- 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
- 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.