Lemon Poppy Seed Muffins

Preheat the oven to 350ºF. Line a muffin pan with some cute liners (recipe makes 24).

Srir together the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl and whisk to combine. Set aside.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended. Mix in the lemon zest and vanilla extract. With the mixer on low, add in half the dry ingredient mixture and mix. Then add half the yogurt, mix, then add in the second half of the dry ingredients and the remaining yogurt and mix until just combined.

Scoop the batter into paper liners. I use a large ice cream scoop to make sure all my muffins are the same size.

Bake for 18-20 minutes until a tester comes out clean. Cool on a wire rack.

While the muffins are still warm, whisk the icing sugar and lemon juice together to make the glaze. Drizzle over the warm muffins.