Lemon-Poppy Seed Muffins

Preheat the oven to 375ºF. Mix the flour, 1 cup of sugar, baking powder, baking soda, poppy seeds and salt together in a large bowl. In a medium bowl whisk together the yogurt, lemon zest, eggs and 1 tablespoon lemon juice. Fold the mixture into the flour mixture. Then fold in the melted butter.

Distribute the mixture evenly among the muffin cups. I used a 1/3 measuring cup. Bake for 25-30 minutes. Let them cool for 5 minutes and then add the glaze.

To make the glaze, heat the remaining 1/4 cup of lemon juice and remaining 1/4 cup of sugar in a small pot for 3 to 4 minutes. Once the sugar is completely dissolved, brush on top of the warm muffins.

Recipe adapted from America’s Test Kitchen Basic Muffins recipe.