These muffins will brighten up any morning with their zesty lemon flavor and crunch of poppy seeds. Although yummy without the glaze, you'll be amazed at how a simple sugar-lemon-milk topping can elevate these muffins to new heights.
Preheat the oven to 400°F. Lightly grease (or line with muffin papers) the wells of a 12-cup muffin pan.
To make the muffins: Whisk together the flour, sugar, cornmeal, juice powder or zest, poppy seeds, baking powder, and salt. Set aside.
Whisk together the milk, eggs, butter, and extracts.
Add the wet ingredients to the dry, stirring until everything is evenly moistened.
Divide the batter among the prepared muffin cups, filling them almost full.
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.
To make the glaze: Stir all the ingredients together, adding more milk or sugar if necessary to make the glaze spreadable.
Spread the glaze atop each warm muffin. Allow to set before serving.
Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.
