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Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are the perfect combination of sweet and tart. A sweet tender muffin with a tart lemon glaze!
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
muffins
Calories
220
kcal
Author
Leigh Anne Wilkes
Equipment
Muffin Pan
Ingredients
1 3/4
cups
flour
1/2
tsp
salt
1
tsp
baking soda
1/2
cup
sugar
3
Tbsp
poppy seeds
1
Tbsp
grated lemon zest
1
cup
sour cream
or plain Greek yogurt
1
egg
1/3
cup
butter
melted
2
tsp
vanilla
Glaze:
1/2
cup
powdered sugar
1
Tbsp
lemon juice
1/2
tsp
vanilla
Instructions
Add together flour, baking soda, salt, sugar, poppy seeds and lemon zest in a bowl
In another bowl combine sour cream, egg, melted butter and vanilla. If using Greek yogurt, batter will be thicker.
Add to dry ingredients and stir just until moistened
Do not over stir
Spoon batter into prepared muffins pans (creased or liners) Fill 2/3 full.
Bake at 400 degrees for 12-15 minutes or until lightly brown
Remove from pan and cool on rack
Glaze
Add together powdered sugar, lemon juice and vanilla in a bowl
Stir until smooth
Drizzle the glaze over top of muffins
Nutrition
Calories:
220
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
37
mg
|
Sodium:
269
mg
|
Potassium:
67
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
297
IU
|
Vitamin C:
1
mg
|
Calcium:
59
mg
|
Iron:
1
mg