Almond Lemon Poppy Seed Muffins

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INGREDIENTS

For the muffins

  • 2 ¼ cups all-purpose flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 1 cup granulated sugar

  • Zest of 2 lemons

  • 1 cup plain Greek yogurt

  • 2 eggs

  • ½ cup whole milk

  • ½ cup unsalted butter, melted

  • 1 teaspoon vanilla

  • 2 teaspoons lemon juice

  • 1 tablespoon poppy seeds

  • ½ cup Mariani Sliced Almonds

For the icing (optional)

  • 1 cup powdered sugar

  • 3 tablespoons milk

INSTRUCTIONS

  1. Preheat the oven to 400 degrees and line a muffin tin with cupcake liners.

  2. In a large bowl, whisk together the flour, baking powder, and salt.  Set aside.

  3. In a separate bowl, mix together the sugar and lemon zest.  Add the yogurt, milk, eggs, melted butter, vanilla, and lemon juice. 

  4. Add the wet ingredients to the dry ingredients and mix until combined.  Fold in the poppy seeds and Mariani Sliced Almonds.

  5. Spoon the batter into the prepared cupcake liners, filling them all the way.  Bake for 15 minutes.

  6. Make the icing if desired.  In a medium bowl, mix the sugar and milk until completely combined.

  7. Let the muffins cool for at least 10 minutes.  Drizzle the icing on top, serve, and enjoy!