• 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.
• Bake the muffins for around 18-22 minutes. The lemon and poppyseed muffins are cooked when a cake tester comes out clean.
• The cakes may have a slightly pale colour to them. They will be cooked perfectly when they have a nice spring to them.
• Leave the cakes in the muffin tray to cool for at least 5 minutes. Then transfer to a wire cooling rack.

Method for lemon poppyseed muffin icing:

• 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. 
• If you want to make the icing a deeper yellow you could add icing colour. Use sparingly as it often darkens once dry.
• 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.