Lemon Poppy Seed


½ cup melted butter 1 c granulated sugar 2 c all purpose flour 3 eggs 2 Tbsp milk 2 Tbsp lemon juice 1 tsp baking powder ¼ tsp baking soda ½ tsp salt 2 Tbsp lemon zest 1 tsp vanilla extract 3 Tbsp poppy seeds

Preheat the oven to 425 degrees F. Line muffin pans with liners and set aside. In a large bowl add sugar, butter and eggs. Mix with a hand mixer until smooth. Mix in milk, vanilla extract and lemon juice until just combined.

In a separate mixing bowl combine dry ingredients and mix until combined. Add dry ingredients to wet ingredients and mix on low with a hand mixer until everything is combined. Stir in lemon zest until combined.

Pour batter into muffin tins, about ⅔ full.

Bake at 425 degrees F for 5 minutes, then lower temperature to 350 degrees and bake an additional 10-12 minutes or toothpick inserted into the center comes out with only a few bread crumbs. Do NOT overcook.

Glaze 1 cup powdered sugar 2 Tablespoon lemon juice In a small bowl combine glaze ingredients until smooth. Drizzle over muffins and let set.