Glazed Lemon Poppyseed Muffins

Many Americans are on low-fat diets, myself included.  With baking, it is quite possible to substitute some of the fats and have great results.  One mistake often made is eliminating all of the fat from  a recipe.  For best tasting results, substitute some of the fat in a recipe.

My personal favorite way to do this is to use non-fat plain yogurt in its place.  The yogurt imparts a subtle tart taste and provides a nice moist crumb.  Remember that low-fat products are usually high in sugar.  If you are watching your sugar content, skip the glaze.  Makes 12 small muffins.

In a bowl combine:
2 cups AP Flour
1/3 cup Sugar
1 Tabl. Baking Powder
1/2 tsp. Salt
4 Tabl. Poppyseeds

Add and stir just until incorporated:
1/2 cup Plain Yogurt
1/2 cup thawed (Frozen) Lemonade Concentrate (reserve the remainder)
1/4 cup Melted Butter
1 Egg, whole

Scoop batter into muffin papers.  Bake in 350 degree oven for 15-20 minutes, or until done when tested in center.  Allow to cool slightly (5 minutes) and then glaze with:

Whisk together in bowl:
1 cup Powdered Sugar
4 Tabl. Lemonade Concentrate (reserved from above)

Glaze each muffin while warm (not HOT).

Tips for Muffins: Don’t over-mix the batter.  Muffin batter will be lumpy, but that’s ok.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 5, 2010, in Breakfast, Muffins, Recipes and tagged , , , . Bookmark the permalink. 2 Comments.

  1. Hi! I’ve been following your recipes on this blog. Where is your bakery? I’d love to stop by if I am in the area.

    Hazel @

    • Hazel, Sadly, I closed the bakery last January. I appreciate you following the blog. It is my way of still immersing myself in baking while I await the next step. Happy baking!

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