LEMON POPPY SEED MUFFINS by NancyC
Makes 12 muffins

2 cups all-purpose unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup plain or vanilla Greek yogurt
2 Tablespoons lemon zest
1/3 cup lemon juice (about 2 to 3 lemons)
1 teaspoon lemon extract
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 Tablespoons poppy seeds

LEMON GLAZE:
1 1/2 Tablespoons lemon juice
1 cup confectioners’ sugar

Preheat oven to 400˚F. Line a muffin pan with 12 paper liners; set aside.

In a medium-size bowl, blend the flour, baking powder, baking soda, and salt; set aside.

In a small bowl, mix the yogurt, lemon zest, lemon juice, and lemon extract; set aside.

In a large bowl, cream the butter and granulated sugar until light and fluffy, then mix in the egg. Next, add half of the flour mixture, mixing just until combined. Then mix in half of the yogurt mixture. Repeat with remaining flour and yogurt mixtures, then stir in the poppy seeds and mix until everything is combined.

Divide batter among the 12 muffin cups and bake at 400˚F for 17 to 18 minutes, or until toothpick inserted in centers comes out clean or almost clean. Remove from oven and after a few minutes, transfer to wire rack to cool completely.

For lemon glaze, mix together the lemon juice and confectioners’ sugar until smooth. Drizzle over the cooled muffins.

Recipe from NancyC | nancy-c.com