Instructions: Heat the oven to 375 degrees. Butter a 12-cup muffin pan or line the cups with paper liners.

Place 1 cup of the sugar, the buttermilk, oil, egg, zest and poppy seeds in a large bowl. Use a wooden spoon to mix well. Add the flour, baking soda, salt and lemon extract. Stir until just combined; do not overmix. Spoon the batter into the prepared cups.

Bake the muffins until lightly browned and a toothpick inserted into the center of one comes out clean, about 20 minutes. Let cool in the pan for 5 minutes.

Combine the 2 tablespoons of sugar and the lemon juice in a small bowl and microwave on high for 1 minute. Dip the tops of the muffins in the glaze while still hot. Let the muffins rest at least 20 minutes before serving. Serve with Maple Lemon Butter.

To make the Maple Lemon Butter: Mix the butter, syrup, sugar, lemon juice and zest in a mini-processor until smooth. This can be made a day ahead; refrigerate. Let soften slightly before serving.

This recipe yields 12 muffins.

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