Lemon Poppy Seed Muffins with Lemon Glaze

• All-purpose flour1 cup (130 grams)
• Baking powder1 teaspoon (4 grams)
• Baking soda¼ teaspoon (1.5 grams)
• Salt¼ teaspoon (1.5 grams)
• Poppy seeds1 tablespoon (9 grams)
• Granulated sugar½ cup (100 grams)
• Lemon zest1 tablespoon (6 grams)
• Egg1 large (50 grams)
• Milk¼ cup (60 grams)
• Heavy cream2 tablespoons (30 grams)
• Lemon juice2 tablespoons (30 grams)
• Vegetable oil¼ cup (54 grams)
• Vanilla extract1 teaspoon (4 grams)

• Powdered sugar½ cup (60 grams)
• Lemon juice1–2 tablespoons (15–30 grams)
• Lemon zest1 teaspoon

Preheat the oven to 425°F (218°C) and line 6 muffin wells with liners.

In a large bowl, whisk together the sugar, lemon zest, egg, milk, heavy cream, lemon juice, oil, and vanilla until fully smooth. Add in the flour, baking powder, baking soda, salt, and poppy seeds and whisk until just combined.

Divide the batter evenly into the 6 lined muffin cups, filling nearly to the top.

Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 10–12 minutes, or until a toothpick inserted comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack.

For the lemon glaze, whisk together the powdered sugar, lemon zest, and lemon juice.

Once the muffins are cooled to room temperature, dip them in the glaze. Let the glaze set for 30 minutes before enjoying.