# 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 slightly 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 to 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 with cooking spray.
02 - In a large mixing bowl, whisk together flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, milk or buttermilk, melted butter, fresh lemon juice, lemon zest, and vanilla extract until thoroughly combined.
04 - Pour wet ingredient mixture into dry ingredient bowl. Gently stir with a spatula until just combined; avoid overmixing to maintain tender crumb structure.
05 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean or with minimal crumbs.
07 - Remove muffins from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a small bowl, whisk together powdered sugar and fresh lemon juice, adding juice gradually until reaching a thick but pourable consistency. Stir in lemon zest if desired.
09 - Drizzle glaze over cooled muffins. Allow 10 minutes for glaze to set before serving.
