Pre-heat the oven to 180C (gas mark 4).
Prepare a 12 hole muffin tray and line with muffin cases.
Mix together the flour, sugar, lemon zest and toasted poppy seeds in a large mixing bowl. I toasted my poppy seeds in a griddle pan for just a few minutes first.
Beat the eggs into the yoghurt, one at a time.
Tip this mixture into the dry ingredients. Then add this to the melted and cooled butter. Mix this together until lump-free but do not overmix. You want the mixture to be free of lumps but not stodgy.
The cakes may have a slightly pale colour to them. They will be cooked perfectly when they have a nice spring to them.
Beat the butter, until softened. Slowly add the icing sugar and lemon juice.
Add 2-3 tablespoons of icing sugar at a time and a drizzle of the lemon juice. Beat this icing by hand, using a metal whisk.
Once the icing is ready place into a piping bag and chill for several hours.
Pipe icing using the nozzle of your choice. I used a star tip for this finish.
These lemon poppyseed muffins go down a treat and best of all they are perfect to be frozen too.