Lemon Poppyseed Muffins

Step 1

Preheat the oven to 400°F. Line a standard muffin tin with paper liners.

Step 2

In a large bowl whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.

Step 3

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.

Step 4

If time permits, cover and refrigerate the batter overnight for taller more tender muffins.

Step 5

Bake until golden brown and a toothpick inserted in the center comes out clean and the edges are golden, about 20 minutes. Let cool until barely warm.

Step 6

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.

Step 7

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.