# What Goes In:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 tablespoons poppy seeds
06 - 3/4 cup (150 g) granulated sugar
→ Wet Ingredients
07 - 2 large eggs, room temperature
08 - 1 cup (240 ml) whole milk or buttermilk, room temperature
09 - 1/2 cup (120 ml) unsalted butter, melted and cooled
10 - 1/4 cup (60 ml) vegetable oil
11 - Zest of 2 lemons
12 - 1/4 cup (60 ml) freshly squeezed lemon juice
13 - 1 teaspoon pure vanilla extract
→ Topping
14 - 2 tablespoons coarse or sparkling sugar
→ Lemon Glaze
15 - 3/4 cup (90 g) powdered sugar, sifted
16 - 2–3 tablespoons freshly squeezed lemon juice
# How to Make It:
01 - Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, poppy seeds, and granulated sugar.
03 - In a separate bowl, whisk eggs, milk (or buttermilk), melted butter, oil, lemon zest, lemon juice, and vanilla extract until well combined.
04 - Pour wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix.
05 - Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar.
06 - Bake for 16–18 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - For the glaze: In a small bowl, whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled muffins. Let glaze set before serving.
