Quick Lemon Poppy Seed Muffins Recipe

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Apr 08, 2013

This was an okay recipe, but I found it really lacked in lemon taste. Maybe I'm just a lemon-holic, but I would suggest using at least a few more tablespoons of lemon juice to give it that real lemon taste. Also, I added a lemon glaze directly after removing the muffins from the oven, which was pretty decadent on the sugar side of things, but it was very pretty and added even more lemon, which I love! Anyway, the glaze is really simple- 1/4 cup milk, 3 cups confectioner's sugar, and about 2 tablespoons of whatever lemon you have (lemon extract use a little less). Also, you should know that the texture on these are great! They bake fantastically too, seeing as, unlike most lemon poppyseed recipes that use yogurt, the bater wasn't too heavy.

—How to Cook a Wolfe

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Apr 15, 2013

I upped the lemon in this by adding extra lemon zest and Lemon Extract since I wanted EXTRA lemony muffins - this was great! They rose up perfectly and look so nice. I had wanted to make lemon poppyseed muffins but didn't have sour cream or yogurt on hand, so I was skeptical of how this would turn out, but I am so glad I made it! Next time I will try subbing some applesauce for the oil and I will definitely double it. I did get 12 out of this batch, but they are going to go quickly in my house I'm sure!

—katierosebuchinger

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4 Ratings

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Mar 22, 2013

I was seriously craving lemon poppyseen muffins and had found lots of recipes with very poor ratings and reviews prior to this one, which I settled on - and I'm happy I did. I didn't have any fresh lemons, so I used bottled lemon juice and the zest of an orange I had lying around - soaked in a splash more lemon juice - and I substituted for buttermilk (1/2 cup milk and 1/2 tablespoon lemon juice) as I usually do. I also added just a touch more flour to balance out the batter - which is far more liquid than many muffin batters, but baked up wonderfully. I wound up with 12 muffins, not 10 - which is no problem, of course - and they are delicious! These are also some of very few muffins I've made from scratch that actually rose and looked poofy, like they are supposed to do. I will definitely be making this again. (Probably with actual fresh lemons next time!)

—Kalira

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Mar 07, 2013

I was so glad to find a lemon muffin recipe that actually used lemon juice. I had two lemons that I needed to use up so this fit the bill for part of them. The batter was easy to prepare and made 12 muffins exactly. They baked up perfectly in 30 minutes. Easy and delicious! I don't tend to like lemon flavor in baked goods but I ate two of these.

—It's A New Day

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Nutrition

Calories
271 kcal
14%

Carbohydrates
36.2 g
12%

Cholesterol
38 mg
13%

Fat
12.8 g
20%

Fiber
0.7 g
3%

Protein
3.6 g
7%

Sodium
133 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Lemon Poppy Seed Muffins

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 271
Calories from Fat: 115

% Daily Value *
Total Fat 12.8g 20 %
Saturated Fat 2.2g 11 %
Cholesterol 38mg 13 %
Sodium 133mg 5 %
Potassium 69mg 2 %
Total Carbohydrates 36.2g 12 %
Dietary Fiber 0.7g 3 %
Protein 3.6g 7 %
Sugars 22.7g
Vitamin A < 1 %
Vitamin C 6 %
Calcium 9 %
Iron 12 %
Thiamin 16 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 4 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.