# 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 - ½ teaspoon baking soda
06 - ½ teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - ¾ cup whole milk
09 - ½ cup unsalted butter, melted and cooled
10 - ⅓ cup freshly squeezed lemon juice
11 - 2 tablespoons lemon zest
12 - 1 teaspoon pure vanilla extract
→ Glaze
13 - 1 cup powdered sugar, sifted
14 - 2-3 tablespoons freshly squeezed lemon juice
# 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 flour, sugar, poppy seeds, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, milk, melted butter, lemon juice, lemon zest, and vanilla extract until fully combined.
04 - Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix; some lumps should remain.
05 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
06 - Bake for 18-20 minutes until a toothpick inserted into the center emerges clean with no wet batter.
07 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.
08 - Whisk powdered sugar and lemon juice together until smooth and pourable consistency is achieved. Drizzle glaze over cooled muffins and allow to set before serving.
