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Ingredients:
For the Muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp poppy seeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup Greek yogurt
1/4 cup lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
For the Creamy Lemon Filling:
1/2 cup lemon curd
1/2 cup cream cheese, softened
2 tbsp powdered sugar
For the Glaze:
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp milk
1/4 cup sliced almonds
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
In another bowl, combine the melted butter, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the batter evenly among the muffin cups, filling each about 1/3 full. Add a teaspoon of the creamy lemon filling to the center of each, then top with more batter until the cups are 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
While the muffins are baking, prepare the glaze by mixing the powdered sugar, lemon juice, and milk until smooth.
Let the muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Drizzle the glaze over the cooled muffins and sprinkle with sliced almonds.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 240 kcal | Servings: 12 muffins