Eggless Lemon Poppyseed Yogurt Muffins
These Eggless Lemon Poppyseed Yogurt Muffins are fluffy, crunchy and bursting with citrus flavor! Topped with a sweet lemon glaze, these are better than the bakery's!
Servings: 10 muffins
- ¼ cup vegetable oil (60mL)
- ¾ cup granulated sugar (150g)
- ¼ cup semi-skimmed milk (60mL)
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- ¾ cup low-fat Greek yogurt (180g)
- 2 cups all-purpose flour (250g)
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp poppy seeds
- ½ cup powdered sugar (100g)
- ½ tbsp milk
- ½ tbsp lemon juice
Preheat the oven to 200°C (400F) and line a muffin tin with muffin liners.
In a medium-sized bowl, sift flour, baking powder, baking soda, and salt and mix well.
Place vegetable oil and sugar in a large mixing bowl and mix with a spatula until combined. Add lemon juice, lemon zest, milk, and yogurt and mix well after each addition.
Add flour mixture to batter in two additions, mixing after each addition until just combined. Do not overmix. Fold in poppyseeds until just combined.
Divide batter into muffin tin, filling to the top. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean. Place muffins onto cooling rack to finish cooling. Make sure muffins are completely cooled before glazing.
Sift powdered sugar into a medium-sized bowl, add lemon juice and milk, and stir until smooth. If glaze is too thin, add more powdered sugar. If glaze is too thick, add more milk, until it reaches a desired consistency. Drizzle cooled muffins with glaze.
Calories: 242kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 209mg | Potassium: 49mg | Fiber: 1g | Sugar: 22g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 1mg