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squeezed lemon juice
Heat oven to 400 degrees F. Coat muffin tin with nonstick cooking spray.
In large bowl, whisk flour, 1 cup of sugar, the baking powder, poppyseeds and salt until blended.
In a medium-size bowl, whisk together the oil, yogurt, 1/4 cup water, eggs, lemon rind, lemon juice and vanilla. Pour into flour mixture and stir until just blended.
Divide batter among prepared muffin pans. A slightly heaping 1/4 cup batter in each mold. Sprinkle batter with remaining tablespoon sugar.
Bake at 400 degrees F for 20 to 22 minutes, or until crowned and lightly brown on top. Cool in pans for 5 minutes, then remove from pan directly to rack to cool completely.