Recipe: Perfect Lemon Poppy Zucchini Muffins with Lemon Glaze

Lemon Poppy Zucchini Muffins with Lemon Glaze.

You can cook Lemon Poppy Zucchini Muffins with Lemon Glaze using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Lemon Poppy Zucchini Muffins with Lemon Glaze

1. Prepare of Muffins.
2. You need 1 3/4 cup of all purpose flour.
3. It's 1/2 cup of sugar.
4. It's 1 tsp of baking powder.
5. It's 1/2 tsp of salt.
6. Prepare 2 tbsp of poppy seeds.
7. It's 1 cup of finely grated zucchini.
8. It's 1 of egg.
9. It's 3/4 cup of buttermilk.
10. It's 1/3 cup of vegetable oil.
11. Prepare 1 of zest of one lemon.
12. You need of Lemon Glaze.
13. You need 1 cup of Confectioners sugar.
14. Prepare 1 of juice from one lemon, about 5-7 teaspoons.

Lemon Poppy Zucchini Muffins with Lemon Glaze instructions

1. Preheat oven to 350°F..
2. Prepare muffin tins by greasing with shortening, spraying with cooking spray, or using paper muffin cup liners..
3. In medium bowl combine flour, sugar, baking powder, salt and poppy seeds. Set aside..
4. In another bowl combine zucchini, egg, buttermilk, oil and zest of lemon..
5. Pour wet ingredients into dry and mix to combine. Do not over mix. It will be lumpy and thick..
6. Divide evenly into muffin tins. I usually get about 12 muffins with a tiny bit of batter leftover..
7. Bake for 18 to minutes or until a toothpick comes out clean when stuck in the middle..
8. Remove muffins to wire rack to begin to cool..
9. Prepare lemon glaze by adding enough lemon juice into confectioners sugar until you get a thick glaze consistency..
10. I usually add between 5-7 tsps. Add one teaspoon at a time because it's easy to add too much and then your glaze will be too thin..
11. Dip the tops of the muffins into the glaze and put back on wire rack to finish cooling..
12. These are dense, moist muffins that without the glaze are not too sweet. I usually leave a few unglazed and eat them for breakfast with a bit of butter on them..