Lemon Poppyseed Muffins
I am a HUGE lemon fan and come spring time, I try to make as much lemon stuff as possible. Since I really have a hard time making lemon bars (they are jam packed full of sugar), these are close alternative. Even though they do have a sugar ingredient, the protein and carbohydrate macros are just right if you indulge in just one (okay, maybe two). Using the greek yogurt keeps them delicious and moist and the cream cheese drizzle (which can easily be omitted to cut on sugar or fat) is to die for. I want to dunk each muffin in cream cheese frosting just telling you about them. They are best served warm so pop them in the microwave for a few seconds before you pop these bad boys!
PB Banana Donuts
Preheat oven to 450 and grease a muffin pan.
In a medium bowl whisk together flour, baking soda, and salt. (yes, 450...just trust me).
Cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt. Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds.
Fill muffin tins about ⅔ full with batter. Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack. If you are nervous about the temp, check them at 10 and 12 minutes. Mine took 13 minutes and were perfect.
For the Icing:
Cream melted butter and cream cheese for 2 minutes until very fluffy. Add powdered sugar and lemon juice and mix well.
Taste and add more lemon juice if desired.
Drizzle icing over cooled muffins.
Serve immediately or store at room temperature in an airtight container for up to 3-5 days.
1⅓ cups flour (I used gluten free all purpose)
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter (4 tablespoons)
¾ cup sugar
1 teaspoon vanilla (or almond) extract
zest of large lemon - about 2 tablespoons)
1 tablespoon fresh lemon juice
¾ cup vanilla greek yogurt
1 tablespoon poppyseeds
2 tablespoons butter, softened
2 ounces cream cheese, softened
3 cups powdered sugar
1-2 teaspoons fresh lemon juice