# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons poppy seeds
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/3 cup freshly squeezed lemon juice
11 - 2 tablespoons lemon zest
12 - 1 teaspoon pure vanilla extract
→ Glaze
13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice
# Directions:
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, whole milk, melted butter, lemon juice, lemon zest, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix; lumps in the batter are acceptable.
05 - Divide batter evenly among muffin cups, filling each approximately three-quarters full using an ice cream scoop or spoon.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin emerges clean or with just a few moist crumbs.
07 - Allow muffins to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - Whisk together sifted powdered sugar and lemon juice until smooth and pourable consistency is achieved. Drizzle glaze over cooled muffins and allow to set for 15 minutes before serving.
