Lemon Poppy Seed Yogurt Muffins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup plus 1 tablespoon sugar
• 2 1/2 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fat-free Greek yogurt
• 8 tablespoons unsalted butter, melted and cooled
• 2 teaspoons freshly grated lemon zest
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon lemon extract
• 1/3 cup fresh lemon juice
• 2 eggs, plus 1 egg yolk, lightly beaten

Directions

1. Set a rack in the middle of the oven, then heat it to 400 degrees F. Line your muffin tins with 16 paper liners. Whisk the flour, sugar, poppy seeds, baking powder, baking soda and salt in a large bowl. Make a well in the middle and set the bowl aside.
2. In a medium bowl, whisk the yogurt, butter, vanilla, zest, lemon extract, and lemon juice until everything is evenly combined. Add the wet mixture to the well in the dry ingredients, stirring just until the batter is moistened. Gently fold in the eggs. Portion the batter evenly into the prepared muffin cups.
3. Bake for 15 to 18 minutes, until the muffin tops are golden and a cake tester poked into the center comes out clean. Let the muffins rest in the pan for a couple of minutes, then move them to a wire rack to cool all the way. After they are fully cool, tuck any extras into an airtight container for up to 2 days.