Lemon muffins

1. Preheat the oven to 428°F/220°C and prepare a muffin tin with paper liners.
2. In a large bowl, beat the softened butter with the sugar and lemon zest with a hand whisk or electric mixer for about 2-3 minutes.
3. Add the eggs and vanilla and mix again for one minute.
4. Then add the buttermilk and lemon juice and mix until smooth and liquid.
5. Add the dry ingredients, flour, baking powder, baking soda, salt and poppy seeds with a spatula until the mixture is smooth and still a little lumpy.
6. Pour the muffin batter with a tablespoon or an ice cream scoop, filling them completely.
7. Bake for about 5 minutes, then lower the temperature to 392°F/ 200°C and bake for about 15 to 18 minutes until they are puffed and golden on top.
8. Let them cool a bit in the muffin tin before removing them from the pan and letting them cool completely on a cake rack.

Lemon glaze

1. Place powdered sugar and lemon juice or water in a bowl and use a fork to mix vigorously until you have a thick, runny glaze. (If the mixture seems too runny then add more confectioners' sugar and mix and if it seems too thick then add more lemon juice and mix again until you have the right texture).
2. Pour the sugar glaze over the top of the muffins, sprinkle with poppy seeds and enjoy.