Muffins:

Preheat oven to 400° F.

• Lightly grease a muffin pan or line with paper or silicone liners.
• In a large bowl, combine flour, 3/4 cup sugar, poppy seeds, baking powder, baking soda, and salt.
• In a separate bowl, combine eggs, lemon yogurt, vegetable oil, and lemon zest. Stir together until mixture is well combined. Pour the mixture over the flour and stir just enough to combine. Do not overmix.
• Spoon batter into prepared muffin cups. Bake in preheated oven for approximately 20 minutes, just until they start turning a light golden brown. A toothpick inserted in the center should come out clean. Do not overbake or the muffins will be dry.

Prepare the Lemon Glaze:

• Combine the fresh lemon juice with 3 tablespoons of sugar; stirring to dissolve the sugar.
• While still warm, place the muffins on a cooling rack over a sheet tray or piece of aluminum foil. Pierce the top of each muffin several times with a toothpick. Slowly spoon about 1 tablespoon of the lemon glaze over the top of each muffin. Let the muffins cool before drizzling with the icing.

Icing Drizzle (optional):

• Combine the powdered sugar and milk, stir until smooth. If the icing is too thick, add a few more drops of milk until it reaches the desired consistency.
• Spoon the icing into a ziptop bag; seal. Snip a small corner off the bottom of the bag and drizzle the icing over the muffins. Garnish with a little lemon zest, if desired.