Ingredients

• 0.67 cups white sugar
• 0.5 cups vegetable oil
• 2 eggs
• 2 lemons , zested
• 1.33 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 0.5 cups buttermilk
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 0.67 cups confectioners' sugar
• 2 tablespoons fresh lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
2. 2 Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
3. 3 Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.
4. 4 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.
5. 5 Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.

Nutrition per serving