Lemon Poppy Seed Muffins II

Lemon Poppy Seed Muffins II

62

"Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes."

Ingredients

30 m {{adjustedServings}} servings 173 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
  2. Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
  3. Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
  4. To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.
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Reviews

62
  1. 82 Ratings

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Having read some of the reviews prior to making these muffins, I increased the oil from 1/4 to 1/3 cup and I added a whole cup of non-fat lemon yogurt rather than just the 2/3 cup the recipe cal...

These muffins come out really moist, but it's the glaze that really make it! I also made these with oranges in place of the lemon and they were delicious!!

Great muffin recipe! I omitted the glaze completely, and they were perfect! Thanks for the recipe!