Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
Using a grater, zest the lemon directly into a large mixing bowl, then juice it and add the lemon juice to the bowl as well.
In the same bowl, whisk together the eggs, vegetable oil (or melted butter), and buttermilk until the mixture is smooth and slightly frothy.
In a separate bowl, combine the flour, sugar, baking powder, salt, and poppy seeds. Stir to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or whisk just until combined. Be careful not to overmix—lumps are okay, and this keeps the muffins tender.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This ensures even baking and a nice domed top.
Bake in the preheated oven for 18 to 20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean. You’ll notice a lovely lemon aroma filling your kitchen.
Remove the muffins from the oven and let them cool in the tin for about five minutes, then transfer to a wire rack to cool completely. The tops should be lightly crisp with a moist crumb inside.
Finish by brushing the tops with a bit of lemon glaze or simply enjoy them as they are—this enhances their bright citrus flavor.
