Moist poppyseed muffins with a hint of lemon come alive with a tart lemon glaze. So good you can’t eat just one! You can substitute yogurt for the sour cream, if desired.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup white sugar
- 2 lemons, zested and juiced
- 2 tablespoons poppy seeds
- 2 2/3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1/3 cup sour cream
- 1/3 cup vegetable oil
- 1 egg
- 1 cup confectioners' sugar
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
Step 2
Whisk flour, white sugar, lemon zest, poppy seeds, baking powder, and salt together in a bowl. Beat buttermilk, sour cream, vegetable oil, and egg together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just combined. Pour batter into the prepared muffin cups.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool for 10 minutes.
Step 4
While muffins are cooling, whisk confectioners' sugar and lemon juice together in a bowl until glaze is smooth. Drizzle glaze over muffins.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 248 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat2g | 10% |
Cholesterol17mg | 6% |
Sodium237mg | 10% |
Total Carbohydrate41g | 15% |
Dietary Fiber2g | 5% |
Total Sugars24g | |
Protein4g | |
Vitamin C14mg | 71% |
Calcium127mg | 10% |
Iron1mg | 7% |
Potassium101mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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