Lemon Poppyseed Muffins

1 + 3/4 cups of regular OR gluten-free all purpose flour
3/4 cups of coconut sugar OR organic golden sugar.. coconut sugar goes so well with the lemony flavors!
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 tsp of sea salt
2 Tbsp of poppy seeds
1 cup of Greek lemon yogurt OR use vanilla yogurt mixed in with the juice of 1 lemon
1 large egg at room temp
1 teaspoon of pure vanilla extract
1/3 cup of melted butter OR ghee; feel free to sub vegan butter!
2 Tbsp of grated lemon zest
2.5 Tbsp of fresh lemon juice

Lemon Glaze
1/3 cup of fresh lemon juice
1/2 cup of organic icing sugar

Instructions
Preheat your oven to 400F and line a 12-cup muffin pan with muffin cups OR do what I did and grease it with butter or non-stick cooking spray. Don’t grease the entire cup; just the bottom and halfway up the sides. In a large bowl, combine your dry ingredients: flour, sugar, baking powder, baking soda, poppy seeds and sea salt. In a smaller bowl, add your wet ingredients: egg, vanilla, butter, yogurt, lemon juice and lemon zest. Use a hand mixer or whisk to beat until smooth- both work fine!
Stir wet ingredients into dry ingredients until combined; don’t over mix or stir as it takes a toll on the texture and makes them hard. Bake for 18-20 mins or until edges are starting to turn nice and brown. If you make the glaze, allow them to cool on a cooling rack for 10 mins before adding it. 

Pro tip: poke small holes with a fork at the top of each muffin so that the glaze seeps through all the way inside. .