2 cups all-purpose flour
3/4 cup sugar
1/4 cup poppy seeds
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil
grated zest of 1 medium lemon
1/3 cup fresh lemon juice
3 tbsp sugar
Adjust oven rack to top third position; preheat oven to 400 F. Coat 12-cup muffin pan with vegetable spray.
Thoroughly mix flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. In medium bowl, whisk eggs, buttermilk, oil and lemon zest until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula until combined; do not overmix.
Spoon batter into prepared muffin cups, dividing it evenly. Bake for 20 minutes or until tester comes out clean.
Meanwhile, stir lemon juice and sugar in small bowl until sugar is dissolved; set aside.
When muffins are removed from oven, pierce tops in several places with toothpick. Restir lemon glaze, then slowly drizzle about 1 tablespoon of lemon mixture over each muffin. Allow muffins to cool in pan for 10 minutes to absorb syrup, them remove to rack to cool. Makes 12 muffins.
Note: I baked the muffins at 350 F for 20 minutes.
Source: All The Best Muffins & Quick Breads by Joie Warner, 1992