Lemon Poppy Seed Muffins

Ingredients

• 2¼ cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup whole milk Greek yogurt
• 2 large eggs
• ⅔ cup granulated sugar
• ½ cup unsalted butter, 1 stick, melted
• ½ cup milk
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons poppy seeds
• Lemon Glaze, optional

Instructions

• Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large bowl, whisk together the yogurt, eggs, sugar, melted butter, milk, lemon juice and zest, and vanilla.
• Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
• Fold in the poppy seeds. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
• Bake for 17 to 22 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Drizzle the cooled muffins with the lemon glaze, if using.