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Lemon Poppy Seed Muffins
Lemon Lovers pucker up with these lemony poppy seed muffins drizzled with lemon glaze. It's a flavor explosion in your mouth that is perfect for breakfast, brunch or just snacking!
Course
Breakfast
Servings
12
Calories
221
kcal
Author
Deb Attinella
Ingredients
1 ½
cups
flour
½
teaspoon
baking powder
¼
teaspoon
baking soda
¼
teaspoon
salt
2
tablespoons
poppy seeds
⅓
cup
soft butter
¾
cup
granulated sugar
2
eggs
⅔
cup
vanilla yogurt
½
teaspoon
vanilla extract
2
tablespoons
lemon zest
3
tablespoons
fresh lemon juice
1
cup
powdered sugar
2-3
tablespoons
fresh lemon juice
Instructions
Preheat your oven to 425 and then line a muffin pan with liners
In a medium bowl sift the flour, baking powder, baking soda, salt and poppy seeds together - set aside
In a large bowl beat the butter on high until is creamy (about 90 seconds) then add the sugar and beat together until well mixed.
Add the eggs, vanilla, zest and yogurt mixing until just combined. Then add in the lemon juice and stir in
Add the flour mixture a little at a time until just combined
Place batter in liners about 3/4 full
Bake for 5 minutes then turn oven down to 350.
Bake an additional 10 minutes or until a toothpick comes out clean
Let cool on wire rack
Make glaze by combining the powdered sugar and lemon juice until you get a drizzling consistency.
Drizzle on muffins
Keep for 3 days at room temperature
Nutrition
Calories:
221
kcal
|
Carbohydrates:
37
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
41
mg
|
Sodium:
136
mg
|
Potassium:
88
mg
|
Sugar:
24
g
|
Vitamin A:
205
IU
|
Vitamin C:
3.8
mg
|
Calcium:
61
mg
|
Iron:
1
mg