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Double Lemon Poppy Seed Muffins
from Cookie + Kate

Name: Double Lemon Poppy Seed Muffins
Prep time: 15M
Cook time: 16M
Total time: 31M
Ingredients: ½ cup + 1 tablespoon pure cane sugar; 2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one); 1½ cups white whole wheat flour or regular whole wheat flour; ¼ cup poppy seeds; 1½ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon fine-grain sea salt; 5 tablespoons unsalted butter, melted and cooled; ¾ cup plain yogurt (plain Greek yogurt works, too); 1 large egg (update 3/20/14: use 2 eggs for richer and slightly fluffier, more cupcake-like muffins); 1 teaspoon vanilla extract; 2 teaspoons turbinado sugar for sprinkling on top

Ingredients

You need 12 Ingredients

2 teaspoons turbinado sugar for sprinkling on top

1 teaspoon vanilla extract

1 large egg (update 3/20/14: use 2 eggs for richer and slightly fluffier, more cupcake-like muffins)

¾ cup plain yogurt (plain Greek yogurt works, too)

5 tablespoons unsalted butter, melted and cooled

½ teaspoon fine-grain sea salt

¼ teaspoon baking soda

1½ teaspoon baking powder

¼ cup poppy seeds

1½ cups white whole wheat flour or regular whole wheat flour

2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one)

½ cup + 1 tablespoon pure cane sugar

Steps

Showing 3 out of 6 Steps

In a separate, smaller mixing bowl, whisk together the butter, yogurt, egg, vanilla and the juice of one of your bald lemons.
Combine the sugar and lemon zest in a medium mixing bowl. Use your fingers to rub the zest into sugar until the sugar is fragrant and pale yellow throughout. Whisk in the flour, poppy seeds, baking powder, baking soda and salt.
Preheat oven to 375 degrees Fahrenheit. Grease your muffin pan using butter or non-stick cooking spray. (Pro tip: grease only the bottoms and halfway up the cups so your muffin tops don’t flatten out while baking.)

View the remaining steps at
Cookie + Kate