Poppy Seed Yogurt Muffins Recipes

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LEMON YOGURT-POPPY SEED MUFFINS



Lemon Yogurt-Poppy Seed Muffins image

These flavor-packed muffins are a treat at breakfast, lunch or supper! They're also great for snacking.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 13

1/3 cup milk
1/4 cup vegetable oil
1 container (6 oz) Yoplait® Original yogurt lemon burst
1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining muffin ingredients until flour is moistened. Divide batter evenly among muffin cups.
  • Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix powdered sugar and lemon juice until smooth and thin enough to drizzle. Drizzle over warm muffins.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 12 g, TransFat 0 g

GREEK YOGURT POPPY SEED MUFFINS



Greek Yogurt Poppy Seed Muffins image

Very moist and delicious! Try replacing poppy seeds with nuts, fruit, chocolate chips...this batter is a great muffin base.

Provided by Alexis

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 35m

Yield 15

Number Of Ingredients 12

cooking spray
2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fat-free Greek yogurt (such as Fage®)
¾ cup fat-free buttermilk
¼ cup butter, melted
1 large egg, lightly beaten
1 tablespoon poppy seeds
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
  • Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
  • Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.

Nutrition Facts : Calories 148 calories, Carbohydrate 24.3 g, Cholesterol 20.8 mg, Fat 3.8 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 270.2 mg, Sugar 11.4 g

POPPY SEED YOGURT MUFFINS



Poppy Seed Yogurt Muffins image

Muffins are one of my favorite foods, and these are so good! I enjoy making several varieties of muffins at one time to have on hand for breakfast or lunch.

Provided by Taste of Home

Time 30m

Yield 14 muffins.

Number Of Ingredients 9

1-1/2 cups butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces) plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon baking soda

Steps:

  • In a large bowl, cream butter and sugar. Beat in eggs, yogurt and vanilla. Combine the flour, poppy seeds, salt and baking soda. Stir into creamed mixture just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 318 calories, Fat 21g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

HEALTHY GREEK YOGURT LEMON POPPY SEED MUFFINS



Healthy Greek Yogurt Lemon Poppy Seed Muffins image

These muffins are full of lemon flavor and SURPRISE - they are pretty healthy for you too!

Provided by Camille Beckstrand

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 12

2½ cups white whole wheat flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil (melted)
½ cup honey
½ cup plain greek yogurt
6 Tablespoons lemon juice (freshly squeezed)
2 lemons (zested)
2 eggs (room temperature)
2 teaspoons vanilla
1½ Tablespoons poppy seeds

Steps:

  • Preheat oven to 425 degrees. Place muffin liners in a 12-count muffin tin or spray with non stick spray. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, whisk together coconut oil, honey, yogurt, lemon juice, and lemon zest until fully combined. Add eggs and vanilla, and mix thoroughly.
  • Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.
  • Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 8 to 10 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
  • Allow to cool in pan for ten minutes before transferring to cooling rack to cool completely.
  • Keep in an air tight container for up to 5 days or keep in the freezer (we just put them in gallon-sized freezer bags) for up to 30 days - makes a great on-the-go breakfast or snack!

Nutrition Facts : Calories 198 kcal, Carbohydrate 32 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 163 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

LEMON YOGURT-POPPY SEED MUFFINS (LIGHTER RECIPE)



Lemon Yogurt-Poppy Seed Muffins (lighter recipe) image

For warm, fresh-from-the-oven muffins on busy mornings, mix the wet and dry ingredients separately the night before. In the morning, you just need to combine the wet and dry ingredients, bake, glaze and enjoy!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 14

1/3 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1 container (6 oz) Yoplait® Original yogurt lemon burst
1/4 cup fat-free egg product or 1 egg
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seed
1 tablespoon grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups. In large bowl, beat milk, applesauce, oil, yogurt and egg product until well blended. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
  • Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. In small bowl, mix glaze ingredients until smooth and desired drizzling consistency. Drizzle over warm muffins.

Nutrition Facts : Calories 150, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 12 g, TransFat 0 g

GLAZED GREEK YOGURT LEMON POPPYSEED MUFFINS



Glazed Greek Yogurt Lemon Poppyseed Muffins image

Moist, zingy Greek yogurt lemon cake packed with yummy little poppyseeds and topped with a kicky glaze.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 16

Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppy seeds
1 stick (1/2 cup unsalted butter, at room temperature)
1 cup sugar
2 eggs
Zest of 1 lemon (about 1 tablespoon)
2 teaspoons fresh-squeezed lemon juice
1 teaspoon vanilla extract
1 cup plain Greek yogurt
Glaze
1 cup powdered sugar
2 tablespoons fresh-squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Place cupcake liners in a standard-sized muffin tin and set aside.
  • In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  • In a large bowl or the bowl of a stand mixer, beat together the butter and sugar on medium-high for about three minutes, until pale yellow, light, and fluffy.
  • Beat in the eggs one at a time. Add the vanilla, lemon juice, and the lemon zest.
  • With the mixer on low speed, add the flour and the yogurt in two additions, alternating between the two, just until all ingredients are incorporated.
  • Divide the batter between the muffin liners.
  • Bake about 17 - 20 minutes until a toothpick or cake tester inserted into the center of one of the muffins comes out clean.
  • Let cool for about five minutes, then move the muffins to wire rack.
  • Make the glaze. Whisk together the powdered sugar and the lemon juice and drizzle over the muffins while still warm.
  • Let cool until the glaze is well-set. Serve.

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