Lemon Poppy Seed Yogurt Muffins
- 2 cups all-purpose flour
- 1/2 cup plus 1 tablespoon sugar
- 2 1/2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fat-free Greek yogurt
- 8 tablespoons unsalted butter, melted and cooled
- 2 teaspoons freshly grated lemon zest (zest from one lemon)
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 1/3 cup fresh lemon juice (about 1 large lemon)
- 2 eggs, plus 1 egg yolk, lightly beaten
- This recipe is vegetarian
- Produce
- Lemon (2 teaspoons)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Baking soda (1/2 teaspoon)
- Lemon extract (1 teaspoon)
- Poppy seeds (2 1/2 tablespoons)
- Salt (1/4 teaspoon)
- Sugar (9/16 cup)
- Vanilla extract, pure (1 1/2 teaspoons)
- Drinks
- Lemon juice, fresh (1/3 cup)
- Dairy
- Butter, unsalted (8 tablespoons)
- Greek yogurt, fat-free (1 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
46.5Rating
1-100
1-100
20Tweets
5Facebook
Shares
Shares
0StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published January 11, 2013 (1 month ago).
116 people saved this recipe.
