Ingredients

The following ingredients have 12 Servings
  • 1/4 cup butter (room temperature)
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large lemons (zested and juiced (~2 T zest, 1/3 c. juice))
  • 3/4 cup plain greek yogurt
  • 1 1/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 Tablespoons poppy seeds
  • 1/4 cup + 2 Tablespoons powdered sugar
  • 3/4 teaspoon almond extract
  • 1 Tablespoon milk

Instruction

  • Pre-heat oven to 375°F. Line a 12 regular sized muffin pan.
  • Using an electric mixer, cream together butter and sugar until light and fluffy. Add eggs 1 at a time, blending well between each addition. Mix in vanilla and almond extracts, lemon zest, lemon juice, and greek yogurt.
  • Stir together flour, baking soda, baking powder, and salt. Stir into wet ingredients just until mixed. Stir in poppy seeds until combined.
  • Fill muffin tins 2/3rds full. Bake for 15-17 minutes; muffin will bounce back when lightly touched.
  • Let muffins cool slightly.
  • To make icing, stir together powdered sugar, almond extract, and milk. If icing is too thin, add more sugar; if it is too thick, add more milk. Drizzle over muffins.