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1
Preheat oven to 425u00b0F. Line a 12-count muffin pan with paper liners or grease well with nonstick cooking spray. Set aside.
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2
In a large bowl, combine flour, white sugar, baking powder, salt, baking soda, and poppy seeds. Set aside.
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3
In a medium bowl, whisk Greek yogurt, juice and zest of lemon, eggs, vanilla bean paste, and cooled, melted butter. Stir wet ingredients into flour mixture, being careful not to overmix. Dough will be thick.
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4
Spoon mixture into prepared muffin pan, filling a little over 3/4 full for each tin. Bake for 5 minutes at 425u00b0F, then, without opening oven door, lower temperature to 375u00b0F and bake for about 10-15 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425u00b0F first helps to achieve that high, bakery style muffin.
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5
Remove from oven and let cool completely before glazing.
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6
To make the cream cheese glaze, in a medium bowl, beat softened cream cheese with an electric hand mixer for 2 minutes. Beat in powdered sugar, then add vanilla bean paste and milk. Start with 1 tablespoon and increase liquid if needed for a thinner glaze.
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7
Drizzle cream cheese glaze over cooled muffins. Enjoy!
