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!

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:

1. 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.
2. In a small bowl, combine sugar and lemon zest. Combine until sugar is slightly wet and fragrant.
3. Whisk in all the dry ingredients except for the poppy seeds.
4. In a separate bowl, combine the greek yogurt, eggs, vanilla, lemon juice and melted butter.
5. Add the wet ingredients to the dry and mix gently until combined. Stir in the poppy seeds.
6. Divide batter evenly among 12 muffin cups.
7. Bake for 16- 20 minutes. Transfer muffins to cooling rack before adding glaze.
8. 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.

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.

Add some blueberries for a nice twist!