Lemon Poppy Seed Muffins
I keep finding myself with a surplus of lemons so muffins seemed a great way to put them to use! These muffins are tangy and moist and perfect for your breakfast, mid day snack, or late night treat!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/06/1.jpg?resize=480%2C640&ssl=1)
What you’ll need:
– 1 stick butter, room temp
– 1/2 cup sugar
– 1 egg
– 1/2 cup plain Greek yogurt
– 1 Tablespoon lemon zest
– 2 cups flour
– 1 Tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 3 Tablespoons olive oil
– 1/2 cup lemon juice
– 1 Tablespoon vanilla
– 1 Tablespoon poppy seeds
– Optional: 1 Tablespoon milk and 1/2 cup powdered sugar for glaze
What you’ll do:
– Preheat your oven to 350F and line muffin tin with baking liners.
– Beat together butter and sugar until light and fluffy.
– Add the egg, Greek yogurt and lemon zest and beat until fully combined.
– Combine the dry ingredients in one bowl and the remaining wet ingredients in another. Add half the dry ingredients to the mixture and mix until just combined. Turn the mixer on low and stream in half the wet ingredients. Repeat these steps until everything has been fully combined.
– Stir in poppy seeds until just combined.
– Divide the batter between 12 muffins and bake for 18 minutes or until golden brown.
– Allow the muffins to cool and combine the ingredients for the glaze if desired.
– Top the muffins with the glaze and ENJOY!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/06/2.jpg?resize=480%2C640&ssl=1)