simple to combine ingredients. Excellent to have on hand when kids are young or for unexpected visitors.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 muffins |
Ingredients
- ⅔ cup white sugar
- ½ cup vegetable oil
- 2 eggs
- 2 lemons, zested
- 1 ⅓ cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ⅔ cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
- Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.
- 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.
- 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.
- Stir confectioners’ sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 133 mg |
| Sugars | 23 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It was pretty good. I mostly made it for my husband who loves lemon poppyseed muffins. It did lack a little on lemon flavor despite doing 2.5 tbsp of lemon juice. I didn’t have lemon zest, though so that may have contributed. The lemon glaze does pretty good to bump up the lemon flavor. I added a touch of salt to the glaze and that made the sweetness not overwhelming. I put 1/3 cup of wheat flour in mine, so they weren’t as fluffy but still good. Hubby loved them!
Delicious! Exactly what I was looking for. Very quick and easy. I didn’t have buttermilk, so I used half plain Greek yogurt and half 2% milk. I also added extra lemon juice. Thank you for the recipe!
Good muffins. I added a little more lemon in recipe. Was too much lemon for the kids and perfect lemon for Mom. Will make again.
I thought the muffins were a little dense for my taste and a tad dry but my neighbors didn’t think they were dry. The icing was good and helped add a little more lemon flavor.
Probably one of the best lemon recipes I’ve tried lately. We just cleared our lemon tree and it was an amazing recipe to use up some of them. I doubled the recipe and I’m very glad I did!
Very good balance of sweet and lemon flavors. Around 250kcals, 13gm fat, 30gm carbs, 1gm fiber, and 4 gm protein per muffin
Used more lemon juice and zest as suggested.
Yum! Made them as the recipe directed and the family gobbled them up! I’ve made them 3 times so far and they keep asking for more. Lemon juice in the glaze is a wonderful touch.
These came out wonderful. I glazed half of them and ended up making a total of 14 muffins with this recipe. Definitely going to make these again.
Delicious! I made it with a gluten-free flour mix, 2 large lemons, and almond milk and they were perfect!
Made mini muffins – delicious! Used fresh lemons and glazed with leftover liquid lemon from previous candied lemon peel. Not oily, and very cakey. Will make again.
They were much better the next day
Perfect! would add a tad more lemon though.. made a double batter and put in a bundt pan and cooked till a toothpick came out clean yum!
I made it based on a few recommendations to add more lemon. It still didn’t seem to be lemon-y enough, They were also very dense…almost dry. I will make again, and make a few tweaks to the recipe. They are my SO’s favorite, so I will keep trying!
The more lemon the better so I also added extra lemon juice. Great recipe!
The texture reminded me more of a cupcake rather than a muffin, but the taste is great and they were quick to put together. Will make again!
These are really good but mine turned out a little dry so try something a little different to fit it to your fancy
Enjoyed these, easy to make, but not enough lemon. Next time will up the lemon juice.
needs more salt; but very good!
My family LOVED these muffins! I will definitely make them again. Glad I doubled the recipe. They went quick. They were light and fluffy and had a great round flavor. I am giving them four stars instead of five for a couple of reasons. #1 They were not “quick” in my opinion. We always do our muffins from scratch and these took longer than most due to the zesting and juicing of the lemons. #2 I took the advice of others and added more lemon. I actually upped the lemon to 1/3 cup and found that they could have even been more lemony for real lemon lovers. #3 The glaze made them too sweet. We did without. Otherwise, great recipe! Thank you for submitting it horsephoto!
These were good, really 4 1/2 stars. I added a bit more lemon juice and zest and used lemon extract instead of vanilla. I made mini muffins and took them to work and they disappeared very quickly. 🙂