<p>These homemade Lemon Poppyseed Muffins are fluffy and moderately sweet with just the right amount of lemony tartness and poppy seed crunchiness.</p>
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Ingredients
- 2 cups Flour, All-Purpose
- 1 tablespoon Poppy Seeds
- 1/4 teaspoons Salt
- 1/2 teaspoons Baking Soda
- 1/2 cups Butter, Unsalted
- 1 cup Sugar
- 2 individual Egg
- 2 tablespoons zest Lemon
- 1 cup Yogurt, Plain
- 2 teaspoons Vanilla Extract
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 2 muffins
- 497 Calories
- 18g Total Fat
- 10g Sat Fat
- 1g Trans Fat
- 117mg Cholesterol
- 241mg Sodium
- 73g Total Carb
- 2g Fiber
- 36g Total Sugars (Includes 34g Added Sugars)
- 10g Protein
- 20 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Line muffin pan with paper liners or spray each muffin cup with a non stick vegetable spray.
- In a bowl, whisk the flour with the poppy seeds, salt, and baking soda.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, beating well after each addition.
- Beat in the lemon zest, yogurt, and vanilla extract until well blended.
- Stir in the flour mixture just until moistened. Do not over mix.
- Spoon the batter into the muffin cups.
- Bake at 400 degrees for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Line muffin pan with paper liners or spray each muffin cup with a non stick vegetable spray.
- In a bowl, whisk the flour with the poppy seeds, salt, and baking soda.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, beating well after each addition.
- Beat in the lemon zest, yogurt, and vanilla extract until well blended.
- Stir in the flour mixture just until moistened. Do not over mix.
- Spoon the batter into the muffin cups.
- Bake at 400 degrees for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool.
- Divide among freezer bags, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- Microwave 30 seconds.