Lemon Yogurt-Poppy Seed Muffins

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

By Betty Crocker Kitchens

February 10, 2016

Make with

Gold Medal Flour

Ingredients

1/3

cup milk

1/4

cup vegetable oil

container (6 oz) Yoplait® Original yogurt lemon burst

egg

1 3/4

cups Gold Medal™ all-purpose flour

1/4

cup granulated sugar

tablespoons poppy seed

tablespoon grated lemon peel

2 1/2

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1/2

cup powdered sugar

to 3 teaspoons lemon juice

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1

Heat oven to 400ºF. 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.
2

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.

One lemon will do the trick! You'll get about 3 tablespoons juice and 1 tablespoon grated peel from one medium lemon.
For the moistest muffins, be sure to thoroughly combine the milk, oil, yogurt and egg before adding the dry ingredients. Once dry ingredients are added, you want to mix the batter as little as possible.