Softest Lemon Poppy Seed Muffins

Preheat your oven to 330°F (165°C). Grease a 10-cup muffin pan with softened butter, dust with flour, and shake off any excess. (Note: Skip this step if you are using paper cupcake liners).

In a medium bowl, thoroughly combine the all-purpose flour, baking powder, baking soda, and poppy seeds. Set this bowl aside.

In a large bowl, whisk the granulated sugar, salt, and fresh lemon zest together until well combined.

Add the Greek yogurt, oil, egg, vanilla extract, and fresh lemon juice to the sugar mixture. Whisk until the batter is completely smooth.

Add the dry ingredients to the wet ingredients. Whisk until smooth again.

Heat the milk and butter in a small saucepan until simmering and fully melted. Gradually pour this hot mixture into the batter in three separate additions, whisking thoroughly after each turn to temper the eggs. Use a rubber spatula to scrape the bottom and sides of the bowl for a uniform batter.

Divide the batter evenly among the 10 prepared muffin cups using an ice cream scoop. Bake at 330°F (165°C) for 18 to 22 minutes, or until the tops spring back gently when pressed.

Let the muffins rest in the pan for 5-10 minutes before carefully transferring them to a wire cooling rack. Whisk the powdered sugar and lemon juice together, then drizzle the fresh glaze over the warm muffins before serving.