![untitled-11-739x1024.jpg](https://images.squarespace-cdn.com/content/v1/57e2e1bf5016e125c6fac042/1477424126479-6EXLQ1AXZPIPC50Y52J7/ke17ZwdGBToddI8pDm48kOoQwMwV6a0XlHhuNSRhsVQUqsxRUqqbr1mOJYKfIPR7LoDQ9mXPOjoJoqy81S2I8GRo6ASst2s6pLvNAu_PZdIMnJpWK1DTpuRZRjQ4zGSYxsMgJ0F5YbC7exdEz_1TrLzO4T0kIEmQWQR_OST3Nbg/untitled-11-739x1024.jpg)
I don’t bake too often anymore. There is nothing worse than delicious little baked goods sitting around tempting you all day. I can’t help but pop in the kitchen and snag a muffin/cookie/ slice of cake every chance I get. These muffins were worth the temptation though. They are the perfect morning treat. I love to wake up to sunshine flooding into my kitchen and these bright, kind of tart, not-too- sweet muffins sitting in a basket on my counter. PS: The basket of muffins help distract people from the dishes in the sink!
![untitled-6-2-200x300.jpg](https://images.squarespace-cdn.com/content/v1/57e2e1bf5016e125c6fac042/1477424126880-M77GUI0K06CG953YT5AJ/ke17ZwdGBToddI8pDm48kDX0NNyM8XK4e8RCvb3txLVZw-zPPgdn4jUwVcJE1ZvWhcwhEtWJXoshNdA9f1qD7Xj1nVWs2aaTtWBneO2WM-s2-_sVlarmJ9K69PI9J7RLW2FLT2g767el1KLSl6bCMQ/untitled-6-2-200x300.jpg)
Ingredients:
1 1/2 C Flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tbsp poppy seeds
8 tbsp of unsalted butter, melted
1 C sugar
2 eggs
2/3 C plain greek yogurt ( 1 single serve container)
1 tsp vanilla extract
the zest and juice from 1 lemon
For the Glaze
3 tbsp of lemon juice
1 C of powdered sugar
Directions:
- Preheat oven to 400 degrees. Line the muffin pan (I used these silicone liners from Amazon—http://amzn.to/1OOfs9y) or coat with nonstick baking spray.
- In a small bowl, combine sugar and lemon zest. Combine until sugar is slightly wet and fragrant.
- Whisk in all the dry ingredients except for the poppy seeds.
- In a separate bowl, combine the greek yogurt, eggs, vanilla, lemon juice and melted butter.
- Add the wet ingredients to the dry and mix gently until combined. Stir in the poppy seeds.
- Divide batter evenly among 12 muffin cups.
- Bake for 16- 20 minutes. Transfer muffins to cooling rack before adding glaze.
- TO MAKE GLAZE: place powdered sugar in a bowl. Add lemon juice until it’s a consistency you like. I prefer a thin glaze that drips off the spoon.
![untitled-2-1024x637.jpg](https://images.squarespace-cdn.com/content/v1/57e2e1bf5016e125c6fac042/1477424126575-WY9E3BIFO91H9GJIXMAA/ke17ZwdGBToddI8pDm48kLYZ5C-8tl3aJxjI6XcKL8MUqsxRUqqbr1mOJYKfIPR7LoDQ9mXPOjoJoqy81S2I8N_N4V1vUb5AoIIIbLZhVYxCRW4BPu10St3TBAUQYVKcYSm_fosD3gFBM1-rs5RqWZFsn26FAUCrv1OysOHkdo2uuWR-kdPy_Wc2OTDU7_UU/untitled-2-1024x637.jpg)
TIPS:
The instructions are a little involved but don’t look for shortcuts; they’re worth the time.
I have tried several lemon poppy seed muffin recipes and I find that the less mixing and whipping of the ingredients the better.