Lemon-Poppy Seed Muffins

Name: Lemon-Poppy Seed Muffins
Yield: 1 dozen
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 2 tablespoons poppy seeds; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 3 tablespoons vegetable oil; 1 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; 1 (8-ounce) carton lemon low-fat yogurt; 1 large egg, lightly beaten; Cooking spray

8 Reviews

ADD YOUR REVIEW

HOWARD L. PUCKETT

Yield

1 dozen

Tips: Grate only the yellow-colored part of lemon rind. Grate rind before extracting juice. Make these Lemon-Poppy Seed Muffins ahead, and freeze.

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 (8-ounce) carton lemon low-fat yogurt
1 large egg, lightly beaten
Cooking spray

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine oil, rind, juice, yogurt, and egg; stir well. Add to dry ingredients, stirring just until moist.

Step 3

Spoon batter into each of 12 muffin cups coated with cooking spray.

Step 4

Bake at 400° for 14 minutes or until golden. Remove muffins from pan immediately; place on a wire rack.

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Ratings & Reviews

TheSchrib's Review

2014-02-15T07:50:08-05:00 tessa81

These were on the dry side so I add ~1/4 C more yogurt. They browned nicely, had a light texture, and delicate lemon flavor. We enjoyed these more than the butter alternative.

LightestFan's Review

2014-01-13T17:03:52-05:00 TheSchrib

N/A

ritamatthews's Review

2013-10-26T07:49:01-04:00 LightestFan

I was very disappointed in these muffins. They are very dry and don't have much flavor. When I was ready to spoon the batter into the muffin tins, I could tell they were not the right consistency for nice, light muffins. They were very heavy and "floury". I would not make these again.

EllenDeller's Review

2013-09-12T19:52:49-04:00 rieats

I used melted butter for more flavor and a sugar-free lemon yogurt and egg substitute to cut calories. These were fine as a slightly sweet muffin or with a dab of ice cream, as a dessert cupcake. They're okay, but I'm not raving.

sqpt42's Review

2011-05-30T13:37:31-04:00 sqpt42

This has been my go to recipe for lemon muffins for many years now. It is definitely not a sweet or cake-y muffin, but that is what I like about it. A little more like bread or biscuit. Perfect to go beside a salad for dinner. I usually do it with a chicken asparagus salad with miso dressing, but today I am going to pair it with a chicken wild rice salad.

tessa81's Review

2010-02-21T15:07:09-05:00 gemgirl42

I don't eat white flours or sugar so i altered it a little bit and used splenda and almond flour. It was much less calories and i think tasted better. I also put 1/4 tsp. of almond extract just to give it a little bit more taste.

gemgirl42's Review

2009-03-28T22:37:36-04:00 ritamatthews

Very disappointing consistency and quality of muffin. I am giving the 2 stars for decent taste. Otherwise, the final product was hard, dry, and small. Tried to make these for a brunch but ended up throwing them all away and running out to the store. I'm rarely disappointed by CL recipes, but this one needs work.

rieats's Review

2009-01-19T02:06:06-05:00 EllenDeller

These muffins were easy to make and a hit with the kids. Based on the other reviewers, I added applesauce and a little lemon icing (with lemon juice and powdered sugar) to sweeten them. Worthwhile. (4 weight watchers points each).

Lemon-Poppy Seed Muffins

Ingredients

How to Make It

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Ratings & Reviews

TheSchrib's Review

LightestFan's Review

ritamatthews's Review

EllenDeller's Review

sqpt42's Review

tessa81's Review

gemgirl42's Review

rieats's Review

Lemon-Poppy Seed Muffins

Ingredients

Nutritional Information

How to Make It

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