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1
Preheat the oven to 400 degrees F. Lightly grease 2 mini muffin tins (each with 12 (1 3/4-inch) wells) with 1 tablespoon softened butter and set aside.
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2
In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.
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3
In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes.
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4
Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds.
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5
Fold the wet ingredients into the dry just until moistened and being careful not to over-mix.
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6
Divide the batter among the prepared muffin tins, filling each halfway.
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7
Bake until the muffins are set and golden brown and a tester comes out clean, 14 to 16 minutes.
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8
Remove from the oven and use a toothpick to poke several holes in the top of each muffin.
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9
Brush each muffin generously with the lemon glaze.
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10
Allow the muffins to cool for 10 minutes in the tin and then transfer them to a wire rack to cool completely.
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11
1/4 cup plus 2 tablespoons powdered sugar
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12
2 tablespoons fresh lemon juice, strained
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13
1/2 teaspoon vanilla extract
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14
1/8 teaspoon almond extract
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15
In a small bowl, combine ingredients and whisk to incorporate.
