Lemon Poppy Seed Muffins II

Recipe View Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of a 12-cup muffin tin. (5 minutes)

Recipe View In a mixing bowl, whisk together the milk, vegetable oil, lemon yogurt, and egg until well combined. (2 minutes)

Recipe View In a separate bowl, whisk together the flour, white sugar, poppy seeds, lemon zest, lemon extract, baking powder, baking soda, and salt. (3 minutes)

Recipe View Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. (3 minutes)

Recipe View Divide the batter evenly among the prepared muffin cups. (2 minutes)

Recipe View Bake for 16 to 18 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. (16-18 minutes)

Recipe View While the muffins are baking, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth. If the glaze is too thick, add a tiny drop of milk at a time until it reaches a drizzling consistency. (5 minutes)

Recipe View Immediately after removing the muffins from the oven, drizzle them generously with the lemon glaze. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)