Lemon Muffins

  • 2 1/4 c all-purpose flour
  • 3/4 c sugar
  • 2 1/2 T poppy seeds (opt)
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 c yogurt
  • 8 T unsalted butter, melted and cooled
  • 3 t freshly grated lemon zest (zest from 1-2 lemons)
  • 1 1/2 t pure vanilla extract
  • 1 t lemon extract
  • 1/2 cup fresh lemon juice (about 1.5-2 large lemons)
  • 2 eggs, plus 1 egg yolk, lightly beaten

Bake at 350F for 15-18 minutes.

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