Lemon Poppy Seed Muffins

Set the oven rack to the middle bottom part of the oven. Preheat oven to 375°F.

Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

In a large mixing bowl, cream together the butter and sugar (about 2 minutes with an electric mixer).

Add the eggs one at a time, beating after each one until incorporated. Beat in the lemon zest.

Add flour mixture and yogurt alternately: Beat in 1/3 of the dry ingredients until just incorporated. Fold in a third of the yoghurt. Fold in a third more of the dry ingredients. Fold in a second third of the yoghurt. Beat in the remaining dry ingredients, then the remaining yogurt. Again, be careful hitting until you’re just incorporated. Don’t roll over.

Use a standard 12 muffin tin. Using a pastry brush, brush each muffin tin lightly with olive oil or a little melted butter. Divide the muffin batter evenly among the cups.

Bake at 375°F until muffins are golden brown, about 25 to 30 minutes. Use a tester to make sure the center of the muffins is done. Set the muffin tin on the rack to cool. After 5 minutes, remove the muffins from the pan.

While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if needed.

While the muffins are still slightly warm, use a pastry brush to brush the icing over each muffin. The muffins will absorb some of the frosting, so you can add more frosting to each muffin if you like.

Best eaten fresh and warm.