Lemon Poppy Seed Muffins

I feel like I start all these blurbs with “I love .. blah blah blah” but its true I love them all. Why else would I start a food blog if I didn’t LOVE food. But I reallllllllyyyy love Lemon Poppy Seed Muffins! Lemon Poppy Seed anything really; scones, loaf bunt cake .. it doesn’t matter, they are all delicious.

Serving Size: 18 Muffins

Muffin Ingredients

• 3 Cups Flour

• 1 Cup Sugar

• 2 Tbsp. Poppy Seeds

• 1/2 Cup Margarine, melted

• 1 Cup Plain Greek Yogurt

• 1/4 Cup Milk

• 2 Eggs

• 1 Tbsp. Baking Powder

• 1/4 Tsp. Salt

• 1 Tbsp. Lemon Zest

• 3 Tbsp. Lemon Juice

• 1 Tsp. Lemon Extract

Glaze Ingredients (Optional)

• 1 Cup Powdered Sugar

• 3 Tbsp. Lemon Juice

• 1 Tsp. Lemon Extract

Directions for Muffins

• Pre-heat oven to 425F degrees and line muffin tin with paper liners. In a large bowl mix together the flour, sugar, poppy seeds, salt, baking powder and lemon zest.

• In a separate bowl whisk the melted butter together with the milk, yogurt, eggs, lemon extract and lemon juice. Once these are mixed well, add this mixture into the dry ingredients until jut barely combined - you want the batter to be really thick.

• Divide the batter equally into lined muffin tins and bake for 5-6 minutes at 425F, reduce heat to 350F degrees and bake for another 15-17 minutes. Verify readiness using a toothpick.

Directions for Lemon Glaze

• Mix the powdered sugar, lemon juice and lemon extract in a bowl. Stir the lemon juice in slowly to ensure desired consistency.

• Drizzle on top of cooled muffins then serve!