Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins FOR THE MUFFINS: 3 cups all-purpose flour 1 tsp kosher salt 1 tsp baking powder 1 tsp baking soda 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 7 lemons, zested and juiced (save the juice) 1 tsp vanilla extract 2 cups vanilla Greek yogurt 2 Tbsp poppy seeds FOR THE SIMPLE SYRUP: ¼ cup granulated sugar ¼ cup reserved lemon juice (from your fresh lemons above) FOR THE LEMON GLAZE: 3 cups powdered sugar ¼ cup reserved lemon juice (from your fresh lemons above) 2-4 Tbsp heavy cream (or milk) Zest and juice all the lemons first. You should have approximately 1 cup juice from your lemons. Set aside. In a small bowl, combine your flour, salt, baking powder, and baking soda. Set aside. In a large mixing bowl beat butter with sugar until fluffy (about 2 minutes). Add eggs, lemon zest, ¼ cup of lemon juice, and vanilla extract. Using a wooden spoon at this point, mix in flour mixture and yogurt alternatively until fully combined (in about 3 additions). Do not over-beat, just mix until incorporated. Fold in poppy seeds. Scoop batter into muffin tins that have been greased with baking spray. Fill each tin about ⅔ full. Bake in a 350 degree F oven for 16-18 minutes (if making mini muffins, bake for about 11 minutes). Remove from oven. Place muffins on a wire rack (with wax paper or parchment paper under the rack to catch any of the syrup/glaze). In a small saucepan, whisk together the simple syrup ingredients over low heat. Whisk until sugar is dissolved. Spoon warm syrup over muffins (they don't have to be cooled). For the glaze, whisk together the sugar, lemon juice and heavy cream. Add more or less cream to get desired consistency. Pour over cooled muffins. Allow to set (about 15 minutes). Enjoy. Store in airtight container for up to 3 days. ENJOY!