Lemon Poppyseed Muffins

Lemon Poppyseed Muffins 1 1/2 cup white whole wheat flour 1 1/2 cups all purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 10 tbsp butter 1 cup brown sugar 1/2 tbsp lemon zest 2 eggs 1 1/2 cups plain no-fat Greek yogurt For the Drizzle: 1/4 cup powder sugar 1 tbsp lemon juice Preheat oven to 375 Line a muffin tin with liners, or spray it with non-stick spray In a medium bowl mix together flours, poppy seeds, baking powder, baking soda & salt In the bowl of a stand mixer beat butter, sugar and lemon zest until fluffy Add eggs one at a time until just combined Reduce mixer to low and add in 1/3 of the yogurt, then 1/2 of the flour and then repeat until flour and yogurt are just combined Make sure to not over-mix as muffins will become hard and very dense Divide batter between muffin tins, filling each tin about 3/4 of the way (I used a ice cream scoop to ensure each muffin was the same size) Bake at 375 for 15 minutes, or until muffins are a golden brown and when a toothpick inserted into the center comes out clean Remove from oven and place onto wire cooling racks to glaze and cool completely For the drizzle: Combine powder sugar and lemon juice in a small bowl until smooth Drizzle over each muffin while they are still warm