Step 1

Preheat the oven to 350 degrees Fahrenheit. Line 10 muffin cups with muffin liners or grease with butter or non-stick spray.

Step 2

In a large bowl, beat together the granulated sugar and oil with an electric mixer over medium speed. Add the eggs and lemon zest and beat until well-combined.

Step 3

In a separate bowl, sift together the flour, baking powder, and salt. Stir in the poppy seeds.

Step 4

Gently mix the dry ingredients with the wet mixture alternately with the buttermilk and 2 tablespoons lemon juice. Beat just until smooth. Stir in the vanilla.

Step 5

Spoon the batter into the prepared muffin cups. Bake for 25 to 35 minutes, or until the tops are golden and bounce back when lightly pressed. Let the muffins cool in the tin for 10 minutes, then transfer them onto a wire rack to cool completely.

Step 6

While the muffins are cooling, make the glaze. Whisk together the powdered sugar and 2 tablespoons of lemon juice. Drizzle over cooled muffins. Serve and enjoy!