Lemony Poppyseed Muffins with Lemon Glaze

Preheat oven to 400 F.

In a large bowl, rub the 2/3 cup of granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon. Whisk in the flour, baking powder, baking soda and salt. Set aside.

In a medium sized bowl whisk together the eggs, buttermilk (or sour cream), vanilla, melted butter and lemon juice.

Combine wet and dry ingredients. Do not overmix. Add poppyseeds and combine until they are evenly distributed in the batter.

Scoop batter evenly into a 12-count muffin tin. Then sprinkle the tops with sugar.

Now bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.

Remove from oven and let them cool in muffin pan for 5 minutes before removing them from the pan. Then let them completely cool. Top with glaze before you eat them.

For the glaze: In a small bowl, whisk the powdered sugar and 2 tablespoons of lemon juice. Drizzle over cooled muffins.