This muffin recipe is from Real Simple. The lemon-rose glaze is optional, but I’m a sucker for rosewater, so I highly recommend it! I changed the amounts a bit – the version below is mine. These muffins were fantastic!
For the muffins
1 ¼ cups all-purpose flour
¼ tsp. baking powder
¼ tsp. baking soda
¼ tsp. kosher salt
2 tsp. poppy seeds
¾ cup granulated sugar
1 tsp. lemon zest + 2 Tbsp. fresh lemon juice (from 1 lemon)
1 large egg
1 large egg yolk
½ cup canola oil
½ cup buttermilk substitute (½ Tbsp. vinegar + lactose-free milk)
For the glaze
1 cup powdered sugar, sifted
1 Tbsp. rosewater
1 splash lemon juice
Preheat oven to 325°F. Grease and flour a 12-cup muffin tray (I greased my silicone tray).
Whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
Place sugar and lemon zest in a large bowl. Using your fingers, rub zest into sugar until coated and fragrant. Whisk in egg, egg yolk, oil, buttermilk, and lemon juice. Add dry ingredients; stir until batter is smooth. Stir in poppy seeds.
Pour batter evenly into muffin cups. Bake until center of each muffin springs back when gently pressed, 18 to 22 minutes. Transfer tray to a wire rack and let muffins cool for 10 minutes. Remove muffins from tray and let cool completely on wire rack, about 30 minutes. Top with glaze, if using.
To make the glaze, simply whisk all ingredients together, and adjust for consistency. Spoon over the cooled muffins.
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