Lemon Poppy Seed Muffins
Ingredients:
- sugar - 1/2 cup plus 1 T
- lemons - 2 (zest from 2 lemons, juice from 1 lemon)
- whole wheat flour - 1 1/2 cups
- poppy seeds - 1/4 cup
- baking powder - 1 1/2 tsp
- baking soda - 1/4 tsp
- fine-grain sea salt - 1/2 tsp
- butter, melted, cooled - 5 T
- yogurt - 3/4 cup
- eggs - 2
- vanilla extract - 1 tsp
- turbinado sugar - 2 tsp for sprinkling on top
Instructions:
In a bowl, combine sugar and lemon zest. With your fingers, rub the zest into sugar until sugar is pale yellow throughout. Whisk in flour, poppy seeds, baking powder, baking soda and salt.
In a second bowl, whisk together butter, yogurt, egg, vanilla and juice 1 lemon.
Pour liquid ingredients into the dry ingredients. Mixing with a spoon only until flour is fully incorporated into the liquid.
Divide batter evenly between the 12 paper lined muffins cups. Sprinkle muffins with turbinado sugar OR spread a glaze over the cooled muffins.
Bake in a preheated 375 degree oven for 16 - 19 minutes, until tops are golden and a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes, then place on cooling rack to cool completely.
