Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (40g) poppy seeds
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (such as canola or sunflower)
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar (optional, for glaze)
  • 2-3 tablespoons lemon juice (optional, for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  3. In a separate medium bowl, whisk together sugar, oil, eggs, buttermilk, lemon zest, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay.
  5. Fill each muffin cup about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  8. While the muffins are cooling, whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled muffins (optional).