Lemon poppyseed muffins

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You can't have brunch without muffins! Prepare for tons of delicious lemon flavour in these tasty holiday treats. These will pair super well with the other warm spices on your brunch spread, so they're definitely a must-bake.

YIELDS

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 egg, room temperature
1 cup whole milk, room temperature
1/3 cup vegetable or canola oil
Zest of three lemons, divided
2 tablespoons poppy seeds
1/3 cup icing sugar
1-2 tablespoons lemon juice

Directions

Preheat oven to 375°F. Line a muffin pan with paper liners or spray with nonstick cooking spray.
Stir together flour, baking powder, salt, and sugar in a large bowl. Make a well in the center.
In a separate bowl, lightly beat egg. Stir in the milk and oil and gently whisk to incorporate.
Pour all wet ingredients into the well in the flour mixture. Mix quickly and lightly with a wooden spoon or spatula until everything is moistened. Do not beat the mixture as this will overmix the batter and result in a dense muffin. The batter will be lumpy.
Gently fold in the zest of two lemons and the poppy seeds, just to incorporate. Pour batter into muffin pan cups.
Bake for 20-25 minutes or until golden. A cake tester or toothpick should come out clean when inserted into the centre of one the muffins. Let cool on a rack for at least 15 minutes.
Prepare glaze: Mix together icing sugar and enough lemon juice until it is the consistency of a loose honey. Drizzle on top of room temperature muffins with a teaspoon or a piping bag.
Sprinkle glazed muffins with the zest of the last lemon. Serve immediately or store in an airtight container for up to four days.