Lemon Muffins with Chia Seeds and Honey Glaze

• large lemons (yielding 2 tablespoons zest and 1/3 cup juice)↗2

  yielding 2 tablespoons zest and 1/3 cup juice

• sugar↗0.5 cup
• all purpose flour↗1.5 cup
• baking soda↗1.5 teaspoon
• salt↗0.5 teaspoon
• vanilla↗2 teaspoon
• eggs↗2
• oil3 tablespoon
• thick plain Greek yogurt (I did not use low fat)↗0.5 cup

  I did not use low fat

• milk or cream (I used half and half)↗0.25 cup

  I used half and half

• chia seeds↗3 tablespoon
• poppy seeds↗2 tablespoon
• honey↗2 tablespoon
• powdered sugar↗1 cup
• honey↗1 tablespoon
• milk or cream (I used half and half)↗2 tablespoon
• salted butter↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat the oven to 375 degrees. Combine the lemon zest and the sugar in a medium mixing bowl . Rub together with your fingers for a few minutes to release the lemon flavor from the zest. Add the flour, baking soda, and salt; stir to combine.

2. 2

   In a separate bowl, whisk the lemon juice, vanilla, eggs, oil, yogurt, milk, chia seeds, poppy seeds, and honey. Add the wet ingredients to the dry ingredients; stir until just combined.

3. 3

   Pour batter into greased muffin tins; you should be able to get 8 large muffins. Bake for 12-14 minutes or until the tops spring back when touched.

4. 4

   For the glaze, whisk the powdered sugar, honey, and milk together until smooth. Heat the butter over medium heat until melted; add the glaze mixture and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan or spooning the glaze over the tops. Glaze should set quickly.