Raspberry lemon poppy seed muffins

1. Preheat oven to 350 F
Line a muffin pan with paper liners
Combine flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine.
In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, blending well after each addition.
Mix in lemon zest and vanilla extract
With the mixer on low speed, mix in the dry ingredients alternating with the yogurt, beating each addition just until incorporated.
Mix in raspberries
Divide batter between liners, filling about 2/3 full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan 5-10 minutes, then transfer to a wire rack to cool completely.
Whisk lemon juice and powdered sugar in a small bowl to make the glaze and drizzle over muffins while they're still warm