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Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
225 calories; protein 4.8g; carbohydrates 36.7g; fat 6.9g; cholesterol 31.3mg; sodium 309.8mg. Full Nutrition
Most helpful positive review
I made these muffins for the second time and made a few changes that made all the difference. Now I have a recipe that is worth making again. I used the lemon yogart but 16 oz instead of 12 and 1 tbs. of lemon extract. Definately cut the amount of poppy seeds in half, 1/4 cup is WAY TOO much. 1/8th cup is plently, I promise. I also used 1/3 cup of oil. I baked them at 400 for 10-12 minutes and they were perfect. Very moist but not greasy, and just the right amount of lemony flavor. The second day they are still yummy warmed in the micorwave. Read More
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(269) Reviews: Most Helpful
I made these muffins for the second time and made a few changes that made all the difference. Now I have a recipe that is worth making again. I used the lemon yogart but 16 oz instead of 12 and 1 tbs. of lemon extract. Definately cut the amount of poppy seeds in half, 1/4 cup is WAY TOO much. 1/8th cup is plently, I promise. I also used 1/3 cup of oil. I baked them at 400 for 10-12 minutes and they were perfect. Very moist but not greasy, and just the right amount of lemony flavor. The second day they are still yummy warmed in the micorwave. Read More
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(269) It's lovely. I used plain yogurt instead of lemon flavored yogurt and it worked fine. Read More
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(65) 
These muffins turned out quite nice. I couldn't find Lemon Yogurt at the supermarket so I used plain and added lemon extract to it before I mixed in the eggs and oil etc. Next time I might reduce the amount of poppyseeds just slightly. This recipe made 16 muffins for me. 20 minutes at 350 was perfect in my oven. I will make these again. Thanks Karen! Read More
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(61) Advertisement
I would have given this recipe 5 stars after the changes I made, but I have to give 4 because it was a bit too dry for me made as-is. The followed some advice by others the second time around and definitely more moisture is needed. So I used 2 lemon burst yogurt cups, 6 oz. each, which 1 and 1/2 cups total. I also used 1/3 cup of oil rather than only 1/4 cup. I did not measure out my poppy seeds. I just used a small little plastic jar of Tone's poppy seeds, which was somewhere between 1/8 and 1/4 cup. (I can see where 1/4 cup might have been pushing it, the amount I used was plenty!) I kept everything else the same and baked in giant muffins tins which made 6 muffins total for me. I dropped the temperature to 375 so the outside wouldn't cook too fast, leaving the middle raw. They came out perfectly, and the the rose nicely giving a decently-rounded top. The lemon/sugar mixture was perfect to pour over the top. This really gives the muffins their flavor. Oh, and I followed the advice a few other cooks and added a tablespoon of lemon extract along with the lemon zest to the batter. This is a great place to start with a lemon poppy seed muffin, just needs more liquids and it's perfect! Thanks for sharing. :-) Read More
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(47) These muffins were very easy to make and they taste great! I made mini-muffins (350 degrees for about 10 mins.) and they turned out perfect. I really like the extra lemon zest in the centre and I sifted icing sugar over the tops. Watch for the edges to turn brown and they'll be done. (The tops don't turn brown that much.) Read More
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(41) This recipe was wonderful!! I have read the other reviews and I have to say that I don't know how some people ended up with dry muffins. They were very moist and perfectly browned in 19 minutes. The lemon flavor was perfect with the lemon juice and sugar over the top and the light lemony flavor of the muffin itself. Read More
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(31) Advertisement
I made these a couple days ago and have been having them for breakfast. They have stayed very moist and delicious! I made several changes to the wet ingredients though which I think helped. I used: 2 eggs 1 6oz container plain Greek yogurt (standard single-serving size) 1/4 cup vegetable oil and 1 cup of plain applesauce. The addition of the applesauce makes a huge difference to the moistness and you can't taste it at all. I also used the zest from 2 lemons which was probably closer to 1.5 or 2 Tbsp because I wanted to make sure they were really lemony and they are - not really tart just very flavorful. I also used half white and half whole wheat flour (1 cup each) which I always do when making muffins so I can pretend to myself they are somewhat healthier. They turned out really well with these modifications! Read More
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(17) 
This recipe is very good. My husband says these muffins are the best I've made. I make these with or without the poppyseeds. Actually I make one minor change though. I put in the lemon juice right in the batter and leave out the last little bit of sugar. I do not glaze the muffins afterwards. They are very good that way with a lot of lemon taste. Read More
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(12) 
