Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, lemon poppy zucchini muffins with lemon glaze. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lemon Poppy Zucchini Muffins with Lemon Glaze is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Lemon Poppy Zucchini Muffins with Lemon Glaze is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have lemon poppy zucchini muffins with lemon glaze using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Poppy Zucchini Muffins with Lemon Glaze:
- Prepare Muffins
- Take 1 3/4 cup all purpose flour
- Make ready 1/2 cup sugar
- Prepare 1 tsp baking powder
- Prepare 1/2 tsp salt
- Get 2 tbsp poppy seeds
- Prepare 1 cup finely grated zucchini
- Prepare 1 egg
- Get 3/4 cup buttermilk
- Make ready 1/3 cup vegetable oil
- Get 1 zest of one lemon
- Prepare Lemon Glaze
- Get 1 cup Confectioners sugar
- Get 1 juice from one lemon, about 5-7 teaspoons
Instructions to make Lemon Poppy Zucchini Muffins with Lemon Glaze:
- Preheat oven to 350°F.
- Prepare muffin tins by greasing with shortening, spraying with cooking spray, or using paper muffin cup liners.
- In medium bowl combine flour, sugar, baking powder, salt and poppy seeds. Set aside.
- In another bowl combine zucchini, egg, buttermilk, oil and zest of lemon.
- Pour wet ingredients into dry and mix to combine. Do not over mix. It will be lumpy and thick.
- Divide evenly into muffin tins. I usually get about 12 muffins with a tiny bit of batter leftover.
- Bake for 18 to minutes or until a toothpick comes out clean when stuck in the middle.
- Remove muffins to wire rack to begin to cool.
- Prepare lemon glaze by adding enough lemon juice into confectioners sugar until you get a thick glaze consistency.
- 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.
- Dip the tops of the muffins into the glaze and put back on wire rack to finish cooling.
- 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.
So that’s going to wrap it up with this special food lemon poppy zucchini muffins with lemon glaze recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
