Step 1

Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 11-12 regular-sized muffins.)

Step 2

Using an electric mixer, beat the butter and sugar together on high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, add the eggs, yogurt, and vanilla extract, and beat again until well-combined.

Step 3

Sprinkle flour, poppy seeds, baking soda, baking powder, and salt over the wet ingredients and beat on low speed. Add milk and lemon juice and beat on low speed just until the batter is even. Don’t over mix.

Step 4

Divide batter evenly among muffin cups, filling each about 3/4 full. Bake at 425 for 5 minutes, then, without opening the oven door, reduce the temperature to 350 and bake for another 12-15 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.

Step 5

Let cool for about 10 minutes in the pan, then remove to a wire rack to cool completely.

Step 6

To make the glaze, combine powdered sugar and lemon juice in a small bowl or liquid measuring cup. Whisk or stir with a fork to combine, and drizzle over the muffins as desired.