Bakery-Style Lemon Poppy Seed Muffins

Ingredients

• 2 tablespoons lemon zest, (from 2 lemons)
• 2 tablespoons lemon juice, (from 1 lemon)
• ¾ cup + 2 tablespoons milk
• 2⅓ cups all-purpose flour, (spooned into measuring cup and leveled-off)
• 1 cup granulated sugar
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 12 tablespoons (1½ sticks) unsalted butter, melted and cooled slightly
• 1 cup confectioners' sugar