Ingredients:

  • 2 cups All-Purpose Flour, spooned and leveled
  • 3/4 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt (Fine sea salt)
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 2 Large Eggs, room temperature
  • 3/4 cup Buttermilk, full-fat preferred
  • 1 teaspoon Pure Almond Extract (for batter)
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Zest (zest of 1 large lemon)
  • 3 tablespoons Poppy Seeds
  • -- For the Lemon Drizzle Glaze ---
  • 1 cup Icing Sugar (Powdered Sugar), sifted
  • 2–3 tablespoons Fresh Lemon Juice
  • 1/4 teaspoon Almond Extract (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line the muffin tin with 12 paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a very small bowl, combine the poppy seeds with 1 tablespoon of the buttermilk. Set aside to hydrate slightly.
  4. In the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is light, pale, and fluffy (about 3 minutes).
  5. Beat in the eggs one at a time, ensuring each is fully incorporated. Scrape down the sides. Beat in the almond extract, vanilla extract, and lemon zest.
  6. Reduce the mixer speed to low. Add half of the dry flour mixture. Mix until just barely combined.
  7. Add the remaining buttermilk (including the soaked poppy seeds). Mix until just combined.
  8. Add the remaining flour mixture. Stop the mixer immediately when the last streaks of flour disappear. Finish mixing gently by hand using a rubber spatula to ensure there are no pockets of dry flour at the bottom (lumpy batter is desired).
  9. Scoop the batter evenly into the 12 prepared muffin cups, filling each nearly to the brim.
  10. Immediately place the tin in the preheated oven. Bake for 5 minutes at 400°F (200°C), then reduce the heat to 375°F (190°C) without opening the door.
  11. Continue baking for another 15–17 minutes, or until a wooden skewer inserted into the centre of a muffin comes out clean.
  12. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  13. Prepare the glaze: Whisk together the sifted icing sugar, lemon juice, and optional almond extract until the glaze reaches a thick but pourable consistency. Once the muffins are cool, drizzle the glaze generously over the tops and allow it to set for 5–10 minutes before serving.