Lemon Poppy Seed Muffins

It's been awhile since I shared a recipe on here and a long while since I actually pulled out my good camera and used it.  The natural lighting was terrible in our rental, so I didn't even attempt to photograph anything in there.  While Preston was a camp yesterday, Lyla and I baked these muffins and they were so, so good!  I love lemon flavored treats and this recipe is a keeper!

Lemon Poppy Seed Muffins

Ingredients For Muffins

• 2 cups all purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter (room temperature)
• 3/4 cups granulated sugar
• 2 large eggs
• 1/2 cup vanilla Greek yogurt
• 1/4 cup lemon juice
• 2 teaspoons lemon zest
• 1 1/2 tablespoons poppy seeds
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Ingredients For Lemon Icing

• 1 1/2 cup confectioners' sugar
• 2 tablespoons lemon juice
• 1 tablespoon buttermilk

Method For Muffins

1. Preheat oven to 375.  Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray.
2. In a large bowl, add flour, baking soda, baking powder and salt.  Mix well and set aside.
3. In another large bowl, cream together butter and sugar until mixture is light and fluffy, about 3 minutes.  Add eggs.  And then add Greek yogurt, lemon juice, lemon zest, poppy seeds and vanilla.  Mix until well combined.
4. With mixer on low or mix by hand, add dry ingredients followed by buttermilk.  Try to not overmix the batter.
5. Divide batter evenly into prepared muffin tins, filling about 2/3 full.  Bake about 15 minutes or until tops are lightly golden brown.  Allow muffins to cool about 10 minutes, then drizzle with lemon icing recipe below.

Method For Icing

1. Combine confectioners' sugar, lemon juice and buttermilk in small bowl until completely smooth.  Drizzle over cooled muffins.
2. Tip - original recipe did not call for buttermilk, but I added to mine so adjust as needed according to taste.

*original recipe from here

Enjoy!