Lemon Poppy Zucchini Muffins with Lemon Glaze
Got this recipe about 3 years ago from a blog online. I love these for breakfast.
Lemon Poppy Zucchini Muffins with Lemon Glaze
Got this recipe about 3 years ago from a blog online. I love these for breakfast.
Cooking 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.
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