Lemon muffins

1. Preheat the oven to 428°F / 220°C and line a muffin tin with paper liners.
2. In a large bowl, beat the softened butter with the sugar and lemon zest using a hand whisk or electric
3. mixer for 2–3 minutes, until creamy.
4. Add the eggs and vanilla and mix for 1 minute.
5. Add the buttermilk and lemon juice and mix until smooth.
6. Fold in the flour, baking powder, baking soda, salt, and poppy seeds with a spatula just until combined,
7. leaving a few small lumps.
8. Fill the muffin liners completely using a tablespoon or ice cream scoop.
9. Bake for 5 minutes, then lower the temperature to 392°F / 200°C and bake for 15–18 minutes, until puffed and golden.
10. Let the muffins cool slightly in the pan, then transfer to a wire rack and cool completely.

Lemon glaze

1. Place the powdered sugar and lemon juice (or water) in a bowl and mix vigorously with a fork until thick but pourable.
2. Adjust with more sugar if too thin or a few drops of liquid if too thick.
3. Drizzle the glaze over the cooled muffins, sprinkle with poppy seeds, and serve.