Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup plain Greek yogurt
- Zest of 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze (Optional):
- 1 cup confectioners’ sugar
- 2-3 tablespoons freshly squeezed lemon juice
Instructions
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Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
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In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
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Beat in the eggs one at a time, then stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined.
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Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
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Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
For the Lemon Glaze (Optional):
- In a small bowl, whisk together the confectioners’ sugar and lemon juice until you reach your desired glaze consistency.
- Drizzle the lemon glaze over the cooled muffins.
Enjoy these moist and tangy lemon poppy seed muffins for a delightful breakfast, snack, or lemon-y dessert treat!
