Tender, citrusy muffins studded with poppy seeds, topped with sugar crystals and a glossy lemon glaze.
# Ingredient List:
→ 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
# Recipe Steps:
01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners and set aside.
02 - In a large bowl whisk together the all-purpose flour, baking powder, baking soda, salt, poppy seeds and granulated sugar until evenly combined.
03 - In a separate bowl whisk the eggs, milk or buttermilk, melted butter, vegetable oil, lemon zest, lemon juice and vanilla until smooth and homogenous.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; stop when no streaks of flour remain to avoid overworking the batter.
05 - Divide the batter evenly among the prepared cups, filling each about three-quarters full; sprinkle the tops with coarse sugar for a sparkling crust.
06 - Bake in the preheated oven for 16 to 18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
07 - Remove the tin from the oven and allow the muffins to rest in the pan for 5 minutes to set, then transfer the muffins 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 fully cooled muffins and allow it to set before serving.
09 - Store cooled muffins in an airtight container at room temperature up to 2 days or freeze for up to 2 months; thaw at room temperature before serving.
