- Preheat oven to 350F and generously spray donut pan* with non-stick spray.
- In a large mixing bowl, combine the flour, poppy seeds, baking powder, salt, and baking soda and whisk together. Set aside.
- In a small mixing bowl, combine the melted butter, egg, milk, honey, lemon juice, and lemon zest and mix until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Over-mixing will result in flat dense donuts.
- Fill the donut tray ⅔ full by either spooning the batter in or using a ziplock or piping bag with the tip cut off.
- Bake for approximately 8-10 minutes or until a toothpick comes out clean and the edges are a light golden brown and the donut top springs back to the touch.
- Allow the donuts to cool in the pan for 5 minutes and then remove to a cooling rack to fully cool.
- In a shallow mixing bowl, combine all glaze ingredients and whisk together until fully combined and smooth.
- Dip the top of each fully cooled donut into the glaze and allow to set on a cooling rack with a cookie sheet or parchment paper underneath to catch any of the glaze that drips off.
- Sprinkle with fun sprinkles before the glaze sets and enjoy.
- Store in an airtight container at room temperature for up to 7 days but best enjoyed when fresh.
*Note: These can be made into muffins if you do not have a donut pan. Baking time will slightly increase.
