Lemon Poppy Seed Muffins sound good to me!
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 at room temperature
3/4 cup sugar
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
Preheat oven to 425F. Grease 12-count muffin tin or use liners. Stir together flour, baking powder, baking soda, salt, and poppy seeds. Beat sugar until smooth and creamy. Add sugar and cream together. In separate bowl add eggs, vanilla extract, lemon zest and greek yogurt and lemon juice. Mix to combine. Add flour mixture and mix until combined.
Spoon batter into muffin cups until 3/4 full. Bake for 5 minutes at 425F and then lower temperature to 350F and bake for 10-15 minutes or until a toothpick inserted in the center comes out clean.
To make glaze:
Stir together powdered sugar and lemon juice and drizzle over cooled muffins. Store at room temperature in an airtight container for up to 3-5 days or freeze up to 2 months. Enjoy!
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