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Lemon Poppy Seed Muffins


Lemon Poppy Seed Muffins Photo by Carroll Pellegrinelli

Lemon Poppy Seed Muffins

Photo (c) by Carroll Pellegrinelli
My daughter had a friend spend the night who requested my homemade Lemon-Poppy Seed Muffins for breakfast. How could I refuse? I served them warm with real butter.

Side note: Although, these Lemon Poppy Seed Muffins are outstanding, you may have a problem after eating them. Be sure to check your smile in the mirror when you're done. Flossing may be a good idea as the poppy seeds have a tendency to end-up between your front teeth! They don't do much for your lovely smile.

Approxitmate Calorie Count/Nutritional Facts

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: One Dozen Muffins


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup Greek yogurt
  • 1/4 cup melted and cooled butter
  • small container (apprx. 1.25 ounces) poppy seeds
  • 2 lemons, divided
  • 1/4 cup sifted powdered sugar


Preheat oven to 400 degrees F. or 375 degrees F. for dark pan. Spray or butter 12-cup muffin tin. In a large bowl, combine flour, baking powder, baking soda, salt and sugar with a wire whip. Set aside. In a small bowl, combine eggs, yogurt and butter. Mix completely. Pour liquid mixture over dry mixture in large bowl. Add poppy seeds and zest and juice of one lemon. Stir just to combine. Scoop batter into prepared muffin tin. Bake for 15 to 20 minutes.

While muffins are baking, make the lemon glaze by zesting and juicing remaining lemon into small mixing bowl. Add 1/4 cup powdered sugar. Stir until smooth. If mixture too dry, add one teaspoon at a time of lemon juice, water or milk. When done, remove muffins from oven and allow to cool in pan for 2 minutes. Remove to serving plate and drizzle with lemon glaze. Serve warm.

Notes in the Margin: If you can't get Greek yogurt, regular may be used.

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