# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1 cup granulated sugar (200 g)
03 - 2 tablespoons poppy seeds
04 - 1 teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - ⅔ cup whole milk (160 ml)
09 - ½ cup unsalted butter, melted and cooled (120 ml)
10 - ¼ cup fresh lemon juice (60 ml, about 2 lemons)
11 - Zest of 2 lemons
12 - 1 teaspoon pure vanilla extract
→ Optional Lemon Glaze
13 - 1 cup powdered sugar (120 g)
14 - 2–3 tablespoons fresh lemon juice
# How To Make It:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk eggs, whole milk, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and homogeneous.
04 - Pour the wet mixture into the dry ingredients. Gently fold with a spatula just until combined; avoid overmixing to maintain muffin tenderness.
05 - Divide batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
06 - Bake for 16 to 18 minutes until muffin tops are lightly golden and a toothpick inserted in the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with fresh lemon juice until smooth. Drizzle over cooled muffins for added brightness and sweetness.
