Lemon Chobani Poppy Seed Muffins.
I needed a pick-me-up today and I knew these would do the trick! Light and lemony and my favorite thing of all time — Chobani! These are delectable!
2 c of unbleached, all purpose flour
1/2 c + 1 tbl of sugar
2 tbl of poppy seeds
2 tsp of baking powder
1/4 tsp of baking soda
3/4 tsp of salt
3 tbl of grated lemon zest
6 oz of lemon Chobani (single serving cup)
8 tbl of melted, cooled butter
1/2 c of fresh lemon juice
2 tsp of vanilla extract (or 1 tsp vanilla and 1 tsp lemon extract)
Preheat oven to 400 degrees.
In a bowl, blend all of your dry ingredients with a spoon (flour through zest). Then in your stand mixer, paddle attachment on, blend all of your wet ingredients. Once incorporated, slowly add the dry ingredients 1/3rd at a time. Avoid over mixing.
I did these in a mini muffin pan for 15 minutes. A regular sized muffin pan would take about 18 minutes or so. Remove when a toothpick inserted comes out clean.
— Knead to Cook