Lemon Poppy Seed Muffins

Brandon loves lemon poppy seed anything, and I needed to make some muffins for a baby shower, so I thought I'd give it a try. I used Greek yogurt since my local store didn't have any full fat plain yogurt. I think it made them a little too dry. Also, I was expecting them to get this nice brown look, but they were actually over cooked. I should have checked with a toothpick a little bit sooner. I do think I'll have to try them again sometime.

Ingredients

3cups flour
1 T. baking powder 
1/2 t. baking soda
2 1/2 T. poppy seeds
1 1/2 T. grated lemon zest
1/2 t.salt
10 T. butter , softened
1 c. sugar
2 eggs
1 1/2 c. plain whole milk yogurt

Directions

1. Coat a 12-cup muffin tin with vegetable oil spray; set aside.
2. Whisk the flour, baking powder, baking soda, poppy seeds, lemon zest, and salt together in a medium bowl; set aside.
3. Using an electric mixer, beat the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition.
4. Reduce the mixer speed to medium-low and beat in half of the flour mixture, followed by one-third of the yogurt. Beat in half of the remaining flour mixture, followed by half of the remaining yogurt; repeat with the remaining flour mixture and yogurt. Portion the batter evenly into the prepared muffin tin.
5. TO STORE: Wrap the muffin tin tightly with plastic wrap sprayed with vegetable oil spray and refrigerate for up to 24 hours or freeze for up to 1 month. (After the muffin batter is completely frozen, about 6 hours, the batter balls can be transferred to a zipper-lock bag to save space in the freezer. Transfer the batter balls back to an oiled muffin tin before baking.)
6. TO SERVE: Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Unwrap the muffins and bake until golden brown, 15-20  minutes if refrigerated, or 25 to 35 minutes if frozen. Let the muffins cool in the pan 5 minutes before serving.