Quick Lemon Poppy Seed Muffins

Ingredients

• 2/3 cup white sugar
• 1/2 cup vegetable oil
• 2 eggs
• 2 lemons, zested
• 1 1/3 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2/3 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice

Directions

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.