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