Lemon Poppy Seed Muffins Recipe

Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1-3/4 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/3 cups Sugar; 1/4 cups Butter, Melted; 1/2 cups Egg Substitute Or Swap 2 Large Eggs For The 1/2 Cup Of Egg Substitute; 1 whole Lemon, Juiced And Zested; 3/4 cups Greek Yogurt, Plain; 1 teaspoon Pure Vanilla Extract; 1/3 cups Unsweetened Coconut Milk (from Carton) Or Non-fat Milk; 2 Tablespoons Poppy Seeds; FOR THE ICING:; 3 Tablespoons Powdered Sugar; 1 Tablespoon Lemon Juice

Servings: persons

FOR THE MUFFINS:
1-3/4 cup All-purpose Flour
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
1/3 cups Sugar
1/4 cups Butter, Melted
1/2 cups Egg Substitute Or Swap 2 Large Eggs For The 1/2 Cup Of Egg Substitute
1 whole Lemon, Juiced And Zested
3/4 cups Greek Yogurt, Plain
1 teaspoon Pure Vanilla Extract
1/3 cups Unsweetened Coconut Milk (from Carton) Or Non-fat Milk
2 Tablespoons Poppy Seeds
FOR THE ICING:
3 Tablespoons Powdered Sugar
1 Tablespoon Lemon Juice

1
Preheat oven to 350 F. Spray a 12-count muffin tin with cooking spray. Since there is not much fat in the muffins, I don't recommend using liners. The recipe may make up to 15 muffins so you may need another pan.
2
In a medium bowl, add flour, baking powder, baking soda and salt; set aside.
3
In a large bowl add sugar and butter; mix until combined. Stir in eggs and mix until combined. Stir in lemon zest, lemon juice, Greek yogurt and vanilla extract. Mix until combined. Add coconut milk and poppy seeds; mix until combined. Stir in flour mixture just until combined (do not over mix).
4
Evenly divide batter into prepared muffin tin (I filled my muffin tin to the top; if you fill them 3/4 full you will get about 14-15 muffins). Bake in the heated oven for 15 minutes. Insert a toothpick into the center of a muffin. If it comes out clean, muffins are done. Remove pan from oven. Let muffins cool in the pan for about 5 minutes, then transfer them to a cooling rack.
5
For the glaze: In a small bowl add powdered sugar and lemon juice; mix until combined and drizzle over cooled muffins.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE MUFFINS:, 1-3/4 cup All-purpose Flour, 1 teaspoon Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Lemon Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Muffins

How did you like this recipe?

Frequently Asked Questions