2 cups (260 grams) all-purpose flour

2 tablespoons poppy seeds

1/2 teaspoon salt

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup (113 grams) unsalted butter

3/4 cup (150 grams) granulated white sugar

2 large eggs

Zest of one lemon

1 cup (240 ml) plain yogurt (do not use non fat yogurt)

1 teaspoon pure vanilla extract

Lemon Glaze: (Optional)

1/2 cup (60 grams) powdered sugar

2 tablespoons fresh lemon juice

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a 12 cup muffin pan with paper liners or spray with a non stick vegetable spray. Set aside.

In a small bowl, whisk or stir together the flour, poppy seeds, salt, baking powder and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in the lemon zest, yogurt, and vanilla until well blended. Stir in the flour mixture just until moistened. Do not over mix. Spoon the batter using either two spoons or an ice cream scoop into the prepared muffin tins and bake for 18-20 minutes or until a wooden toothpick inserted in center comes out clean. (If making jumbo muffins increase the baking time to about 25 minutes.) Remove from oven and place on a wire rack to cool for 5 minutes before removing from pan and glazing.

Glaze: While muffins are baking stir together the powdered sugar and lemon juice. The mixture should be runny. Once the muffins are removed from the oven, wait five minutes, and then drizzle the glaze over the muffins with a spoon.

Makes 12 muffins