• ¼ cup unsalted Kerrygold butter, room temperature
  • ¼ cup organic Greek yogurt
  • 2 tsp. lemon zest
  • 1 cup Truvia brown sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups organic cake flour
  • 2 tsp. baking powder
  • 1½ tsp fine sea salt
  • 6 tablespoons lemon juice
  • ½ cup almond milk
  • 3 tablespoons poppy seeds
Lemon Glaze:
  • ½ cup organic powdered sugar
  • 1 ½ tablespoons lemon juice
  1. Add 1 tablespoon of the lemon juice in the milk to create buttermilk. Set aside.
  2. Preheat oven to 375 degrees Fahrenheit. Spray a muffin pan with non-stick flour spray.
  3. In a mixer, cream the butter, greek yogurt and the sugar together with the lemon zest for about 3 minutes.
  4. While mixing, combine the cake flour, baking powder and sea salt together. Set aside.
  5. In the butter greek yogurt mixture, add one egg and the vanilla to combine for another 30 seconds, scraping down the bowl. Add the 5 tablespoons of lemon juice and mix to combine for another 30 seconds. The batter will be watery.
  6. Add the flour mixture to the bowl, alternating in sets of three with the buttermilk, ending with the flour.
  7. Add the poppy seeds and mix one last time to distribute them throughout the batter.
  8. Using a ¼ cup measuring cup, pour the batter into each of muffin hole; they should be filled about ⅔ way high.
  9. Bake for 20-22 minutes (watch so that the edges do not burn) until a toothpick inserted midway comes out clean.
  10. Remove from oven and place on a baking rack, allowing to cool for about 10 minutes.
Lemon Glaze:
  1. Mix the powdered sugar and lemon juice together – note the glaze is very lemon-y and if you’d prefer a sweet glaze you can replace the lemon juice with milk.
  2. Pour glaze over the muffins – about a teaspoon per cupcake.
  3. Allow to set (about 5 minutes) and enjoy!