Lemon Poppyseed Cream Cheese Muffins
You can never have too many side dish recipes, so give Lemon Poppyseed Cream Cheese Muffins a try. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 199 calories. This lacto ovo vegetarian recipe serves 12 and costs 39 cents per serving. 34 people have tried and liked this recipe. A mixture of egg, powdered sugar, vanilla, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by I Heart Eating. With a spoonacular score of 16%, this dish is rather bad. If you like this recipe, you might also like recipes such as Lemon Poppyseed Cake with Cream Cheese Frosting, Poppyseed Lemon Cupcakes With Vanilla Cream Cheese Frosting, and Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 tsp. baking powder
1/4 tsp. baking soda
1/4 c. butter, softened
1 large egg
1 ½ c. all-purpose flour
2/3 c. granulated sugar
3 T. fresh lemon juice
zest of 2 lemons
3 oz. cream cheese, softened (reduced-fat ok)
1/4 c. milk
1-2 T. milk
1/3 c. nonfat vanilla yogurt
1/2 T. poppy seeds
3/4 c. powdered sugar
1/2 tsp. salt
1 tsp. vanilla
Equipment:
muffin tray
whisk
bowl
oven
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 400 F. Grease a 12-cup muffin tin; set aside.In a medium bowl, whisk together flours, baking powder, baking soda, salt, and poppy seeds. Set aside.In a large bowl, beat together cream cheese and butter until well-combined.Beat in sugar.Stir in yogurt, milk, and lemon juice.Add egg, vanilla, and lemon zest; mix in until combined.Add dry ingredients, and stir until just incorporated.Divide batter among muffin tins.Bake for 15-22 minutes.Let cool in pan for 5 minutes, and then remove to wire rack to finish cooling.Once cooled, mix powdered sugar and milk together until smooth.Drizzle over muffins.Zest a little additional zest over iced muffins, if desired.
Step by step:
1. Preheat oven to 400 F. Grease a 12-cup muffin tin; set aside.In a medium bowl, whisk together flours, baking powder, baking soda, salt, and poppy seeds. Set aside.In a large bowl, beat together cream cheese and butter until well-combined.Beat in sugar.Stir in yogurt, milk, and lemon juice.
2. Add egg, vanilla, and lemon zest; mix in until combined.
3. Add dry ingredients, and stir until just incorporated.Divide batter among muffin tins.
4. Bake for 15-22 minutes.
5. Let cool in pan for 5 minutes, and then remove to wire rack to finish cooling.Once cooled, mix powdered sugar and milk together until smooth.
6. Drizzle over muffins.Zest a little additional zest over iced muffins, if desired.
Nutrition Information:
covered percent of daily need
