Lemon Poppyseed Muffins make for a quick breakfast to grab on the go, a lazy morning reading the paper or streaming movies in bed, or as a go-to brunch staple that can be made in advance. This recipe uses Greek Yogurt to make it extra moist, juicy and *SO FLUFFY*. Serve with toppings such as raspberry preserves or honey butter. Delicious when fresh out of the oven, but can also be prepared a few days in advance and kept in an airtight container for 3-4 days.

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SUBSTITUTES & OPTIONS:

• Plain Yogurt instead of Greek: use 1/2 cup instead of 3/4
• Add a dash of Lemon extract (to taste, if desired)
• Add a handful of fresh raspberries to taste (baking time adjusts closer to the 14-minute mark)

Makes a dozen large muffins