Lemon Poppy Seeds Muffins

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 5 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/2 cups Flour
  • 2 tbsp Poppy seeds
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/3 cup Butter, unsalted
  • 2/3 cup Greek yogurt

Found on omgchocolatedesserts.com

Description

Ingredients

• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds
• 1/3 cup 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

Directions

• 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). 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.
• 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.