Quick Lemon Poppy Seed Muffins

Quick Lemon Poppy Seed Muffins

10
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"Lemony lemon poppy seed muffins with a sweet glaze."

Ingredients

45 m {{adjustedServings}} servings 271 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
  2. Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
  3. 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.
  4. 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.
  5. Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.
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Reviews

10
  1. 11 Ratings

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I upped the lemon in this by adding extra lemon zest and Lemon Extract since I wanted EXTRA lemony muffins - this was great! They rose up perfectly and look so nice. I had wanted to make lemon p...

This was an okay recipe, but I found it really lacked in lemon taste. Maybe I'm just a lemon-holic, but I would suggest using at least a few more tablespoons of lemon juice to give it that real ...

These were good, really 4 1/2 stars. I added a bit more lemon juice and zest and used lemon extract instead of vanilla. I made mini muffins and took them to work and they disappeared very quickl...