Directions 9 steps | 40 Minutes
Preheat the oven to 350°F. Line a muffin pan with muffin liners or grease the muffin pan. Measure and prep all ingredients.
In a small bowl, add the unsalted butter and lemon zest. Melt the butter in the microwave in 30 second increments on low power until the butter is melted. Set aside and let cool.
Prepare the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda and salt until well combined.
Prepare the wet ingredients. In a separate bowl, whisk together the eggs, plain yogurt, vegetable oil, lemon juice, vanilla extract and the melted butter mixture until well combined.
Add the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined.
Transfer the batter to the prepared muffin pan. Fill each cup to ⅔ full.
Bake for 15-20 minutes until golden brown on top and when a toothpick inserted into the center comes out clean. Remove the muffin pan from the oven and let the muffins cool for 10 minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the lemon glaze. In a bowl, combine the lemon juice and the confectioners’ sugar. Whisk until smooth. Let the glaze set for 5-10 minutes.
Drizzle the lemon glaze over the cooled muffins and serve. Enjoy!