Lemon Poppy Seed Muffins

These are a variation on Babs' Lemon Poppy Seed Muffins, from allrecipes.com. They aren't overly healthy, but they are delicious!

1 1/2 cups all-purpose flour
2 teaspoons poppy seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda

2/3 cup sugar
1/3 cup butter, melted
1 egg, lightly beaten
2/3 cup plain yogurt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon peel
1/2 teaspoon lemon extract

1. Preheat oven to 375 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. (NOTE: I made 10 muffins, instead of 12.)
2. Stir flour, poppy seeds, baking powder, and baking soda together in a bowl.
3. Cream the sugar and butter together in a large bowl. Add the egg.
4. Stir yogurt, vanilla, lemon peel, and lemon extract into the sugar mixture until well combined. Add flour mixture to yogurt mixture and stir until just moistened. Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes (takes longer here in the Midwest). Cool for 5 minutes before removing to wire racks.