I know (and am frequently reminded by my sisters) that I have a strange love of muffins, but these are definitely worth a try! We also froze half the batch, and I'm anxious to see how they hold up. I didn't glaze the half I froze, though, and I think that's probably important. Who knows. I'm not a muffin expert - I'm just trying to be! (Found on Two Peas and Their Pod)
Lemon Poppyseed Muffins
Zest of 1 lemon
2 C. flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
3/4 C. greek yogurt or sour cream
1/2 C. butter, melted
2 T. poppy seeds
Glaze: 3 T. lemon juice + 1 C. powdered sugar
Preheat oven to 400 and line *16 muffin cups with baking liners.
Whisk zest into sugar until sugar gets a little "clumpy." Add flour, baking powder, baking soda, and salt.
In a separate bowl, combine (cooled) melted butter, yogurt, eggs, and vanilla. Mix wet ingredients into the dry, but DO NOT over-mix! That will result in a tough muffin. Fold in poppy seeds; fill muffin liners. Bake 18-20 minutes.
Once these have cooled about five minutes, whisk lemon juice into powdered sugar & drizzle over muffins. I always set my cooling rack over waxed paper to drizzle glazes, and my clean-up is much faster. Enjoy - these were great warm!
*The original recipe made 12, but I easily got 16 from this batter.