Bakery Style Vegan Lemon Poppy Seed Muffins

0 Preheat oven to 425 degrees F. Line a muffin tin with liners or grease well.
1 Zest lemons to get a good heaping 2 Tbsp of lemon zest. Juice the lemons to get 1/3 cup. In a liquid measuring cup, pour 1/2 cup almond milk and add the 1/3 cup of lemon juice. Stir and set aside for it to curdle, like buttermilk.
2 In a large mixing bowl, combine the flour, baking powder, baking soda, salt, pure cane sugar, and poppy seeds. Whisk until well combined.
3 In a medium mixing bowl, add the coconut yogurt, avocado oil, almond extract, buttermilk mixture, and lemon zest. Whisk until well combined.
4 Add wet to the dry ingredients. With a spatula, stir until just combined. A few lumps are okay! Don’t over mix because we don’t want dense muffins.
5 Using a cookie scoop or ice cream scoop, scoop batter into the muffin tins filling it all the way to the top. You want big, tall muffins! Bake for 5 minutes at 425 degrees F, then keeping the muffins in the oven, turn the temperature down to 350 degrees F. Bake for another 15-18 minutes more or until a toothpick inserted comes out clean.
6 Let the muffins cool in the pan for 10 minutes then transfer to a wire rack to finish cooling completely.
7 To make the glaze, whisk the powdered sugar and lemon juice together in a small bowl until a thick glaze forms. Drizzle over cooled muffins. Enjoy!