2large lemonszested and juiced (~2 T zest, 1/3 c. juice)
3/4cupplain greek yogurt
1 1/3cupall-purpose flour
1/4cup+ 2 Tablespoons powdered sugar
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Pre-heat oven to 375°F. Line a 12 regular sized muffin pan.
Using an electric mixer, cream together butter and sugar until light and fluffy. Add eggs 1 at a time, blending well between each addition. Mix in vanilla and almond extracts, lemon zest, lemon juice, and greek yogurt.
Stir together flour, baking soda, baking powder, and salt. Stir into wet ingredients just until mixed. Stir in poppy seeds until combined.
Fill muffin tins 2/3rds full. Bake for 15-17 minutes; muffin will bounce back when lightly touched.
Let muffins cool slightly.
To make icing, stir together powdered sugar, almond extract, and milk. If icing is too thin, add more sugar; if it is too thick, add more milk. Drizzle over muffins.
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