• Preheat your oven to 375°F. Lightly spray your muffin tin with non-stick baking spray, then line the tin with parchment baking cups. Set aside while you mix the muffin batter.

Prepare the Lemon Poppy Seed Batter

• In a mixing bowl, sift or stir together the all-purpose flour, baking powder, poppy seeds, salt, and ground ginger. Set the bowl aside.
• In a separate mixing bowl, combine the Greek yogurt and lemon juice. Whisk the two together until the mixture is smooth. Set this bowl aside.
• In a large mixing bowl, cream the unsalted butter and sugar together on medium speed for 3-4 minutes, or until light and fluffy. Scrape down the bowl a couple times during the creaming process.
• When the mixture looks lemony yellow and fluffy, add the lemon zest and the egg. Continue to blend on medium speed for another 3-4 minutes, scraping the bowl and beaters occasionally.

  The mixture should look airy and very light in color at the end of this process.

Add the Dry and Liquid Mixtures in Stages

• Add the dry and liquid mixture in stages, beginning and ending with the dry.

  First, add one-third of the dry ingredients to the butter-sugar mixture. On low speed, blend the dry in, just until it's absorbed. Scrape down the bowl and beaters. 
• Now add half of the liquid (the yogurt and lemon juice mixture) to the bowl. Mix, once again on low speed, just until the liquid is blended into the rest of the batter. 
• Add another 1/3rd of the dry, followed by the final amount of liquid mix. Finally, add the last of the dry.

  After each addition, blend the mixture on low speed just until it's combined. Make sure to scrape down the bowl and beaters after each addition has been blended in.  

Scoop and Top the Muffins

• Use a portion scoop to transfer the prepared batter to your prepared muffin tin.

  If desired, top the muffin batter with a tablespoon of streusel topping.
• Bake the muffins for 20-25 minutes or until the tops quickly bounce back when lightly pressed.
• Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes in the pan. Remove the muffins from the pan and transfer them to a cooling rack. Allow the muffins to cool on the cooling rack to room temperature. 

Prepare the Cream Cheese Glaze*, Then Drizzle over the Muffins

• Add the sifted powdered sugar to the cream cheese in a mixing bowl. Begin mixing the sugar into the cream cheese on low.

  Once the sugar is blended in, increase the speed to medium and whip the mixture for 2 minutes. Scrape down the bowl and beaters. 
• Add the lemon juice to the mixture and blend everything together on low until the glaze is smooth and runs thickly- like glue. Add more lemon juice or milk to the glaze to thin it if necessary.
• Fill a piping bag  with the cream cheese glaze. Once the muffins have cooled to room temperature, drizzle the glaze over their tops.

  You can also use a spoon to drizzle the glaze over the muffin tops.
• Serve your muffins as is.

  Store the glazed muffins in an air-tight container on the countertop for up to 3 days or freeze*.