Lemon Poppy Seed Muffins I

Lemon Poppy Seed Muffins I

150

"Very moist and so delicious."

Ingredients

40 m {{adjustedServings}} servings 225 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin.
  2. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
  3. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix!
  4. Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes.
  5. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves.
  6. Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

150
  1. 188 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made these muffins for the second time and made a few changes that made all the difference. Now I have a recipe that is worth making again. I used the lemon yogart but 16 oz instead of 12 and ...

It's lovely. I used plain yogurt instead of lemon flavored yogurt and it worked fine.

These muffins turned out quite nice. I couldn't find Lemon Yogurt at the supermarket so I used plain and added lemon extract to it before I mixed in the eggs and oil, etc. Next time I might re...