Frosted Lemon Poppyseed Muffins

Frosted Lemon Poppyseed Muffins

4.5 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.5
  • Total Fat: 3.5 g
  • Cholesterol: 1.3 mg
  • Sodium: 219.0 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.1 g

View full nutritional breakdown of Frosted Lemon Poppyseed Muffins calories by ingredient
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Moist and delicious lemon-poppyseed muffins will be the star of your next brunch. Moist and delicious lemon-poppyseed muffins will be the star of your next brunch.
Number of Servings: 12


    2 c Flour
    1/2 c Sugar
    1 t baking soda
    1 t baking powder
    1/4 t salt
    2 T poppy seeds

    1 cup lowfat lemon yogurt (or plain + 1 t lemon extract)
    2 T lemon juice
    1 egg beaten, or 1/4 egg substitute
    grated rind of 1 lemon
    2 T Canola

    1/4 c powdered sugar
    1 T lemon juice


Preheat oven to 400 F.

Mix dry ingredients in a medium bowl.
Mix wet ingredients in a second bowl.
Add the dry to the wet and stir to combine.
Pour into lined muffin tins.
Bake for about 14 minutes, until a toothpick poked in the center comes out clean.

Combine the powdered sugar and lemon juice, and drizzle over each muffin.

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Member Ratings For This Recipe

  • Incredible!
    1 of 2 people found this review helpful
    YUM! I pulled these out of the oven & they are almost gone! My family loves these. I used while wheat flour and omitted the seeds. I also added 1/4 c of water, because it was so thick! I'll be making this a lot! - 11/13/08

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  • I'm having company for Easter. I have a lot of lemons left on my tree that need to be used up so I'll be making these. Sound yummy - 4/13/14

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  • These are too stiff and hard to pour into muffin tin - 4/5/14

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  • Good
    0 of 1 people found this review helpful
    I didn't put in the rind since I had no lemon but it really needs it. These didn't have much flavor without it. - 2/22/12

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  • Yum! I made mine in to mini loaves and they were moist and delicious! - 11/10/11

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  • Very good. I got 14 muffins from this recipe. - 9/30/11

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  • I added 1/4 cup water to the recipe and changed the baking to 350 degrees for 20 minutes and the 2nd batch turned out perfect! I'm selling some at the farmers market tomorrow. - 7/29/11

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  • A little dry. I did use 1/2 whole wheat flour. Next time, I think I'll try some applesauce to increase the moisture, and perhaps leave out the canola. - 5/14/09

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  • These were very yummy. I only had lime yogurt but it still turned out great. They were very satisfying and filling. - 4/5/09

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  • Incredible!
    0 of 1 people found this review helpful
    I made this but replaced the sugar with sweetener, to make it even lower calories. They are so good, it's unbeleivable. - 6/3/08

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  • These are wonderful. I followed directions exactly and the kids loved them as did I I also made a honey/lemon version substituting 1 C whole wheat flour for 1 C of white flour and 1/2 C honey for sugar. I left out poppyseeds in this version. - 1/15/08

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