Lemon Poppy Muffins

When I heard about the Get Your Chef On Challenge hosted by White Lights on Wednesday and Four Marrs One Venus I was so excited to sign up!

The first challenge was..

I spent a lot of time researching and brainstorming because I wanted this recipe to be perfect

Then it hit me..

Lemon Poppy Muffins

These muffins were a breeze to make, and I'll bet you already 

have most of the ingredients on hand!

1. Preheat oven to 350 degrees and grease muffin tin

2. Cream the butter and sugar together in a large bowl

3. Add egg yolks one at a time and beat after each

4. In a separate bowl, stir together the dry ingredients with poppy seeds and lemon zest

5. Alternate adding the dry ingredients, yogurt, lemon juice and vanilla to the creamed sugar mixture

6. Beat until smooth

7. Whip the egg whites together in a separate bowl until soft peeks form

8. Fold the whipped egg whites into the batter until blended

9. Fill muffin tins up 3/4 of the way and bake for 20-25 minutes or until a toothpick comes out clean

Once you take the muffins out of the oven you can quickly whip up the sugar icing. 

I used about 1/2 cup powdered sugar and the juice of 1 lemon, mixing together until I got the perfect pourable consistency.

I also made raspberry glaze by melting some raspberry jam in the microwave for 20 seconds and mixing with the glaze

You can pour or pipe onto warm muffins and allow to cool 

(if you can wait that long!) How adorable would these mini muffins look at your Mother's Day Brunch?!

 Here are a few more pictures (because I couldn't help it!)  

 I hope you guys try these muffins out - you won't be sorry!  

We link at these parties!