Zest from 1 large lemon,approximately 2 teaspoons (saving the juice for the icing)
2large eggs
1teaspoonpure vanilla extract
1teaspoonlemon extract
½cupwhole milk
1 ¼cupsconfectioner’s sugar
Approximately 2-3 tablespoons lemon juice,plus more if needed
Poppy seeds for sprinkling
Instructions
Preheat oven to 375 degrees Fahrenheit.
Spray 12 standard muffin cups with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds until well blended. Set aside.
In the bowl of an electric mixer, using the paddle attachment, on medium speed, cream the butter, sugar, and lemon zest until light in color.
On low speed, add the eggs one at a time until well blended. Add in extracts.
On low speed, add half the dry ingredients, and blend until well combined. Add milk and blend well, followed by the remainder of the dry ingredients. Do not over mix.
Using an ice cream scoop, evenly distribute batter into muffin cups.
Bake for approximately 20-30 minutes, or until a small knife inserted into the center of a muffin comes out clean. Allow muffins to cool in the pan until just warm. Remove from pan and place on a plate.
To make the icing, whisk together confectioner’s sugar and just enough lemon juice to create a spreadable icing.
Using an offset spatula, spread icing over the top of each muffin and sprinkle with poppy seeds. Allow the icing to set before serving.