Lemon Poppy Seed Muffins

Vegetarian
Popular
Health score
2%
Lemon Poppy Seed Muffins
50 min.
12
341kcal

Suggestions


Indulge in the delightful taste of Lemon Poppy Seed Muffins, a perfect treat for your morning meal or brunch gatherings. These vegetarian muffins are not only popular but also a fantastic way to brighten your day with their zesty flavor and fluffy texture. With just 50 minutes of preparation, you can whip up a batch that serves 12 people, making them ideal for sharing with family and friends.

Imagine the aroma of freshly baked muffins wafting through your kitchen, enticing everyone to gather around. The combination of tangy lemon zest and the subtle crunch of poppy seeds creates a harmonious blend that is both refreshing and satisfying. Each muffin is a delightful balance of sweetness and citrus, with a light glaze that adds an extra touch of indulgence.

Whether you're enjoying them as a quick breakfast on a busy morning or serving them at a leisurely brunch, these muffins are sure to impress. With a caloric breakdown that includes a good mix of protein, fat, and carbohydrates, they provide a delicious and energizing start to your day. So, roll up your sleeves and get ready to bake these scrumptious Lemon Poppy Seed Muffins that will leave everyone asking for seconds!

Ingredients

  • cups flour all-purpose
  • Tbsp double-acting baking powder (make sure your baking powder is no older than 6 months)
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon salt 
  • Tbsp poppy seeds 
  • 10 Tbsp butter unsalted softened ()
  • cup sugar 
  • large eggs 
  • 1.5 cup yogurt plain
  • Tbsp lemon zest 
  • Tbsp juice of lemon fresh
  • cup confectioner's sugar (powdered sugar)

Equipment

  • bowl
  • oven
  • whisk
  • mixing bowl
  • wire rack
  • hand mixer
  • muffin tray
  • pastry brush

Directions

  1. Prepare oven: Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
  2. Mix the dry ingredients:
  3. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
  4. Make the batter: In a large mixing bowl, beat the butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer).
  5. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
  6. Alternate adding flour mixture and yogurt: Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
  7. Distribute batter into muffin pan: Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups.
  8. Bake at 375°F until muffins are golden brown, about 25 to 30 minutes. Use a tester to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
  9. Make lemon glaze: While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze.
  10. Add more lemon juice if necessary.
  11. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.
  12. Best eaten fresh and warm.

Nutrition Facts

Calories341kcal
Protein6.62%
Fat32.19%
Carbs61.19%

Properties

Glycemic Index
21.76
Glycemic Load
29.42
Inflammation Score
-4
Nutrition Score
7.6630435171335%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:341.27kcal
17.06%
Fat:12.36g
19.02%
Saturated Fat:7.1g
44.36%
Carbohydrates:52.86g
17.62%
Net Carbohydrates:51.67g
18.79%
Sugar:28.09g
31.21%
Cholesterol:60.42mg
20.14%
Sodium:277.15mg
12.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.72g
11.44%
Selenium:14.31µg
20.44%
Vitamin B1:0.27mg
18.1%
Folate:65.37µg
16.34%
Manganese:0.32mg
15.86%
Vitamin B2:0.25mg
14.55%
Calcium:130.25mg
13.02%
Phosphorus:117.11mg
11.71%
Iron:1.89mg
10.49%
Vitamin B3:1.9mg
9.48%
Vitamin A:371.43IU
7.43%
Fiber:1.19g
4.77%
Magnesium:17.37mg
4.34%
Zinc:0.64mg
4.26%
Copper:0.08mg
4.12%
Vitamin B5:0.41mg
4.06%
Vitamin B12:0.21µg
3.46%
Potassium:109.92mg
3.14%
Vitamin E:0.43mg
2.87%
Vitamin D:0.37µg
2.5%
Vitamin B6:0.04mg
2.19%
Vitamin C:1.78mg
2.16%