A friend from Kentucky gave me this recipe! I’ve already made it several times this month!

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

In a large bowl, cream the butter and sugar together until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Mix in the milk, lemon juice, lemon zest, and vanilla extract.

Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

While the muffins are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.

Drizzle the glaze over the cooled muffins, allowing it to drip down the sides.

For a different twist, try adding a teaspoon of almond extract to the batter for a nutty flavor that complements the lemon. You can also substitute orange zest and juice for the lemon to create orange poppy seed muffins. For a healthier version, consider using whole wheat flour or a mix of whole wheat and all-purpose flour. If you prefer a less sweet muffin, reduce the sugar in the batter to 3/4 cup.