Ingredients

The following ingredients have 8 Servings
  • 2 large lemons (yielding 2 tablespoons zest and 1/3 cup juice)
  • 1/2 cup sugar
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 tablespoons oil
  • 1/2 cup thick plain Greek yogurt (I did not use low fat)
  • 1/4 cup milk or cream (I used half and half)
  • 3 tablespoons chia seeds
  • 2 tablespoons poppy seeds
  • 2 tablespoons honey
  • 1 cup powdered sugar
  • 1 tablespoon honey
  • 2 tablespoons milk or cream (I used half and half)
  • 1 tablespoon salted butter

Instruction

  • Preheat the oven to 375 degrees. Combine the lemon zest and the sugar in a medium mixing bowl. Rub together with your fingers for a few minutes to release the lemon flavor from the zest. Add the flour, baking soda, and salt; stir to combine.
  • In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, yogurt, milk, chia seeds, poppy seeds, and honey. Add the wet ingredients to the dry ingredients; stir until just combined.
  • Pour batter into greased muffin tins; you should be able to get 8 large muffins. Bake for 12-14 minutes or until the tops spring back when touched.
  • For the glaze, whisk the powdered sugar, honey, and milk together until smooth. Heat the butter over medium heat until melted; add the glaze mixture and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan or spooning the glaze over the tops. Glaze should set quickly.