Ingredients:

  • 2 cups All-Purpose Flour
  • ¾ cup Granulated Sugar
  • 2 tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 2 Tbsp Poppy Seeds
  • ½ cup Whole Milk or Buttermilk
  • 2 Large Eggs, room temperature
  • ½ cup Neutral Oil (e.g., canola, vegetable)
  • 2 Tbsp Lemon Zest, tightly packed (from 2 large lemons)
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 cup Icing Sugar (Powdered Sugar), sifted (for glaze)
  • 3 – 4 Tbsp Fresh Lemon Juice (for glaze)

Instructions:

  1. Set oven temperature high—425°F (220°C). This initial blast of heat is the secret to creating magnificent domed tops. Line a 12-cup standard muffin tin with paper liners.
  2. Place the granulated sugar in the 'wet' bowl. Add the lemon zest and, using your fingertips, rub the zest into the sugar vigorously until the sugar is fragrant and moist to release essential oils.
  3. In a second large bowl, whisk together the flour, baking powder, salt, and poppy seeds until thoroughly combined. Set aside.
  4. To the lemon-sugar mixture, whisk in the eggs, neutral oil, milk/buttermilk, fresh lemon juice, and vanilla extract until just combined and smooth.
  5. Pour the entire wet mixture into the dry ingredients.
  6. Using a rubber spatula, fold the batter until just combined. There should still be a few streaks of flour visible. Do not overmix; overmixing develops gluten and results in tough muffins.
  7. Distribute the batter evenly among the 12 muffin cups. Fill the cups quite high—about 90% full—to encourage a large dome.
  8. Place the tray into the preheated 425°F (220°C) oven for exactly 5 minutes.
  9. Without opening the oven door, immediately reduce the temperature to 375°F (190°C). Bake for an additional 13–15 minutes, or until a wooden skewer inserted into the centre comes out clean.
  10. Remove the tin from the oven and let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool slightly.
  11. While the muffins are still warm, whisk the sifted icing sugar and 3 Tbsp of lemon juice in a small bowl until smooth. Add the final tablespoon of juice if a thinner glaze is desired.
  12. Drizzle or brush the glaze generously over the tops of the still-warm muffins.
  13. Allow the glaze to set for 5-10 minutes before serving.