Orange Lemon Poppy Seed Muffins

Tonight I baked a super easy recipe. The finished muffins are moist and have just a touch of sweetness. Perfect for morning coffee.

The recipe is from Sally's Baking Addition.

Ingredients-

2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)

3/4 cup (150g) granulated sugar

3 Tablespoons poppy seeds

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) salted butter, melted*

6-7 Tablespoons fresh lemon juice*

1 teaspoon lemon zest

1/4 cup fresh orange juice (about 1 medium orange)

1 teaspoon orange zest

2 large eggs, at room temperature

1/2 cup (120g) non-fat or low-fat Greek or regular yogurt, at room temperature

1/4 cup (60ml) milk, at room temperature

1 teaspoon pure vanilla extract

coarse sugar, for sprinkling

Method-

Preheat oven to 425°F (218°C).

Spray 12-count muffin pan with nonstick spray. Set aside.

In a large bowl, whisk the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.

In a medium bowl, whisk the melted butter, lemon juice, lemon zest, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition.

Whisk in the yogurt, milk, and vanilla.

Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not over-mix. The batter is thick.

Spoon the thick batter into the muffin tins, filling them all the way to the top.

Sprinkle each with coarse sugar.

Bake for 5 minutes at 425°F.  Keeping the muffins in the oven, reduce the oven temperature to 375°F and continue baking for 10-13 minutes longer, until tops are lightly golden. A toothpick inserted in the center should come out clean.

Allow to cool for 10 minutes.