The Easiest Lemon Poppy Seed Muffins That Stay Moist for Days

Preheat your oven to 400°F / 200°C and line a 12-cup muffin tin with paper liners.

Rub the lemon zest into the granulated sugar with your fingertips for about one minute until fragrant and pale yellow.

In a large bowl, whisk together the flour, sugar-zest mixture, baking powder, salt, and poppy seeds.

In a separate bowl, whisk the yogurt, oil, eggs, and lemon juice until smooth.

Pour the wet ingredients into the dry ingredients. Use a spatula to fold together until just combined; do not overmix.

Let the batter rest on the counter for 10 minutes; it will thicken slightly.

Divide the batter evenly among the prepared muffin liners; each should be nearly full.

Place tin in oven and immediately reduce temperature to 350°F / 175°C. Bake for 18-20 minutes, until tops are golden and spring back when pressed.

Let muffins cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

For optional glaze: whisk powdered sugar with lemon juice and milk/cream until smooth. Drizzle over cooled muffins.