Lemon Poppy Seed Muffins
By Tested and perfected in the Sur la Table kitchen
Lemon Poppy Seed Muffins
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 12 muffins
- 2 cups unbleached all-purpose flour, plus 1 tablespoon for dusting raspberries
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest, divided
- 2 tablespoons poppy seeds
- 1 cup 2% or whole-fat Greek yogurt
- 1 cup vegetable oil, plus extra for greasing pan
- 2 large eggs
- 1 teaspoon vanilla bean paste
Preheat oven to 350°F. Prepare 12-cup muffin tray with papers and set aside.
To a medium bowl, add 2 cups flour, baking powder, baking soda, and salt; whisk together and set aside.
To a separate medium bowl, add the sugar, 2 tablespoons zest, poppy seeds, yogurt, oil, eggs, and vanilla; whisk until smooth and well combined.
Add the dry ingredients to the wet mixture; stir just until combined.
Bake for 20 to 25 minutes or until cakes are firm to the touch but still very moist in the center. Cool on a wire rack.