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Lemon-Poppyseed Muffins

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Lemon-Poppyseed Muffins

Kristi
The Cook
6 Servings
10 Ingredients
9 Comments

These homemade Lemon Poppyseed Muffins are fluffy and moderately sweet with just the right amount of lemony tartness and poppy seed crunchiness.

6 Servings
10 Ingredients
9 Comments

Ingredients

  • 2 cups Flour, All-Purpose
  • 1 tablespoon Poppy Seeds
  • ¼ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ½ cups Butter, Unsalted
  • 1 cup Sugar
  • 2 individual Egg
  • 2 tablespoons zest Lemon
  • 1 cup Yogurt, Plain
  • 2 teaspoons Vanilla Extract

Containers

Supplies

  • 1.Muffin Tin
  • Cooking Sprays
  • Labels
  • 24.Muffin Liners

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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9 Comments

Join the discussion
  1. These turned out great! I saw the recipe this weekend and had to try them. They turned out so super moist. My only challenge was finding poppyseeds in my small town. After 3 stops I was all set to go. I will have to make these again!

  2. This recipe looks great, but if you plug this into a calorie calculator with the three-muffing serving size you recommended, that’s about 725 calories a “serving.” Do you really give people three muffins each for breakfast, or am I reading things wrong?

    1. Hi Kim, my kids usually only have one muffin each and my husband and I might have two, but three muffins is about what the average person may eat if the muffins were the only thing they were having in their meal. You’re welcome to enjoy them one at a time, of course.

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