- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons poppy seeds
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- 1/2 cup (1 stick) butter (softened)
- 2 large eggs (room temperature)
- 1 1/2 cups plain yogurt
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup confectioner's sugar
- 2 tablespoons lemon juice
Preheat the oven to 350F and grease your muffin pan with nonstick spray.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, poppy seeds, and salt. Set the bowl aside.
In a large bowl, whisk the remainder of the muffin ingredients together until combined.
Add the dry ingredient mixture to the wet mixture in increments and mix until just combined.
Fill each cavity of your muffin man 3/4 of the way and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them onto a wire rack.
Whisk together the confectioner's sugar and lemon juice and drizzle over the muffins.