• Heat oven to 400° F. Prepare a 12-cup cupcake pan with liners. Set aside. 
• In a large mixing bowl add sugar, melted coconut oil, and the zest of a lemon.

  Using a handheld blender, or in the bowl of a stand mixer, beat together for 1 minute or until light in color and fluffy looking.

  Add in eggs, one at a time, beating just until combined after each. 
• In a small mixing bowl combine the milk, coconut extract, and the juice of the lemon. Mix together with a whisk. 
• In a separate small mixing bowl combine the flour, poppyseeds, baking powder, and salt. Mix together with a whisk. 
• Alternate adding the dry ingredients and the wet ingredients into the sugar/egg mixture in the larger mixing bowl.

  Add half the dry ingredients, mix just until combined, then add half the wet ingredients, and mix just until combined. Repeat this one more time. 
• Divide the batter among the 12 cupcake liners. Fill each cupcake liner with batter. Each muffin cup will be nearly full of batter. 
• Cook for 16-20 minutes or until toothpick inserted in middle comes out clean. The muffins will be tall and round with small cracks on the top. 
• Let the muffins cool in the pan for 5-10 minutes and then remove them to a cooling rack to cool completely.

  If you glaze them while they're still warm, the glaze will sort of melt into the muffin. Or wait about 30 minutes to glaze them and the glaze will stay on the muffins (like in the picture). 

Make The Lemon Glaze

• Combine the glaze ingredients in a bowl and mix together. Add more or less powdered sugar OR lemon juice to get the correct consistency that you want.

  Either use a fork to drizzle the glaze over the muffins or put the glaze into a sandwich Ziploc bag and snip off a small part of the bottom corner to "pipe" the glaze on.