Lemon Almond Poppy Seed Muffins

Preheat the oven to 375°F. Mix the all-purpose flour (3 cups), baking powder (1 tbsp), baking soda (0.5 tsp) and salt (0.5 tsp) in a medium bowl and set aside.

Beat the plant butter (10 tbsp) and minus 1 tbsp granulated sugar (1 cup) with an electric mixer on medium-high speed until light and fluffy, about minutes (2). One at a time, add eggs (2 flax) and beat well after each addition. Add the almond extract (1.5 tsp) and lemon zest (1 tbsp) to the mixture and combine. Alternate dry ingredients and plant yogurt (1.5 cups) in thirds until batter is smooth, adding the poppy seeds (2 tbsp) in the last set of mixing. Start 2m timer

Line a 12-cup muffin tin with paper liners or spray with [baking spray]. Fill the muffin cups so they mound over the top and generously sprinkle with the slivered almonds (0.33 cup). Bake until the muffins are golden brown, about minutes (25). Set on a wire rack to cool slightly, about minutes (5), and serve warm or at room temperature. Start 25m timer