Name: Citrus Poppy Seed Muffins
Ingredients: ½ Cup Chobani® Whole Milk Plain Greek Yogurt; 1 ⅓ Cup all-purpose flour; ½ Teaspoon baking soda; ¾ Teaspoon salt, kosher; 2 Tablespoon poppy seeds; 1 Cup granulated sugar; 1 Teaspoon vanilla extract; 1 Tablespoon lemon juice; 1 Tablespoon lemon zest; 1 Tablespoon orange zest; 2 Tablespoon turbinado sugar

A zesty citrus take on the classic poppy seed muffin.

Chobani® Whole Milk Plain Greek Yogurt

all-purpose flour

baking soda

salt, kosher

poppy seeds

granulated sugar

vanilla extract

lemon juice

lemon zest

orange zest

turbinado sugar

In a small bowl, whisk together flour, baking soda, salt, and poppy seeds and set aside.

In a stand mixer with paddle attachment, cream together grapeseed oil and sugar, about 3-5 minutes.

With the stand mixer on medium, add eggs one at a time, scraping the sides down after each addition.

Add vanilla extract, lemon juice, lemon zest, orange zest, and Chobani® Oat. Mix to incorporate.

Add dry ingredients to wet and carefully mix just until incorporated. Do not over mix.

Add muffin liners to pan and spray with nonstick cooking spray. Scoop muffin mixture into pan, evenly dividing the mixture into 12 servings, and sprinkle with turbinado sugar.

Bake muffins for 12 minutes, or until a cake tester inserted in center comes out clean.

Remove from oven and cool on a wire rack.