Mini Lemon Poppy Seed Muffins

Preheat oven to 375ºF. Lightly grease a 24-count mini muffin tin with nonstick cooking spray or line with paper liners. Set aside.

In a large bowl, combine lemon zest and sugar. Using a fork or your fingers, mash together until fragrant and blended together. Whisk in flour, baking powder, baking soda, and salt. Set aside.

In a medium bowl, combine yogurt, eggs, vanilla, lemon juice, and melted butter. Add wet ingredients to dry ingredients and stir just until combined. Gently fold in poppy seeds.

Spoon mixture into muffin tins. Bake at 14–16 minutes or until lightly browned on top. Remove from oven and let cool for 10 minutes, then remove from muffin tin to a wire rack to cool completely.

Enjoy!