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Preheat oven to 400 F and line a mini muffin tin or standard size muffin tin with paper liners. Recipe will yield roughly 52 mini muffins or 12 standard size muffins.
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In a large bowl add the sugar and lemon zest. Mix the two together with your fingers until they are completely combined and fragrant. Add the flours, baking powder, baking soda, salt, and poppy seeds to the sugar mixture and whisk together.
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In a smaller bowl whisk together the lemon juice, melted butter, Greek yogurt, eggs, and almond extract until well combined.
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Pour the wet ingredients in with the dry and fold together just until combined. Gently fold in the strawberries.
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Using a cookie scoop or ice cream scoop depending on the size of muffins you are making, scoop the batter into each muffin liner. Bake for 12 minutes if you are doing mini muffins or 15-18 minutes for regular size muffins. Insert a toothpick into the center of the muffin to check to see if they are done. If it comes out clean, they are! If not, bake for another minute or so and test again. Remove pan(s) from oven. Cool the muffins on a wire rack.
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Notes:
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- Yield: 52 mini muffins or 12 standard size muffins.
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- If you don't have whole wheat flour you can use just all-purpose flour.
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- If you don't like almond extract simply substitute with a teaspoon of vanilla extract.
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- The recipe for these muffins was slightly adapted from Two Peas & Their Pod's recipe for Lemon Poppy Seed Muffins.
