White Chocolate Lemon Muffins

Preheat oven to 350 F. Line two 12-count muffin tins with liners, set aside.

In a large bowl, whisk together melted butter and Greek yogurt. Add in beaten eggs, lemon zest and lemon juice. Carefully stir in flour, sugar, baking soda and salt. Batter will be thick. Stir in chocolate chips. Using a cookie scoop, fill muffin tins with a generous scoop of batter.

In a small bowl, combine brown sugar, cinnamon, chopped nuts and melted butter. Sprinkle streusel over muffins. Bake for 18-20 minutes. Remove pans from the oven and set on a wire rack. Let muffins cool in pan for 2-3 minutes before removing to a wire rack to cool.

Once the muffins have cooled, prepare glaze. Combine powdered sugar and lemon juice in a small bowl. Adjust these ingredients according to your taste and desired consistency. Drizzle glaze over cooled muffins.