Lemon Poppy Zucchini Muffins with Lemon Glaze. These Lemon Poppyseed Zucchini Muffins are the BEST! Lemony and bright and made with simple ingredients like zucchini, olive oil, flour, and sugar. These zucchini muffins are my idea of textural perfection.
So good you can't eat just one!
You can substitute yogurt for the sour Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl.
Beat buttermilk, sour cream, vegetable oil, and egg.
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These Lemon Poppyseed Zucchini Muffins are the BEST! Lemony and bright and made with simple ingredients like zucchini, olive oil, flour, and sugar. These zucchini muffins are my idea of textural perfection.
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Ingredients requirements - Lemon Poppy Zucchini Muffins with Lemon Glaze:
- Give Muffins.
- Provide 1 3/4 cup of all purpose flour.
- Need 1/2 cup for sugar.
- Give 1 tsp baking powder.
- You need 1/2 tsp salt.
- Require 2 tbsp for poppy seeds.
- Prepare 1 cup finely grated zucchini.
- Provide 1 of egg.
- Prepare 3/4 cup - buttermilk.
- You need 1/3 cup for vegetable oil.
- Prepare 1 of zest of one lemon.
- Prepare for Lemon Glaze.
- Require 1 cup - Confectioners sugar.
- Need 1 juice from one lemon, about 5-7 teaspoons.
Lemon poppy seed muffins have ALWAYS been my favorite kind… especially when they're made bakery-style, with that completely wonderful crunchy Add zucchini, lemon zest and poppy seeds and stir until just combined. Easy Lemon Poppy Seed Muffin recipe. For an easier version, you can use Fleischmann's Simply Homemade Lemon Poppyseed Muffin & Bread While muffins are baking, make glaze by mixing powdered sugar, lemon juice, lemon zest and milk in a small bowl. Lemon Zucchini Muffins Recipe made healthy with whole wheat flour, plain yogurt, zucchini These lemon zucchini muffins are light, lemony and so moist.
Lemon Poppy Zucchini Muffins with Lemon Glaze how to cook:
- Preheat oven to 350°F..
- Prepare muffin tins by greasing with shortening, spraying with cooking spray, or using paper muffin cup liners..
- In medium bowl combine flour, sugar, baking powder, salt and poppy seeds. Set aside..
- In another bowl combine zucchini, egg, buttermilk, oil and zest of lemon..
- Pour wet ingredients into dry and mix to combine. Do not over mix. It will be lumpy and thick..
- Divide evenly into muffin tins. I usually get about 12 muffins with a tiny bit of batter leftover..
- Bake for 18 to minutes or until a toothpick comes out clean when stuck in the middle..
- Remove muffins to wire rack to begin to cool..
- Prepare lemon glaze by adding enough lemon juice into confectioners sugar until you get a thick glaze consistency..
- 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..
- Dip the tops of the muffins into the glaze and put back on wire rack to finish cooling..
- 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..
Made with whole wheat flour, plain yogurt Clearly, I wouldn't use icing sugar for the glaze, so I came up with my own topping that packs in more. Made with freshly squeezed lemon juice and fresh lemon zest, these healthy lemon poppy seed muffins are bursting with bright, citrus-y flavor. Not overly sweet like a dessert, but still lusciously moist and indulgent—and veggie-filled! When life gives you lemons (and zucchini), make healthy lemon. Perhaps you never thought a lemon poppy seed muffin should meet and merge with a zucchini muffin?
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