Instructions

  1. Preheat the oven to 400°F. Lightly grease (or line with muffin papers) the wells of a 12-cup muffin pan.

  2. To make the muffins: Whisk together the flour, sugar, cornmeal, juice powder or zest, poppy seeds, baking powder, and salt. Set aside.

  3. Whisk together the milk, eggs, butter, and extracts.

  4. Add the wet ingredients to the dry, stirring until everything is evenly moistened.

  5. Divide the batter among the prepared muffin cups, filling them almost full.

  6. Bake the muffins for 18 to 20 minutes, until a cake tester or toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes transfer them from the pan to a rack.

  7. To make the glaze: Stir all the ingredients together, adding more milk or sugar if necessary to make the glaze spreadable.

  8. Spread the glaze atop each warm muffin. Allow to set before serving.

Tips from our Bakers

  • To make lemon poppy seed bread: Preheat the oven to 350°F. Prepare the batter as directed, and spoon it into a greased 8 1/2" x 4 1/2" loaf pan. Bake the bread for 45 to 55 minutes, until a toothpick or cake tester inserted into the center comes out clean. Remove the loaf from the oven, wait 10 minutes, and transfer it from the pan to a rack to cool completely.
  • If you'd like a slightly subtler lemon flavor, or if you don't have lemon juice powder, substitute 1/4 cup (2 ounces) freshly squeezed lemon juice for 1/4 cup of the milk; the batter may curdle, which is OK.