Ingredients
2⅓cupsall purpose flour,(292 grams), spoon & leveled
¾cupgranulated sugar,(150 grams)
3tbsppoppy seeds
2tspbaking powder
¼tspbaking soda
½tspsalt
½cupsalted butter,(115 grams), melted
7tbspfresh lemon juice
1tsplemon zest
¼cupfresh orange juice,about 1 medium orange
1tsporange zest
2large eggs,at room temperature
½cupgreek yogurt,(120 grams), at room temperature, non fat or low fat, or regular yogurt
¼cupmilk,(60 milliliter), at room temperature
1tsppure vanilla extract
coarse sugar,for sprinkling
Preparation
Preheat oven to 425 degrees F (218 degrees 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 degrees F (218 degrees C).
Keeping the muffins in the oven, reduce oven temperature to 375 degrees F (190 degrees C), and continue to bake for 10 to 13 minutes longer until tops are lightly golden.
A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Top with additional lemon and/or orange zest if desired.
