Ingredients
10
10 servings
- •⅔ cup white sugar
- •½ cup vegetable oil
- •2 eggs
- •2 lemons, zested
- •1 ⅓ cups all-purpose flour
- •2 tablespoons poppy seeds
- •1 teaspoon baking powder
- •¼ teaspoon salt
- •½ cup buttermilk
- •2 tablespoons fresh lemon juice
- •1 teaspoon vanilla extract
- •⅔ cup confectioners' sugar
- •2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
- Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
- Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
- Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.
Nutritional Facts
Per 10 servings
- Calories: 271
- Carbohydrate: 36g
- Fat: 13g
- Fiber: 1g
- Protein: 4g
- Sugar: 23g
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