lemon poppyseed muffins

lately, i've had this strange craving for lemon poppyseed muffins. i mean, gosh, i probably haven't had one since elementary school. and all of a sudden, out of nowhere, i couldn't kick the craving. maybe it's the nostalgia of going with my dad to get one at the bagel shop when he picked me up from school as a kid, or maybe it's the refreshing flavor of lemon that is so satisfying with this crazy carolina heat.

lemon poppyseed muffins

ingredients:

• 2 cups all purpose flour
• 2 tbsp. poppy seeds
• 2/3 cup granulated sugar
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1/2 cup butter, melted
• 2 eggs
• juice of two lemons
• zest of one lemon
• 2 tsp. vanilla extract
• 2/3 cup non-fat, vanilla yogurt

for the glaze:

• 1 cup powdered sugar
• 3 tbsp. lemon juice

preheat oven to 350 F. in a bowl, combine the flour, poppy seeds, sugar, salt, baking soda, and baking powder. stir until fully combined. in a separate bowl, whisk together the eggs and melted butter. add the lemon juice, zest, vanilla extract and vanilla yogurt. whisk until you get a smooth texture. pour the dry ingredients into the wet ingredients and mix until just incorporated [do not over mix]. spray cupcake molds with cooking spray or line with cupcake liners. fill each compartment 3/4 full. bake in the oven at 350 for 10 minutes. reduce heat to 325 and bake for another 15 minutes. remove from heat and let cool.

while the muffins are cooling, prepare the glaze. mix the powdered sugar and lemon juice until smooth. pour the glaze over the muffins, and devour!