As much as I love to bake, I am well aware I am very much an amateur. I know how to follow recipes and can make modifications if I feel experimental. I usually have a general idea of what certain ingredients will do when combined with one another, but sometimes I’m just guessing. I have borrowed books from the library to learn about the science of baking, but have failed to actually read them enough to learn. Thumbs down to me.
Maybe one day I will gain a better understanding of what actually happens when mixing flour with baking soda (or is it baking powder? or both??) and salt and butter and eggs. Geesh. Baking is a complicated thing when think about it. Soooo let’s just not think about it, deal?
No thinking, just doing. Shortly followed by eating. Don’t forget that step, it’s the most important of all. Breakfast time or snack time, these refreshing little muffins are sure to brighten your day.
Looking back, poppy seeds were the last thing that should have intimidated me. I mean…really? Poppy seeds? What’s there to be afraid of?
Nothing! Guess what? They’re located with all of the spices in the baking aisle (genius!) and if you’re lucky enough to find them on clearance like I did, they’ll only set you back two dollars. Bada boom, bada bing. No big deal.
The brief anxiety was so worth it. Also worth it? Using fresh lemons for zesting and juicing. It’s a must. And when you’re done with the muffins and want to use more of your new poppy seed purchase, you can make these Lemon Poppy Seed Yogurt PANCAKES. Yes, puh-lease.
Lemon Poppy Seed Yogurt Muffins
Recipe via The Tasty Bite
2 cups all purpose flour
2/3 cup sugar
1/4 teaspoon salt
2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons poppy seeds
2 large eggs
3/4 cup vanilla yogurt
zest of two lemons
1/4 cup lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup butter, melted
1. Preheat oven to 400 degrees. Line muffin tin with paper liners and set aside.
2. In a medium bowl, mix four, sugar, salt, baking powder, baking soda, and poppy seeds. Set aside.
3. In a separate medium bowl, whisk together eggs, yogurt, lemon zest and juice, vanilla extract and butter. Add dry ingredients to wet ingredients. Whisk until just combined. Fill muffin wells about 3/4 full with batter.
4. Bake for 16-18 minutes or until toothpick inserted in the middle of a muffin comes out clean. Let cool about 10 minutes before removing from muffin tin and serving.
Store any remaining muffins in airtight container. Best eaten within about three days.