Let’s bake these delightful lemon poppy seed muffins:

1. Preheat Oven and Prepare Pan:

• Preheat oven to 350°F (175°C).
• Grease your muffin tin well with nonstick spray or butter/flour, or line the cups with paper liners.

2. Combine Dry Ingredients:

• In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, poppy seeds, and salt until well combined. Set aside.

3. Combine Wet Ingredients:

• In a separate large bowl, add the softened butter. Whisk in the room temperature eggs one at a time.
• Whisk in the room temperature plain yogurt, lemon juice, lemon zest, and vanilla extract until reasonably combined. (Note: Whisking softened butter into liquids might look slightly separated compared to creaming, this is likely okay for this method).

4. Combine Wet and Dry (Gently!):

• Pour the wet ingredient mixture into the dry ingredient mixture.
• Stir just until moistened. Be careful not to overmix; the batter should still be somewhat lumpy. Overmixing results in tough muffins.

5. Fill Muffin Cups:

• Fill each prepared muffin cup about 3/4 of the way full with batter. An ice cream scoop works well for even portioning.

6. Bake:

• Bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.

7. Cool Muffins:

• Allow the muffins to cool in the pan on a wire rack for about 5 minutes.
• Carefully transfer the muffins from the pan directly onto the wire rack to cool completely before glazing.

8. Make and Apply Glaze:

• Once the muffins are completely cool, prepare the glaze. In a small bowl, whisk together the sifted confectioner’s sugar and 2 tablespoons of lemon juice until smooth. If too thick, add a tiny bit more lemon juice or water; if too thin, add more sifted powdered sugar.
• Drizzle the glaze over the tops of the cooled muffins. Let the glaze set before serving or storing.

Enjoy these bright and tender muffins!