Bakery-Style Lemon Poppy Seed Muffins

0 Line muffin liners in muffin tins and set aside. Pre-heat oven to 400 F
1 In a medium sized bowl mix flour, sugar, baking soda, baking powder, salt and poppy seeds, until very well combined
2 In a separate small bowl mix Kefir, milk, oil, egg, vanilla extract, lemon juice and lemon zest
3 Add your wet ingredients to your dry ingredients and mix by hand until just combined. It is very important that you do not over mix your batter or your muffins could turn out tough! you will have lumps in your batter, and this is perfectly normal!
4 With an ice cream scoop, fill your muffin tins to 2/3 full (about 2 scoops). Bake for 5 minutes and reduce heat to 375 F, bake for an additional 17-20 min or until a toothpick inserted in the middle comes out clean
5 Let muffins cool in the baking tins for 5 minutes, then transfer to a wire rack and let them cool completely
6 Mix all of your glaze ingredients until no lumps are visible, and drizzle on top of cooled muffins. Enjoy!