- 3 cups all-purpose flour
- 1 cup of sugar
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups plain whole milk yogurt
- 2 tbsp fresh lemon juice, optional
- 1½ tbsp grated lemon zest
- 2 large eggs
- 8 tbsp unsalted butter, melted and cooled
Heat oven to 375 degrees F. Grease 12-cup muffin tin or line with paper liners.
Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix.
Divide batter evenly among prepared muffin cups. Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.
Remove muffin tin to a wire rack