Okay, it’s true, everyone and their dog has a lemon poppyseed muffin recipe – I’m not claiming to re-invent the wheel here. Lemon poppyseed muffins are a classic. But this recipe is my absolute favorite and as your personal source for yummalicious recipes, I am committed to sharing any recipe that makes me say “mmmmmmmmmmm!!!!!!”.
This is actually my ever-so-slightly tweaked version of my mother’s lemon poppyseed muffin recipe. She made it will oil, which I swapped out for plain fat free greek yogurt. By now you know that is one of my go-to absolute favorite baking swaps. The greek yogurt adds protein and a LOT of moisture, and replaces the fat from the oil. I love it.
To make 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. (If icing is too thick you can warm it up in the microwave for a few seconds ) Serve immediately or store at room temperature in an airtight container for up to 3-5 days.