Ingredients
2 c. all-purpose flour
1 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. (1 stick) butter, softened
3/4 c. granulated sugar
1 tbsp. lemon zest
2 large eggs
1/2 tsp. almond extract
1/2 c. Greek yogurt
Juice of 2 large lemons
1 tbsp. poppy seeds
3/4 c. powdered sugar
2 tbsp. lemon juice
2 tsp. lemon zest
Preparation
Step 1Make muffins: Preheat oven to 350° and line a muffin tin with liners. In a large bowl, whisk together flour, salt, baking powder, and baking soda. Step 2In another large bowl, using a hand mixer, beat butter, sugar, and lemon zest together. Scrape down sides and add eggs and beat until combined, then add almond extract. Add dry ingredients and beat until just combined, then add yogurt and lemon juice beating until just combined. Scrape down sides and stir in poppy seeds.Step 3Divide batter evenly between muffin liners, filling them nearly full and bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cool. Step 4Meanwhile, make lemon glaze: In a small bowl, stir together powdered sugar, lemon juice, and lemon zest. Spoon over cooled muffins.
