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Lemon Poppy Seed Muffins

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Ingredients
  

  • 2 cups 254 grams all-purpose flour
  • 3/4 cup 150 grams granulated sugar
  • 2 1/2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup whole milk at room temperature
  • 1 stick unsalted butter, melted and cooled
  • 1 large egg at room temperature
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon zest

For the lemon glaze:

  • 1 cup 125 grams powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions
 

Directions

  • Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
  • In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  • In a small bowl, whisk together the milk, butter, egg, juice, and zest. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix - there should be a couple streaks of flour remaining.* Divide evenly among the muffin tin cups.
  • Bake until golden brown and a toothpick inserted in the center comes out clean and the edges are golden, about 15 minutes. Let cool until barely warm.
  • Serve, or store in an airtight at room temperature for 3 days. Muffins can also be frozen in an airtight container for up to 3 months.

Make the glaze:

  • In a small bowl, combine the sugar and lemon juice with a fork until a smooth and thick glaze forms. Drizzle or dip each muffin top with the glaze. Let set before serving.