Preheat oven to 400 F (205 C) and line a 12-piece muffin pan with good quality paper liners for uniform muffins.

Or you can use a good nonstick pan and grease the muffin cups with oil but I prefer liners.

In a large bowl, combine flour, salt, soda, and poppy seeds. Set aside.

In a separate bowl, muddle sugar with fresh lemon zest until fragrant and juicy.

Add softened butter cubes and whisk by hand or with an electric mixer on low-medium speed for 2 minutes.

Mix in eggs one at a time, followed by vanilla extract and yogurt.

Gently combine the dry and wet ingredients with a spatula until just mixed. Avoid overmixing to prevent dense and tough muffins.

Fill muffin tins almost to the top and bake in the preheated oven for 18-20 minutes until the tops turn golden brown.

Test doneness with a toothpick inserted into center of a muffin; it should come out clean .

While the muffins are baking, prepare the icing by mixing confectioners' sugar and lemon juice until thick.

Allow the soft muffins to cool before glazing. Enjoy!