Tool

• Muffin pan

• Mixing bowls

Ingredients

Muffins

• 2½ cups all‑purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• 2 tablespoons poppy seeds

• 1 cup sugar

• 2 tablespoons lemon zest

• 1 cup whole‑milk Greek yogurt

• ⅓ cup whole milk

• ½ cup unsalted butter, melted

• 2 large eggs

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

• ¼ teaspoon kosher salt

Glaze

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice

Direction

Make the Muffins

1. Preheat oven to 425°F. Line a 12‑cup muffin pan with paper liners.

2. In a large bowl, whisk flour, baking powder, baking soda, poppy seeds, and salt.

3. In another bowl, combine sugar and lemon zest. Rub zest into sugar with your hands until fragrant and damp.

4. Add yogurt, milk, melted butter, eggs, lemon juice, and vanilla. Whisk until smooth.

5. Pour wet mixture into dry mixture and fold gently — batter will be thick.

6. Divide batter evenly among muffin cups.

7. Bake 15–17 minutes, until tops are golden and a toothpick comes out with a few moist crumbs.

8. Cool in the pan for 10 minutes, then transfer to a wire rack.

Make the Glaze

1. Whisk powdered sugar and lemon juice until smooth.

2. Drizzle over cooled muffins.

Notes

• Don’t cool muffins fully in the pan — they will steam and become soggy.

• For clean drizzling, place glaze in a zip‑top bag and snip a tiny corner.

• For extra lemon punch, add a bit more zest or a splash of lemon extract.

Nutrition

(per muffin)

Calories: 301kcal • Carbs: 49g • Protein: 6g • Fat: 10g
Saturated Fat: 5g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 2g • Trans Fat: 0.3g
Cholesterol: 49mg • Sodium: 163mg • Potassium: 91mg • Fiber: 1g • Sugar: 28g
Vitamin A: 288IU • Vitamin C: 3mg • Calcium: 100mg • Iron: 2mg