Lemon Poppy Seed Muffins

Photo of Lemon Poppy Seed Muffins
Prep Time
10 mins
Cook Time
20 mins
Yield
16 muffins
Recipe by:

Make these for a sweet treat after a Sunday brunch, or to have on hand for a delicious dessert treat.

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Ingredients

  • 2 Eggland's Best eggs
  • 1/2 cup low-fat buttermilk
  • 1/2 cup fat-free vanilla yogurt
  • 1/4 cup canola oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 3/4 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 box instant lemon pudding mix
  • 1/2 teaspoon kosher salt
  • 2 tablespoons poppy seeds
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Preparation

Preheat oven to 350 degrees F; line a 12-cup muffin tin with paper liners, and an additional tin with 4 liners (to make 16 muffins total).

In a medium-size bowl, combine all dry ingredients: sugar, flour, baking soda, baking powder, pudding mix, salt, poppy seeds; set aside.

In a large bowl, blend eggs, buttermilk, yogurt, oil, lemon juice and lemon zest; mix well with an electric mixer until combined.

Add dry ingredients to wet ingredients and mix until just combined; do not overmix.

Fill each muffin cup 2/3 full with batter.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Serve plain, or sprinkle with confectioner's sugar.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Muffin
Calories 169
Fat 5g (25% calories from fat)
Saturated Fat trace
Cholesterol 22mg
Sodium 253mg
Carbohydrates 29g
Dietary Fiber 1g
Protein 3g