts, and add the yogurt between parts. Mix until blended but no more.
Spoon the batter into the paper muffin cups.
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.