Lemon Poppy Seed Muffins I

Lemon Poppy Seed Muffins I

146 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Karen Gibson
Recipe by  Karen Gibson

“Very moist and so delicious.”

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Ingredients

Adjust Servings

Original recipe yields 12 muffins

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Directions

  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.

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Reviews (146)

Rate This Recipe
KEBRAZZ
233

KEBRAZZ

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 1 tbs. of lemon extract. Definately cut the amount of poppy seeds in half, 1/4 cup is WAY TOO much. 1/8th cup is plently, I promise. I also used 1/3 cup of oil. I baked them at 400 for 10-12 minutes and they were perfect. Very moist but not greasy, and just the right amount of lemony flavor. The second day they are still yummy warmed in the micorwave.

CACAHUETE
61

CACAHUETE

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

Niffer
56

Niffer

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 reduce the amount of poppyseeds just slightly. This recipe made 16 muffins for me. 20 minutes at 350 was perfect in my oven. I will make these again. Thanks Karen!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 36.7 g
  • 12%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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