Instructions:

Muffins:

Prepare Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease each cup.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

Mix Sugar and Lemon Zest

In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it’s fragrant and moist.

Add Wet Ingredients

To the lemon sugar, add the melted butter, eggs, buttermilk, lemon juice, and vanilla extract. Whisk until smooth and fully combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Be careful not to overmix, as this can make the muffins tough.

Fill Muffin Cups and Bake

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Lemon Glaze:

Mix Glaze Ingredients

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.

Glaze the Muffins

Drizzle the lemon glaze over the cooled muffins, letting it set for a few minutes before serving.