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Lemon Yogurt-Poppy Seed Muffins (lighter recipe)

Lemon Yogurt-Poppy Seed Muffins (lighter recipe)

  • Prep

    10 m
  • Cook

    18 m
  • Ready In

    28 m
Betty Crocker(R)

Betty Crocker®

For warm, fresh-from-the-oven muffins on busy mornings, mix the wet and dry ingredients separately the night before. Come morning, you have to just combine the wet and dry ingredients, bake, glaze and enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 400 degrees F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups.
  2. Beat milk, applesauce, oil, yogurt and egg in large bowl. Stir in remaining ingredients except Easy Lemon Glaze just until flour is moistened. Divide batter evenly among muffin cups.
  3. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. Drizzle Easy Lemon Glaze over warm muffins.
  4. Easy Lemon Glaze: Mix powdered sugar and lemon juice until smooth and drizzling consistency.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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