Quick Lemon Poppy Seed Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 cup buttermilk 
• 0.7 cup confectioners' sugar 
• 2  eggs 
• 1.3 cups flour all-purpose
• 2 tablespoons juice of lemon fresh
• 2  lemon zest 
• 2 tablespoons poppy seeds 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.5 cup vegetable oil 
• 0.7 cup sugar white

Equipment

• bowl
• oven
• wire rack
• hand mixer
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.
2. Beat sugar and oil together in a bowl with an electric mixer.
3. Add eggs and lemon zest; beat until smooth.
4. 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.
5. 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.
6. Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.