Lemon-Poppyseed Muffins

Add this popular lemon-flavored loaf of bread to your brunch table. If you prefer, use the same recipe to make muffins instead.

Lemon-Poppyseed Muffins
Yield: 3 mini loaves or 12 muffins Prep 15 mins Bake 400°F 22 mins


  • 2 cups all-purpose flour
  • 1 cup plus 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 2 teaspoons poppyseeds
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 6 - 7 ounce container plain lowfat yogurt
  • 2 eggs
  • 2 teaspoons grated lemon rind (from 1 lemon)
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon vanilla extract

Make It

1. Heat oven to 400 degree F. Coat three 5-3/4 x 3 x 2-1/8 mini loaf pans with nonstick cooking spray.

2. In large bowl, whisk flour, 1 cup of the sugar, the baking powder, poppyseeds and salt until blended.

3. In a medium-size bowl, whisk together the oil, yogurt, 1/4 cup water, eggs, lemon rind, lemon juice and vanilla. Pour into flour mixture and stir until just blended. Divide batter among prepared pans. Sprinkle batter with remaining tablespoon sugar.

4. Bake loaves at 400 degree F for 26 minutes, or until crowned and lightly brown on top. Cool in pans for 5 minutes, then remove from pan directly to rack to cool completely.


  • Loaves can be baked as standard-size muffins: Coat 12 molds of a standard-size muffin pan with nonstick cooking spray. Divide batter evenly among molds, a slightly heaping 1/4 cup batter in each. Decrease baking time to 20 to 22 minutes.

Nutrition Facts

Amount Per Serving: cal. (kcal): 167, Fat, total (g): 7, chol. (mg): 24, sat. fat (g): 1, carb. (g): 23, fiber (g): , pro. (g): 3, sodium (mg): 186, Percent Daily Values are based on a 2,000 calorie diet.