Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp (18g) poppy seeds
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 2 large eggs (100g)
  • 3/4 cup (180ml) Greek yogurt
  • 1/2 cup (120ml) vegetable oil
  • 2 tbsp (30ml) fresh lemon juice
  • 2 tbsp (12g) freshly grated lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest

Instructions:

  1. Combine granulated sugar and lemon zest in a bowl. Use fingertips to rub the zest into the sugar for about 30 seconds until fragrant and damp.
  2. Whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  3. In a separate bowl, beat in the eggs, Greek yogurt, oil, lemon juice, and vanilla extract.
  4. Fold the dry ingredients into the wet ingredients using a spatula. Stir until just combined; the batter should remain slightly lumpy.
  5. Fill muffin liners to the top and let the tray rest on the counter for 30 minutes.
  6. Preheat oven to 425°F (218°C). Bake for 5 minutes, then lower the temperature to 350°F (175°C) without opening the door. Bake for an additional 11–12 minutes until a toothpick comes out clean.
  7. Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the warm muffins.