Lemon Poppy Seed Muffins With A Sweet Lemon Drizzle

3 cups of all-purpose flour 1 Tbsp baking powder (make sure your baking powder is no older than 6 months) 1/2 teaspoon baking soda 1/2 teaspoon salt 2 Tbsp poppy seeds 10 Tbsp unsalted butter (1 1/4 stick), softened 1 cup sugar 2 large eggs 1 1/2 cup plain yogurt 1 Tbsp lemon zest Glaze: 2 Tbsp fresh lemon juice1 cup confectioner's sugar (powdered sugar) 1) Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F. 2) Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside. 3) In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest. 4) Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. 5) Bake 25-30 minutes. Makes 12 muffins. Best eaten fresh and warm.