# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 2 tablespoons poppy seeds
06 - 3/4 cup granulated sugar
→ Wet Ingredients
07 - 2 large eggs, room temperature
08 - 1 cup whole milk or buttermilk, room temperature
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
11 - Zest of 2 lemons
12 - 1/4 cup freshly squeezed lemon juice
13 - 1 teaspoon pure vanilla extract
→ Topping
14 - 2 tablespoons coarse (sparkling) sugar
→ Lemon Glaze
15 - 3/4 cup powdered sugar, sifted
16 - 2 to 3 tablespoons freshly squeezed lemon juice
# Directions:
01 - Preheat the oven to 400°F and fit a 12-cup muffin tin with paper liners; set aside.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds and granulated sugar until evenly distributed.
03 - In a separate bowl, whisk the eggs, milk or buttermilk, melted butter, vegetable oil, lemon zest, lemon juice and vanilla until homogenous.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, taking care not to overmix so the crumb remains tender.
05 - Divide the batter evenly among the prepared cups, filling each roughly three-quarters full, and sprinkle the tops with coarse sugar.
06 - Bake for 16 to 18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
07 - Allow the muffins to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 - Whisk the sifted powdered sugar with 2 to 3 tablespoons lemon juice until smooth and pourable; drizzle over cooled muffins and allow the glaze to set before serving.
