1⅓ cups flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter (4 tablespoons)
¾ cup sugar
1 teaspoon vanilla (or almond) extract
zest of 2 small lemons (or 1 large lemon - about 2 tablespoons)
2 tablespoons fresh lemon juice
¾ cup plain fat free greek yogurt
1.5 tablespoon poppyseeds
Preheat oven to 450 and grease a muffin pan. In a medium bowl whisk together flour, baking soda, and salt.
In a large bowl 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 muffin batter. Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack.
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.