Lemon Poppy Seed Muffin Parfaits

Preheat the oven to 350°F. Line a muffin tin with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.

In a small saucepan, melt butter and sugar over low heat until combined. Let cool slightly.

In a large bowl, whisk together egg, milk, lemon juice, lemon zest, vanilla, and the melted butter mixture.

Add the dry ingredients to the wet ingredients and stir just until combined.

Divide batter evenly into muffin cups and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Crumble the cooled muffins into small pieces or cut into cubes.

In a small bowl, whisk together powdered sugar and lemon juice to make the glaze.

In serving glasses or jars, layer muffin pieces, a dollop of Greek yogurt, and drizzle with lemon glaze. Repeat layers as desired.

Top with a final drizzle of lemon glaze and a sprinkle of poppy seeds for garnish. Serve immediately.