makes about 32 muffins
2/3 cup granulated sugar
zest and juice of one lemon
2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup Greek yogurt
2 eggs
1 teaspoon vanilla extract
1 stick unsalted butter, melted and browned
2 tablespoons poppy seeds
1 tablespoon granulated sugar
1. Preheat the oven to 400 degrees.
2. Line a 24-count mini muffin tin with paper liners. Set aside.
3. In a large bowl, use the back of a spoon to rub the sugar with the lemon zest until fragrant.
4. Use a whisk to mix the flour, baking powder, baking soda, and kosher salt into the sugar mixture.
5. In a medium bowl, stir together the yogurt, eggs, vanilla, and browned butter.
6. Add the wet ingredients to the dry ingredients and stir to incorporate. Stir in the poppy seeds.
7. Spoon the batter into the prepared muffin cups.
8. Top each muffin cup with a sprinkle of granulated sugar.
9. Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool for five minutes in the tin before removing them and placing them on a wire rack to cool completely.