Melt in your mouth lemony-goodness! These muffins are LEMONY, but delicious! If you prefer, use less lemon juice for the glaze and substitute equal amount of milk for glaze. Or, simply forgo the glaze but this really adds to the overall taste. Also, you may use 24 mini-muffin tins, bake only 10-12 minutes.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.

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  • Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.

  • Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.

  • To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

Nutrition Facts

172.9 calories; 3.6 g protein; 26.6 g carbohydrates; 16.3 mg cholesterol; 269.6 mg sodium. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2003
Having read some of the reviews prior to making these muffins, I increased the oil from 1/4 to 1/3 cup and I added a whole cup of non-fat lemon yogurt rather than just the 2/3 cup the recipe called for. I also used a little extra lemon zest and extract to increase the lemon flavor. They came out very moist and lemony. I will definitely make them this way again. Read More
(62)

Most helpful critical review

Rating: 3 stars
04/15/2003
I found these muffins quite dry and not very flavourful. I will look for a different recipe next time. Read More
(13)
85 Ratings
  • 5 star values: 26
  • 4 star values: 33
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
06/12/2003
Having read some of the reviews prior to making these muffins, I increased the oil from 1/4 to 1/3 cup and I added a whole cup of non-fat lemon yogurt rather than just the 2/3 cup the recipe called for. I also used a little extra lemon zest and extract to increase the lemon flavor. They came out very moist and lemony. I will definitely make them this way again. Read More
(62)
Rating: 5 stars
04/29/2003
These muffins come out really moist but it's the glaze that really make it! I also made these with oranges in place of the lemon and they were delicious!! Read More
(38)
Rating: 5 stars
01/27/2006
Great muffin recipe! I omitted the glaze completely and they were perfect! Thanks for the recipe! Read More
(36)
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Rating: 5 stars
04/14/2003
Great recipe! These are good muffins and the glaze is what really makes them! You CANNOT leave the glaze out of the recipe! It totally gives it wonderful flavor! Read More
(18)
Rating: 4 stars
04/14/2003
This went very well with the Spinach and strawberry salad. A different Idea I cam up with that I will try. Make the lemon & poppy seed as a loaf cake. Serve slices with the strawbwrries and salad dressin from the spinach and strawberry salad. Add a dollop of whipped cream and you have a fantastic dessert. Read More
(16)
Rating: 5 stars
04/14/2003
These were great! Very easy and fast to make. Gotta love that. I didn't have any yogurt on hand so I had to use sour milk instead. They came out a little doughy because of that but still good. Next time I'll make sure to have yogurt and see if that was the problem (I'm sure it was). Read More
(15)
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Rating: 3 stars
04/14/2003
I found these muffins quite dry and not very flavourful. I will look for a different recipe next time. Read More
(13)
Rating: 5 stars
04/14/2003
This recipe is fantastic! I didn't have poppy seeds so I made them without. Delicious! A definite keeper. I made 24 mini muffins in less than half an hour (start to finish). Read More
(13)
Rating: 4 stars
04/14/2003
Overall good recipe but family felt needed more lemony taste. Read More
(12)