# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1 cup plain Greek yogurt or sour cream
10 - 1/4 cup fresh lemon juice
11 - Zest of 2 lemons
12 - 1 teaspoon pure vanilla extract
# Method:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk the granulated sugar and eggs until pale and slightly thickened. Incorporate the melted butter, Greek yogurt or sour cream, lemon juice, lemon zest, and vanilla extract, mixing until the wet mixture is smooth.
04 - Pour the wet ingredients into the dry mixture and stir gently until just combined. Ensure not to overmix for tender muffins.
05 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
06 - Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
07 - Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
