# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons poppy seeds
06 - 3/4 cup granulated sugar
→ Wet Ingredients
07 - 2 large eggs, room temperature
08 - 1 cup whole milk or buttermilk, room temperature
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - Zest of 2 lemons
12 - 1/4 cup freshly squeezed lemon juice
13 - 1 teaspoon pure vanilla extract
→ Topping
14 - 2 tablespoons coarse or sparkling sugar
→ Lemon Glaze
15 - 3/4 cup powdered sugar, sifted
16 - 2 to 3 tablespoons freshly squeezed lemon juice
# Steps:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds and granulated sugar until evenly distributed.
03 - In a separate bowl, whisk the eggs with the milk (or buttermilk), melted butter, vegetable oil, lemon zest, lemon juice and vanilla until smooth and homogenous.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; stop when no large streaks of flour remain to avoid a dense crumb.
05 - Divide the batter evenly among the 12 cups, filling each about three-quarters full. Sprinkle the tops with the coarse sugar.
06 - Bake 16 to 18 minutes, rotating the tin once if your oven is uneven, until tops are golden and a toothpick inserted into the center comes out clean.
07 - Remove from oven and let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 - Whisk the sifted powdered sugar with 2 to 3 tablespoons lemon juice until smooth and pourable. Drizzle over cooled muffins and allow the glaze to set before serving.
