Lemon Muffins

Directions

1. 1
   Center a rack in the oven and preheat oven to 400F Prepare your muffin pan or whatever muffin cooking apparatus you will be using, and place on a baking sheet.
2. 2
   In a large bowl, rub together the sugar and lemon zest until the sugar is moist and you can smell the lemon.
3. 3
   Whisk in the flour, baking powder, baking soda, and salt.
4. 4
   In another bowl or measuring cup, whisk together the yogurt, eggs, vanilla, lemon juice, and canola oil until well blended.
5. 5
   Pour the wet ingredients over the dry ingredients and with a rubber spatula gently and quickly stir to blend.
6. 6
   Do not over-mix.
7. 7
   Stir in the poppy seeds.
8. 8
   Divide the batter evenly in 12 muffin cups, I like to use an ice cream scoop to measure this out.
9. 9
   Bake for 18-20 minutes or until the tops are golden brown and a cake tester comes out clean.
10. 10
    Allow the muffins to cool for about 5 minutes, and then remove them from the molds and let cool to room temperature.
11. 11
    To make the glaze, whisk together the confectioners sugar with 1 1/2 tablespoons of lemon juice.
12. 12
    Add more lemon juice as needed to get it to the consistency so you can drizzle the glaze over the muffins.