Lemon Poppy Zucchini Muffins with Lemon Glaze

Name: Lemon Poppy Zucchini Muffins with Lemon Glaze
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 3/4 cup all purpose flour; 1/2 cup sugar; 1 tsp baking powder; 1/2 tsp salt; 2 tbsp poppy seeds; 1 cup finely grated zucchini; 1 egg; 3/4 cup buttermilk; 1/3 cup vegetable oil; 1 zest of one lemon; 1 cup Confectioners sugar; 1 juice from one lemon, about 5-7 teaspoons

sarabeth351 @cook_3859135

Got this recipe about 3 years ago from a blog online. I love these for breakfast.

sarabeth351 @cook_3859135

Got this recipe about 3 years ago from a blog online. I love these for breakfast.

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Ingredients

25 mins

12 servings

Muffins
1 3/4 cupall purpose flour
1/2 cupsugar
1 tspbaking powder
1/2 tspsalt
2 tbsppoppy seeds
1 cupfinely grated zucchini
1egg
3/4 cupbuttermilk
1/3 cupvegetable oil
1zest of one lemon
Lemon Glaze
1 cupConfectioners sugar
1juice from one lemon, about 5-7 teaspoons

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Steps

25 mins

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.