LEMON POPPYSEED MUFFINS

INGREDIENTS & EQUIPMENT

½ cup sugar

zest from a whole lemon

1 ¼ cup all purpose flour

¼ cup poppy seeds

1 tsp baking powder

¼ tsp baking soda

pinch of salt

4 tbsp unsalted butter, softened

3/4 cup greek yogurt

1 large egg

1 tsp vanilla extract

lemon juice from 1 lemon

stand mixer

measuring cups & spoons

zester

muffin tin

METHOD

PREHEAT oven to 375F

Using your fingers, COMBINE the sugar and lemon zest in a medium mixing bowl until the sugar is fragrant and pale yellow throughout

WHISK in the flour, poppy seeds, baking powder, baking soda and salt

ADD the butter, yogurt, egg, vanilla and the juice of one of your bald lemons and mix together until well combined

DIVIDE batter evenly between the 12 muffins cups. The batter will be thick but don’t worry

BAKE for 22 minutes, until tops are golden

NOTES

ADD-ONS: Save some lemon zest and sugar to sprinkle on top of the muffins once they come out of the oven

LEMON POPPYSEED MUFFINS

REVIEWS

© 2020 by Emma Gabay