If you're looking for a new muffin recipe to spruce up your summer, let this one be it! These Lemon Poppy Seed Muffins are among one of our favorites, being tangy and slightly crispy on the outside, and moist and full of flavor on the inside! They also highlight our limited-edition Lemon Poppy Seed cashew butter! 

They also take less than 25 minutes to make! So, what are you waiting for?!

Ingredients: 

• 2 ¼ cups all purpose flour 
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• ⅓  cup coconut yogurt 
• 2 large eggs
• ⅔ cup granulated sugar
• ⅓ cup Lemon Poppy Seed cashew butter
• ¾ cup almond milk 
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 tbsp poppyseeds

Directions: 

1. Preheat oven to to 400℉. Lightly oil a 12-cup muffin tin or line with muffin liners. Set aside.
2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. Whisk together the yogurt, eggs, sugar, nut butter, milk, lemon juice, lemon zest, and vanilla in a separate bowl until smooth. 
4. Combine the dry ingredients with the wet ingredients and stir until just combined. Add the poppyseeds.
5. Distribute the batter evenly amongst the 12 muffin tins and bake for 20-22 minutes, or until golden and a toothpick inserted in the center comes out clean. 
6. Let cool for 10-15 minutes before serving. Store in an airtight container for 4-5 days.