Lemon Poppy Seed Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender lemon-flavored muffins studded with poppy seeds and made with Greek yogurt for moisture. These breakfast muffins are brightened with lemon zest and juice, and topped with a simple powdered sugar glaze.
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Nutrition & ingredients
Ingredients
serves 18- 2 1/2 cups all-purpose flour (spooned and leveled (304 grams))
- 1 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup whole milk
- 1/2 cup plain greek yogurt (I used full-fat )
- 2 large eggs (at room temperature)
- 2 tablespoons fresh lemon zest (Zest of about 3 lemons)
- 1/4 cup fresh lemon juice (juice of about 2 1/2 lemons)
- 1 stick (8 tablespoons; 113 grams unsalted butter, melted and slightly cooled)
- 1 cup confectioners sugar
- 2 tablespoons lemon juice
At a glance
PER SERVING · TIME 33M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 132mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 100mg
- Calcium
- 38mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.