Lemon Yogurt-Poppy Seed Muffins

Vegetarian
Health score
1%
Lemon Yogurt-Poppy Seed Muffins
30 min.
12
169kcal

Suggestions


Start your day on a bright note with these delightful Lemon Yogurt-Poppy Seed Muffins! Perfectly moist and bursting with zesty lemon flavor, these muffins are a fantastic addition to your morning meal or brunch spread. With a light and fluffy texture, they are not only a treat for your taste buds but also a feast for the eyes, thanks to the charming specks of poppy seeds that add a touch of elegance.

What makes these muffins truly special is the combination of creamy yogurt and fresh lemon peel, which infuses each bite with a refreshing tang. The use of vegetable oil ensures they remain tender and soft, while the hint of sweetness from the granulated and powdered sugar balances the tartness beautifully. Plus, they are vegetarian-friendly, making them a great option for everyone at the table.

In just 30 minutes, you can whip up a batch of these scrumptious muffins that yield 12 servings, perfect for sharing with family and friends. Whether you enjoy them with a cup of coffee or as a quick snack on the go, these Lemon Yogurt-Poppy Seed Muffins are sure to brighten your day. So, preheat your oven and get ready to indulge in a delightful treat that will leave you craving more!

Ingredients

  • 0.3 cup milk 
  • 0.3 cup vegetable oil 
  • oz yogurt yoplait®
  •  eggs 
  • 1.8 cups flour all-purpose
  • 0.3 cup granulated sugar 
  • tablespoons poppy seeds 
  • tablespoon lemon zest grated
  • 2.5 teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon salt 
  • 0.5 cup powdered sugar 
  • teaspoons juice of lemon 

Equipment

  • bowl
  • frying pan
  • oven
  • muffin liners

Directions

  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
  2. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle.
  3. Drizzle over warm muffins.

Nutrition Facts

Calories169kcal
Protein7.85%
Fat33.77%
Carbs58.38%

Properties

Glycemic Index
24.92
Glycemic Load
13.44
Inflammation Score
-2
Nutrition Score
5.0278260863346%

Flavonoids

Eriodictyol
0.04mg
Hesperetin
0.12mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:168.69kcal
8.43%
Fat:6.39g
9.83%
Saturated Fat:1.33g
8.29%
Carbohydrates:24.84g
8.28%
Net Carbohydrates:24g
8.73%
Sugar:10.18g
11.32%
Cholesterol:16.3mg
5.43%
Sodium:246.07mg
10.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.34g
6.68%
Selenium:8.01µg
11.44%
Manganese:0.23mg
11.38%
Vitamin B1:0.17mg
11.05%
Calcium:101.68mg
10.17%
Folate:37.54µg
9.38%
Vitamin B2:0.14mg
8.24%
Vitamin K:8.47µg
8.06%
Phosphorus:78.69mg
7.87%
Iron:1.17mg
6.48%
Vitamin B3:1.11mg
5.56%
Fiber:0.84g
3.37%
Magnesium:12.52mg
3.13%
Vitamin E:0.46mg
3.08%
Copper:0.06mg
2.8%
Zinc:0.41mg
2.72%
Vitamin B5:0.22mg
2.24%
Vitamin B12:0.12µg
2.03%
Potassium:69.52mg
1.99%
Vitamin B6:0.03mg
1.39%
Vitamin C:1.05mg
1.28%
Vitamin D:0.16µg
1.08%