Lemon Poppy Seed Muffins II

59 Reviews

Prep: 13 min
Cook: 17 min
Ready In: 30 min

“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.” - by Karen Gibson

Directions

Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
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.
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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
173 cal
9%

Carbs
26.6 g
9%

Based on a 2,000 calorie diet

Reviews (59)

Rate This Recipe

WORKINGGIRL61

Jun. 12, 2003

"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 called fo..." See morer. I also used a little extra lemon zest and extract to increase the lemon flavor. They came out very moist and lemony. I will definitely make them this way again."

NODIETSFORME

Apr. 29, 2003

"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!!..." See more"