Lemon Poppyseed Muffins - AE Dairy Recipes

Lemon Poppyseed Muffins

Print recipe as: 3x5 | 4x6 | 8.5x11
Made with Lemon Custard Whole Milk yogurt and fresh lemon zest, these muffins are tender, moist and bursting with citrus flavor.

  • 2 cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¾ tsp baking soda
  • ½ tsp kosher salt
  • 2 tsp lemon zest
  • 2 tbsp poppy seeds
  • 2 large eggs
  • ½ cup vegetable oil
  • 5.3 ounce container AE Lemon Custard Whole Milk Yogurt
  • ¾ cup sugar
  • Lemon juice
  • ½ cup AE Whole Milk
  • 1 tsp vanilla extract
  • ½ cup powdered sugar
  • 1-2 tbsp lemon juice


Preheat oven to 375 degrees. Spray a 12-count muffin tin with non-stick spray.
Add flour, baking powder, baking soda, salt, lemon zest and poppy seeds to a large bowl. Whisk to combine.

Add eggs, vegetable oil, yogurt, sugar, milk and vanilla to another medium bowl. Whisk to combine.

Pour the wet ingredients into the dry ingredients and fold the batter with a spatula until no flour streaks remain.

Fill each muffin tin ¾ full of batter. Place in the oven and bake 12-15 minutes until golden brown and cooked through. A wooden toothpick should come out with a few moist crumbs attached to it. Let the muffins cool for two minutes in the pan and then remove to a wire rack to finish cooling.

Makes 12 muffins


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