Lemon Poppy Seed Muffins

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

In a large bowl, whisk together the flour, poppy seeds, baking powder, and salt.

In a separate bowl, combine the sugar, eggs, yogurt (or sour cream), oil, lemon zest, lemon juice, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.

Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.

Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.