5 ¼ cups All Purpose Flour

2 tsp Baking Powder

¼ tsp Baking Soda

2 tbsp Poppy seeds

1 cup Sugar

2 tbsp Lemon zest

1 cup whole milk Vanilla Yogurt

⅓ cup Whole Milk

½ cup unsalted Butter, melted

2 large Eggs

1 tbsp Fresh Lemon juice

1 tsp Vanilla extract

¼ tsp Salt

Fo the Glaze:

1 cup powdered sugar

2 tbsp fresh lemon juice

Step 1

Preheat oven to 425℉ Prepare a 12-cup muffin pan, line with paper cupcake liners.

Step 2

In a large bowl or stand mixer bowl, sift together flour, baking powder, and baking soda. Mix in poppy seeds and salt.

Step 3

Add sugar and lemon zest, yogurt, milk, melted butter, eggs, lemon juice, and vanilla to the flour mixture. Whisk or blend until smooth and combined. (Batter will be thick.)

Step 4

Divide batter evenly among paper liners, using an ice cream scoop helps.

Step 5

Bake for 15 to 17 minutes or until tops are golden brown ( inserted a toothpick into the center of one of the muffins, if it comes out clean with a few moist crumbs, it's done)

Step 6

Let muffins cool in pan for 10 minutes. Remove and finish cooling on a wire rack.

Step 7

For glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled muffins.