Ingredients

The following ingredients have 12 Servings
  • 1 and 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 5.5 tablespoons unsalted butter-room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 2/3 cup greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instruction

  • Preheat oven to 425F. Grease a 12-count muffin pan with nonstick spray or line with paper liners and set aside.
  • Stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.
  • Beat the butter on high speed until smooth and creamy (about 1 minute), then add sugar and cream together. Add eggs, vanilla extract, lemon zest and greek yogurt, mix just to combine. Add lemon juice and mix to combine.
  • Finally, add flour mixture and mix until combined.
  • Spoon batter into prepared pan, filling them about 3/4 full with muffin batter. Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for 10-15 more minutes or until a toothpick inserted in the center comes out clean.
  • To make the glaze, stir together powdered sugar and lemon juice and drizzle over the muffins. Store at room temperature in an airtight container for up to 3-5 days or freeze up to two months.