Double Lemon Poppy Seed Muffins
Ingredients
-
½
cup
pure cane sugar
-
1
tablespoon
pure cane sugar
-
2
medium
lemons (zest of both and juice of one)
-
1 ½
cups
white whole wheat flour or regular whole wheat flour
-
¼
cup
poppy seeds
-
1 ½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
fine-grain sea salt
-
5
tablespoons
unsalted butter (melted and cooled)
-
¾
cup
plain yogurt (or plain Greek yogurt)
-
1
large
egg
-
1
teaspoon
vanilla extract
-
2
teaspoons
turbinado sugar (for sprinkling on top)
Instructions
- Preheat the oven to 375°F and grease the muffin pan.
- In a bowl, combine sugar and lemon zest, rubbing the zest into the sugar until fragrant.
- Whisk in flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, yogurt, egg, vanilla, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups, filling each no more than three-fourths full.
- Sprinkle the tops with turbinado sugar.
- Bake for 16 to 19 minutes until golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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