Lemon Poppy Seed Muffins

Preheat oven to 350 F. Spray a 12-count muffin tin with cooking spray. Since there is not much fat in the muffins, I don’t recommend using liners. The recipe may make up to 15 muffins so you may need another pan.

In a medium bowl, add flour, baking powder, baking soda and salt; set aside.

In a large bowl add sugar and butter; mix until combined. Stir in eggs and mix until combined. Stir in lemon zest, lemon juice, Greek yogurt and vanilla extract. Mix until combined. Add coconut milk and poppy seeds; mix until combined. Stir in flour mixture just until combined (do not over mix).

Evenly divide batter into prepared muffin tin (I filled my muffin tin to the top; if you fill them 3/4 full you will get about 14-15 muffins). Bake in the heated oven for 15 minutes. Insert a toothpick into the center of a muffin. If it comes out clean, muffins are done. Remove pan from oven. Let muffins cool in the pan for about 5 minutes, then transfer them to a cooling rack.

For the glaze: In a small bowl add powdered sugar and lemon juice; mix until combined and drizzle over cooled muffins.