# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 tablespoons poppy seeds
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs, room temperature
08 - 3/4 cup whole milk or buttermilk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup fresh lemon juice
11 - Zest of 2 lemons
12 - 1 teaspoon vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2–3 tablespoons fresh lemon juice
15 - 1/2 teaspoon lemon zest (optional)
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until uniformly blended.
03 - In a separate bowl, whisk the eggs, milk or buttermilk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and fully integrated.
04 - Add the wet ingredients to the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing to ensure tender muffins.
05 - Divide the batter evenly into the prepared muffin cups, filling each to approximately three-quarters full.
06 - Place the muffin tin in the preheated oven and bake for 16–18 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
07 - Remove muffins from the oven. Allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool entirely.
08 - In a small bowl, whisk powdered sugar with lemon juice, adding juice gradually until a thick yet pourable consistency forms. Add lemon zest if desired and mix well.
09 - Drizzle prepared glaze generously over cooled muffins. Allow glaze to set for at least 10 minutes before serving.
