# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon fine salt
05 - 2 tablespoons poppy seeds
06 - ¾ cup granulated sugar
→ Wet Ingredients
07 - 2 large eggs, room temperature
08 - 1 cup whole milk or buttermilk, room temperature
09 - ½ cup unsalted butter, melted and cooled (1 stick)
10 - ¼ cup neutral vegetable oil
11 - Zest of 2 lemons
12 - ¼ cup freshly squeezed lemon juice (about 2 lemons)
13 - 1 teaspoon pure vanilla extract
→ Topping
14 - 2 tablespoons coarse or sparkling sugar
→ Lemon Glaze
15 - ¾ cup powdered (confectioners') sugar, sifted
16 - 2 to 3 tablespoons freshly squeezed lemon juice, adjust for desired consistency
# How to Prepare:
01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners and set aside.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and granulated sugar until evenly combined.
03 - In a separate bowl, whisk the eggs, milk (or buttermilk), melted cooled butter, vegetable oil, lemon zest, lemon juice, and vanilla until smooth and homogeneous.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; a few streaks of flour are acceptable—do not overmix.
05 - Divide the batter evenly among the prepared cups, filling each roughly ¾ full. Sprinkle the tops evenly with coarse or sparkling sugar.
06 - Bake on the center rack for 16 to 18 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
07 - Allow the muffins to rest in the tin for 5 minutes to set, then transfer them to a wire cooling rack to cool completely.
08 - Whisk the sifted powdered sugar with 2 to 3 tablespoons lemon juice in a small bowl until smooth and pourable; adjust lemon juice to reach desired thickness.
09 - Drizzle the glaze over fully cooled muffins, allow the glaze to set at room temperature before serving.
