These decadent, flavored loaded lemon poppy seed muffins are the perfect snack or breakfast! Top them with a perfect lemon glaze to really make it a treat!
Lightly grease a 12 well muffin tin and set aside,
In a large bowl, whisk together the flour, white sugar, poppy seeds, baking powder, baking soda and salt.
In a separate bowl mix the eggs, yogurt, lemon juice, vegetable oil and lemon zest. Blend until completely combines and then add to the flour mixture.
Mix until just combined together.
Divide the batter between the prepared muffin wells, I use a large ice cream scoop to make perfect, evenly sized muffins.
Bake in the oven for 18-20 minutes, or until the muffins are lightly browned and a toothpick inserted into the middle comes out clean, and the tops spring back when touched.
Let muffins cool in pans for 5-6 minutes before removing them and placing them on a baking rack to cool completely.
While the muffins are cooling, prepare the powdered sugar glaze. Add in the lemon zest and stir.
Once the muffins have cooled, drizzle the lemon glaze over top.
Keep in a closed container at room temperature for up to 3 days.