Nothing says Sunday brunch like freshly baked muffins. These lemon poppy seed muffins will create an explosion of flavor in your mouth and put a smile on your face.
Lemon Poppy Seed Muffins
3 cups all-purpose flour
3/4 cup sugar
1 T. baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 T. poppy seeds
1-1/2 cups plain yogurt (whole milk or low fat)
8 T. unsalted butter, melted
2 large eggs
1 teaspoon almond extract
2 T. fresh lemon zest
1 T. fresh lemon juice
Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake papers.
Whisk together dry ingredients.
In a separate bowl whisk yogurt, lemon zest, lemon juice, and eggs until smooth.
Gently fold wet ingredients into flour mixture to combine. Fold in melted butter taking care not to overmix.
Divide batter evenly among muffin cups.
Bake 20-25 minutes, rotating pan halfway through baking. Muffins are done when golden brown and a toothpick inserted into center comes out clean.