1. Preheat oven to 350 degrees and line cupcake pan(s) with paper liners. Combine first 5 ingredients (flour through the poppy seeds) in a large bowl and stir/whisk until well combined.
2. In a separate, smaller bowl, whisk together eggs, oil, milk and lemon juice/zest.
3. Pour this mixture into the dry ingredient mixture and stir until just combined.
4. Fill muffin cups 2/3 way full and bake at 350 for 20-25 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
5. Remove from oven and let cool in pan for 5 minutes then carefully remove to cool completely on a wire rack.
6. While they are cooling, make the glaze, whisk all ingredients until a smooth glaze forms, using a little more milk if needed to adjust consistency. When muffins are cool, top with glaze and additional lemon zest (if desired).
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Directions
1. Preheat oven to 350 degrees and line cupcake pan(s) with paper liners. Combine first 5 ingredients (flour through the poppy seeds) in a large bowl and stir/whisk until well combined.
2. In a separate, smaller bowl, whisk together eggs, oil, milk and lemon juice/zest.
3. Pour this mixture into the dry ingredient mixture and stir until just combined.
4. Fill muffin cups 2/3 way full and bake at 350 for 20-25 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
5. Remove from oven and let cool in pan for 5 minutes then carefully remove to cool completely on a wire rack.
6. While they are cooling, make the glaze, whisk all ingredients until a smooth glaze forms, using a little more milk if needed to adjust consistency. When muffins are cool, top with glaze and additional lemon zest (if desired).