Bright lemon muffins with crunchy poppy seeds, coarse sugar tops, and a glossy lemon glaze—tender, zesty breakfast or snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons poppy seeds
06 - 3/4 cup granulated sugar
→ Wet Ingredients
07 - 2 large eggs, room temperature
08 - 1 cup whole milk or buttermilk, room temperature
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - Zest of 2 lemons
12 - 1/4 cup freshly squeezed lemon juice
13 - 1 teaspoon pure vanilla extract
→ Topping
14 - 2 tablespoons coarse or sparkling sugar
→ Lemon Glaze
15 - 3/4 cup powdered sugar, sifted
16 - 2 to 3 tablespoons freshly squeezed lemon juice
# Directions:
01 - Position a rack in the center of the oven and preheat to 400°F. Line a 12-cup muffin tin with paper liners.
02 - In a large bowl whisk together the flour, baking powder, baking soda, salt, poppy seeds and granulated sugar until evenly distributed.
03 - In a separate bowl whisk the eggs, milk or buttermilk, melted cooled butter, vegetable oil, lemon zest, lemon juice and vanilla until homogeneous.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; small streaks of flour are acceptable—do not overmix.
05 - Divide the batter evenly among the 12 muffin cups, filling each about three quarters full. Sprinkle the tops with the coarse sugar.
06 - Bake at 400°F for 16 to 18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
07 - Allow muffins to rest in the tin for 5 minutes, then remove to a wire rack to cool completely.
08 - Whisk the sifted powdered sugar with 2 to 3 tablespoons lemon juice until smooth and pourable. Drizzle the glaze over cooled muffins and let set before serving.
