{holidays} Spring Loaded

As I look forward to April, I'm filled with new hope and energy. (and quite frankly, my winter gear and I have grown tired of each other.) This is the month of birth and renewal, and Mother Nature plays a starring role. It's time to crack open those windows, let the sunshine in, and hatch good plans for spring.

This month, we're celebrating all the season has to offer: beautiful produce and the start of farmers' markets, favorite muffin recipes that encourage me to be more of a morning person, and living cleaner, greener, and healthier.

Without further ado, let's hop to it!

There are so many things I love about these muffins. The smell that engulfs your home when you make them, how easy they are to whip together, and, of course, the light, citrus flavor.

YIELD: 12 MUFFINS

INGREDIENTS FOR MUFFINS:

• 2¼ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 tablespoons lemon zest (about 1 large lemon)

• 2 large eggs

• 1 cup greek yogurt or sour cream

• ⅓ cup whole milk

• 1 tablespoon fresh lemon juice (about 1/2 of a large lemon)

• 1 teaspoon vanilla extract

• 2 ½ tablespoons poppy seeds

INGREDIENTS FOR GLAZE:

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice (about 1 large lemon)

• ½ teaspoon of vanilla extract

  MISC.

• Muffin tin and paper liners

INSTRUCTIONS:

1. Preheat the oven to 425°F. Line a muffin tin with paper liners and set aside.

2. In a large bowl, beat together the melted butter, sugar, lemon zest, and eggs until light and fluffy. Add the greek yogurt (or sour cream), milk, lemon juice, vanilla extract, and mix again.

3. Combine the flour, baking powder, baking soda, and salt and add to the wet mixture and mix well.

4. Stir in the poppy seeds to the batter and fold until combined. →Do not overmix, the batter will be on the thicker side!

5. Divide the batter evenly in the paper liners and bake for 15 minutes or until a toothpick comes out clean and the tops. are ever-so-slightly golden.

6. Remove from the oven and allow to cool in the pan (approx. 10 minutes) before moving to a wire rack.

7. In a small bowl, whisk together powdered sugar, vanilla, and lemon juice until smooth. Drizzle over cooled muffins and enjoy!

Warmly,