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1
Preheat oven to 375.
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2
In a medium bowl, whisk together flours, poppy seeds, baking powder, baking soda and salt.
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3
In a large mixing bowl, add sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue.
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4
Add butter and cream mixture together until light and fluffy.
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5
Add eggs, one at a time, beating until combined after each.
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6
Add the flour mixture and yogurt alternately to the butter mixture, starting and ending with the flour, beating on low speed after each addition just until combined - do not over-mix.
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7
Evenly divide the mixture between 14 wells of a couple muffin pans lightly coated with nonstick spray - fill the empty wells with water to prevent them from scorching.
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8
Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 25 to 30 minutes.
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9
Remove and place pan on wire rack to cool.
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10
After 5 minutes, carefully remove muffins from pan.
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11
In a small bowl, whisk together the confectioners' sugar and lemon juice - if the glaze is too thick to drizzle, add a little more juice.
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12
While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin - you probably won't use all of the glaze, so when they have cooled, you can brush the rest over for a more iced effect.
