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Lemon Poppy Zucchini Muffins With Lemon Glaze Recipe

Lemon Poppy Zucchini Muffins with Lemon Glaze Recipe
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Cooking Time : 25 minutes
Serving : 12
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Prepare the ingredients before making Lemon Poppy Zucchini Muffins with Lemon Glaze in your home. Then, follow these steps below to serve Lemon Poppy Zucchini Muffins with Lemon Glaze for your family or friends.

Ingredients: Lemon Poppy Zucchini Muffins with Lemon Glaze

  • Muffins
  • 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
  • Lemon Glaze
  • 1 cup Confectioners sugar
  • 1 juice from one lemon, about 5-7 teaspoons

How to Make Lemon Poppy Zucchini Muffins with Lemon Glaze

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Lemon Poppy Zucchini Muffins with Lemon Glaze in your home by yourself.

    Step 1
  • Preheat oven to 350°F.
  • Step 2
  • Prepare muffin tins by greasing with shortening, spraying with cooking spray, or using paper muffin cup liners.
  • Step 3
  • In medium bowl combine flour, sugar, baking powder, salt and poppy seeds. Set aside.
  • Step 4
  • In another bowl combine zucchini, egg, buttermilk, oil and zest of lemon.
  • Step 5
  • Pour wet ingredients into dry and mix to combine. Do not over mix. It will be lumpy and thick.
  • Step 6
  • Divide evenly into muffin tins. I usually get about 12 muffins with a tiny bit of batter leftover.
  • Step 7
  • Bake for 18 to minutes or until a toothpick comes out clean when stuck in the middle.
  • Step 8
  • Remove muffins to wire rack to begin to cool.
  • Step 9
  • Prepare lemon glaze by adding enough lemon juice into confectioners sugar until you get a thick glaze consistency.
  • Step 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.
  • Step 11
  • Dip the tops of the muffins into the glaze and put back on wire rack to finish cooling.
  • Step 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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