Step 1

Preheat oven to 425°F/220°C. Spray a muffin pan with liners, non-stick flour spray or rub with vegan butter and dust with flour, removing excess.

Step 2

In a large mixing bowl or bowl of a stand mixer, add the sugar, oil, lemon extract, vanilla extract and lemon zest. Mix together with a whisk for about 3 minutes on low speed or via hand until all fully incorporated.

Step 3

Add in the vegan yogurt and the lemon juice and whisk for 30 seconds until fully incorporated. Scrape down the sides.

Step 4

In a small bowl, mix the flour, baking powder and sea salt. Add to the wet ingredients and mix for about a minute on low speed until just incorporated. Scrape down the sides again.

Step 5

Add the poppy seeds and mix one last time to distribute them throughout the batter.

Step 6

Using a 1/4 cup measuring cup, pour the batter into each of muffin hole, to fill 11 muffin holes for slightly larger muffins. Fill the empty hole with water.

Step 7

Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.

Step 8

Place all of the glaze ingredients in a small bowl; whisk until the mixture is smooth, with no lumps of sugar.

Step 9

Pour glaze over the cooled muffins, or dip in and swirl the entire top in and sprinkle some extra lemon zest on top for garnish.

Step 10

Allow to set (about 5 minutes) and enjoy!