Breads-Rolls – Division of University Housing
|For a Serving Size of 4.25 oz (120g)|
|How many calories are in Lemon Poppyseed Muffin? Amount of calories in Lemon Poppyseed Muffin: Calories 455||Calories from Fat 207 (45.5%)|
|% Daily Value *|
How many calories are in poppy seed muffins?
There are 672 calories in 1 muffin (162.4 g) of Costco Poppyseed Muffin.
How many calories are in a lemon muffin?
Gluten Free – Sweet Tomatoes
|For a Serving Size of 1 Serving (100g)|
|How many calories are in Lemon Muffin? Amount of calories in Lemon Muffin: Calories 180||Calories from Fat 63 (35%)|
|% Daily Value *|
|How much fat is in Lemon Muffin? Amount of fat in Lemon Muffin: Total Fat 7g||–|
How many calories are in a large poppy seed muffin?
Single Large Muffin – Kirkland Signature
|For a Serving Size of 1 muffin (164g)|
|How many calories are in Almond Poppy Seed Muffin? Amount of calories in Almond Poppy Seed Muffin: Calories 670||Calories from Fat 342 (51%)|
|% Daily Value *|
How many calories are in a Tim Hortons lemon poppyseed muffin?
There are 390 calories in 1 muffin (115 g) of Tim Hortons Lemon Poppyseed Muffin.
How many carbs are in a poppyseed muffin?
|Total Fat 11.6g||18%||Tot. Carb. 29.8g|
|Sat. Fat 1.9g||10%||Dietary Fiber 0g|
|Trans Fat 0g||Sugars 17.3g|
|Cholesterol 33.8mg||11%||Protein 2.9g|
How many carbs are in a Costco poppyseed muffin?
|Calories 669||(2801 kJ)|
|Total Carbohydrate||75 g||25%|
|Dietary Fiber||2 g||8%|
How many calories in a homemade lemon muffin?
Calories in Lemon Muffins with Lemon Glaze
|Total Carbohydrate||23.6 g|
How many calories in a lemon curd muffin?
There are 402 calories in 1 muffin (110 g) of Tesco Finest Sicilian Lemon Curd Muffin.
Edit this Food.
|Last updated||09 Jan 20 02:05 PM|
|Source||FatSecret Platform API|
How many calories are in a Costa lemon muffin?
How many carbs are in an almond poppy seed muffin?
Bakery Almond Poppyseed Muffin (1 item) contains 36g total carbs, 33g net carbs, 7g fat, 5g protein, and 225 calories.
Lemon Blueberry Baked Oatmeal
OH MY GOODNESS, WHAT A JOY.When it comes to oatmeal bakes, you haven’t found real love until you’ve tasted the flavors of a lemon poppyseed muffin combined with baked oatmeal.Listen, I’m not even someone who is particularly fond of lemon-flavored foods, but this lemon blueberry oatmeal bake had me drooling from the first bite to the last.
Particularly delicious is the amazing lemon yogurt drizzle on top.It’s the equivalent of eating cake for morning!Even my child, Sidney, enjoyed it, and my husband, Tony, who claims to dislike oatmeal, ate a large portion of it as a breakfast.
When you see it, you know it’s a hit!Baking this gorgeous spring-inspired oatmeal bake as soon as possible will allow you to leave a remark, rating the dish below, and tell me how you loved it.I’m looking forward to hearing your thoughts!
Ingredients you’ll need for this lemon blueberry baked oatmeal
- Toss out your Winter clothes because we’ve got a new baked oatmeal dish that’s brimming with fresh Spring ingredients. This gluten-free, naturally sweetened baked oatmeal with lemon and blueberries is made with fresh lemon juice and zest and contains no artificial sweeteners. Everything you’ll need to create it is listed below: It just takes two eggs to hold this baked oatmeal dish together, so don’t skimp on this ingredient. I haven’t tried it with flax eggs yet, but do let me know if you do.
- Pure maple syrup is used in this dish to organically sweeten it, which is a great alternative to refined sugar. Additionally, you’ll need vanilla and almond extracts to achieve the delicious lemon poppy seed taste.
- Lemon flavor: To give the baked oatmeal a truly tart lemon zing, you’ll need to use both fresh lemon juice and lemon zest (from 1 lemon).
- Moisture is important since no one like a dry oatmeal bake! Lemon baked oatmeal will be moistened with a small amount of butter (or coconut oil) and milk, which may be dairy free if preferred.
- Rolled oats: The rolled oats that form the foundation of this baked oatmeal are old-fashioned rolled oats. Steel cut oats should not be used.
- Baking essentials: baking powder and a pinch of salt are required to ensure that the cake bakes correctly.
- With the addition of fresh blueberries and poppy seeds, you can give this baked oatmeal a wonderful spring touch.
- When it comes to making the glaze, the wonderful lemon yogurt topping is created using greek yogurt, a small amount of powdered sugar, and much more lemon juice and zest
Customize this baked oatmeal
- Pick your favorite berry. If you run out of fresh blueberries, you may substitute frozen blueberries. I believe that raspberries, blackberries, or chopped cherries would all be wonderful additions to this dish as well.
- Make a change in your sweetener. If you choose to use honey instead of maple syrup, this baked oatmeal would be equally as tasty
- however, I recommend using a little less honey (maybe 1/4 cup) if you choose to go that route.
- Change the seeds around. You’ve run out of poppy seeds? You may use 1 tablespoon of chia seeds, or you may want to omit the seeds altogether.
How to make this recipe dairy & gluten free
- To make it dairy-free, substitute vegan butter or coconut oil for the dairy-containing butter or coconut oil in the oatmeal baking process. After that, you may use your favorite dairy-free yogurt in the glaze, or you can omit the glaze entirely — it will still taste delicious.
- To make it gluten free, simply use gluten-free rolled oats for the regular kind.
Can I use steel cut or quick oats?
If you want to make this lemon blueberry baked oatmeal with steel cut oats, I would not recommend it since the texture would be altered. It’s possible that quick oats will work, but you may need to use a little more of them.
Can I make it vegan?
A flax or a chia egg should work well in this dish, but I haven’t tried it yet to be sure of it. Please let me know if you give it a shot in the comments section.
How to make lemon blueberry baked oatmeal
- Prepare your frying pan. Preheat your oven to 350 degrees Fahrenheit and coat a 9-by-9-inch baking sheet with nonstick cooking spray
- combine the wet and dry ingredients. In a large mixing basin, whisk together all of the wet ingredients until smooth
- then fold in the dry ingredients. Bake and cool after mixing in the dry ingredients and folding in the blueberries. Bake the lemon blueberry baked oatmeal until the sides are slightly golden brown and the middle is set, about 20 minutes. Cool completely before serving. Allow it to cool for a few minutes while you prepare the glaze for the cake. Combine all of the ingredients for the lemon yogurt topping in a small mixing bowl and sprinkle it over the cooled oatmeal bake. Cut into 6 pieces and serve immediately
Do you eat baked oatmeal hot or cold?
Both hot and cold, this baked oatmeal with lemon and blueberries is really amazing! Warm slices can be enjoyed the same day they are baked, or they can be reheated later in the week. Are you pressed for time? It can be eaten right out of the fridge, just like overnight oats. It’s so delicious, it’ll remind you of your favorite lemon poppyseed muffin.
Make lemon blueberry oatmeal muffin cups
If you’d like to make portable lemon blueberry baked oatmeal cups, just divide the mixture equally into muffin liners and bake for 20-25 minutes, or until the oatmeal cups are firm and faintly golden brown. (I recommend using muffin liners AND spraying with cooking spray.) The number of baked oatmeal cups you receive will likely be between 10 and 12 depending on how full you stuff them.
Storing & reheating tips
In the fridge
- If you want to keep it, wait until the lemon blueberry baked oatmeal has completely cooled before covering it with tinfoil and putting it in the refrigerator. It will remain excellent covered in the refrigerator for 4-5 days
- Microwave individual slices for 30-60 seconds at a time for 30-60 seconds on high.
In the freezer
- Prepare the lemon blueberry baked oatmeal according to package directions, allowing it to cool completely in the pan before moving it to the refrigerator. It will keep for 4-5 days in an airtight container in the refrigerator.
- Reheating individual slices in the microwave for 30-60 seconds is an option.
More baked oatmeal recipes you might like
- Peanut Butter and Jelly Oatmeal Bake
- Vanilla Brown Butter Pear Baked Oatmeal
- Peanut Butter Zucchini Bread Baked Oatmeal
- Carrot Cake Baked Oatmeal Cups
- Almond Butter Peach Blueberry Oatmeal Cups
- Peanut Butter Zucchini Bread Baked Oatmeal
- Peanut Butter Zucchini Bread Baked Oatmeal
- Peanut Butter Zucchini Bread Baked Oatmeal
- Peanut Butter Zucchini Bread Bake
Here’s where you can find all of our wonderful oatmeal recipes! I hope you like this delicious lemon blueberry baked oatmeal dish as much as I do! If you do make it, please leave a comment and a rating so that I can know how you enjoyed it. Thank you. Take care, xo!
Lemon Poppy Seed Blueberry Baked Oatmeal
- Lemon blueberry baked oatmeal cooked with fresh lemon juice and zest and naturally sweetened with pure maple syrup is a delicious breakfast option. In every bite of this lemon baked oatmeal, you’ll get bursts of fresh blueberries and poppy seeds, which are both gluten and dairy free. For the ultimate breakfast treat, drizzle with a homemade lemon yogurt topping. To make the batter, combine the following ingredients in a large mixing bowl: 2 eggs
- 13 cup pure maple syrup (or substitute honey)
- zest of 1 lime
- 14 cup fresh lemon juice (from 1 large lemon)
- 2 tablespoons butter, vegan butter, or melted and cooled coconut oil
- 1 1/2 cups unsweetened almond milk (or dairy-free milk of choice)
- 1 teaspoon vanilla extract
- 14 teaspoon almond extract
- In a large mixing bowl, combine the dry ingredients: 2 cups old fashioned rolled oats, 1 tablespoon poppy seeds, 1 teaspoon baking powder, 14 teaspoon salt.
- 1 cup blueberries
- 1 cup cranberries
- 1 cup cranberries
- 1-2 teaspoons fresh lemon juice, to thin
- 12 teaspoon lemon zest
- 2 tablespoons plain greek yogurt (or vanilla)
- 1 tablespoon powdered sugar (or you may use 1/2 tablespoon maple syrup or honey)
- 1-2 teaspoons fresh lemon juice, to thin
- 1 tablespoon powdered sugar
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Set aside a 9×9 inch pan or an 11×7 inch pan that has been greased with oil or nonstick frying spray.
- Using a large mixing basin, thoroughly incorporate the eggs, pure maple syrup, lemon zest, lemon juice, melted butter, almond milk, and both the vanilla and almond extracts until everything is fully blended.
- In a separate bowl, combine the dry ingredients, including the oats, poppy seeds, baking powder, and salt. Fold in the blueberries once the mixture has been thoroughly mixed.
- Pour the ingredients into the pan and level the surface. Preheat the oven to 350°F and bake for 35-45 minutes, or until the sides are gently browned and the center is firm. Remove the pan from the oven and set it aside to cool for 10 minutes while you prepare the lemon yogurt sauce.
- To prepare the lemon yogurt drizzle, combine the greek yogurt, powdered sugar, 1 teaspoon lemon juice, and zest in a small mixing dish, stirring until everything is well combined. If required, thin it up with additional lemon juice so that it may be drizzled over the top of the cooked oats. Serve by drizzling over the top of the oats and cutting it into 6 slices.
Reduced sugar version: If you like your oatmeal to be a little less sweet, you may use 1/4 cup maple syrup (instead of 1/3 cup) and omit the lemon yogurt drizzle altogether.Please refer to the blog article for other substitute ideas as well as freezer-friendly directions and preparation.Nutrition Servings: This recipe serves 6 people.
1 slice is the recommended serving size.Calories: 238 kilocalories 8.6 g of fat 2.8 g of saturated fat 36.3 grams of carbohydrates 3.7 g of dietary fiber 17 g of sugar 6.5 g of protein This recipe was created by Monique Volz of Ambitious Kitchen.Eat Love Eats Shop provided the photography for this post.
Lemon Cheesecake Bars
- Prep 20 min
- Total 4 hr 45 min
- Servings 48
Do you want to make lemon bars from a box? Exceptionally nice!
- 1 Preheat the oven to 350 degrees Fahrenheit (325 degrees Fahrenheit for a dark or nonstick pan). In a large mixing bowl, using an electric mixer on low speed, combine the dry cake mix, the butter, and one of the eggs until crumbly. 2 Press into the bottom of a 13×9-inch pan that has not been oiled. In a medium-sized mixing bowl, use an electric mixer on medium speed to smooth out the cream cheese. On a moderate speed, gradually incorporate the powdered sugar. In a separate bowl, whisk together lemon peel and lemon juice until smooth. Refrigerate the remaining 1/2 cup. On a medium speed, beat the remaining 2 eggs into the remaining cream cheese mixture until well combined. spread on top of the cake mixture. Bake the bars for 23 to 28 minutes, or until they are set. Allow for thorough cooling, approximately 1 hour. Spread with the cream cheese mixture that was set out. Refrigerate for about 3 hours, or until the mixture is solid. Cut the bars into 8 rows by 6 rows for the best results. Refrigerate after covering with plastic wrap.
Tips from the Betty Crocker Kitchens
- 1st tip: How many lemons will you need for this particular recipe? Tips: One lemon peel will suffice
- it will provide 1 1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.
- tip 2 Bake bars in the precise pan size specified in a recipe to guarantee moist (and not overbaked) bars.
- tip 3 Garnish each bar with a curl of lemon peel for an extra-special touch.
70 calories, 3 grams of total fat, 1 gram of protein, 10 grams of total carbohydrate, and 7 grams of sugar
Serving Size: 1 Bar
70 calories, with 30 calories coming from fat 3 g of total fat (5% of total fat) Saturated fat (two grams, nine percent) 0 g of Trans Fatty Acids Cholesterol 20 milligrams 7% of the population Sodium 95 milligrams 4% of the population Potassium 15 milligrams 0 percent of the population Carbohydrates (10 g, 3 percent of total carbohydrate intake) Dietary Fiber 0g 0 percent Dietary Fiber Sugars 7 g Protein 1 g Sodium Vitamin A is present in 2% of the population.Zero percent of the population is vitamin C-deficient.Calcium is present at a 2 percent 2 percent concentration.
Iron makes up 0% of the total.
1/2 starch; 0 fruit; 0 carbohydrate other than starch; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 0 lean meat; 0 high-fat meat; 1/2 fat 2,000 calorie diet is used to get the percent Daily Values. ®/TM General Mills All Rights Reserved 2022 ®/TM General Mills
old-fashioned Sour Cream Lemon Blueberry Bundt Cake
To be quite honest, this Lemon Blueberry Bundt Cake is more like a blueberry pound cake than a classic sweet cake in texture and flavor.And it is perfectly OK to me.In fact, this handmade cake recipe happens to be one of my all-time favorite desserts.
The sour cream bundt cake with delicious blueberries and a hint of fresh lemon taste is one of my favorites.This lemon blueberry bundt cake is topped with a zesty lemon frosting, and it doesn’t get any better than that!Don’t be concerned if you don’t have a bundt pan; you can still bake this cake!
Simply use a 9 by 13-inch baking pan and be prepared for it to take longer to cook.A bundt pan typically has a capacity of 12 cups, whereas a 9 by 13 inch pan typically has a capacity of 14 cups.It is going to function perfectly!Do you like this recipe?
Try my Blueberry Lemon Poppyseed Muffins or my traditional Chocolate Cake Recipe, both of which are delicious options.Those recipes will also be a hit with you!This cake is based on a cake I enjoyed at a little coffee shop in Luck, Wisconsin, which I modified.My favorite part of the cake was the lemon poppyseed filling with blueberries.
- I bought every slice of cake that was left over for the other customers in the coffee shop, and then I contacted the store a few days later and asked to purchase the entire cake.
- Unfortunately, they didn’t have any in stock.
- Consequently, I set out to make my own replica of that cake..
- Because I didn’t have any poppyseeds on hand, I came up with this alternate alternative.
- I’m delighted to say.
- I think it’s BETTER than the version available in coffee shops.
- What a beautiful display of luscious blueberries in that moist sour cream bundt cake, oh my goodness!
- Everything about it is really stunning!
Can I make my lemon blueberry bundt cake with frozen blueberries?
Sure!Fresh blueberries are the finest, but if they aren’t accessible or you happen to have frozen blueberries in your freezer, frozen blueberries are a good substitute.However, DO NOT FORGET to mix them in (frozen) at the very last minute before serving.
If they are let to defrost even slightly, they will darken your batter.Use yogurt instead of sour cream to save money: To make 1 cup of sour cream, combine 1 cup of yogurt with 1 teaspoon of baking soda.You must leave the butter, eggs, and sour cream out on your counter to get to room temperature before baking your lemon blueberry pound cake batter, if you can remember to do so.
In fact, this lemon blueberry bundt cake is really just a lightened-up version of a rich, buttery, pound cake disguised to seem like a bundt cake with lemon and blueberries.Room temperature dairy will assist you in making the greatest cake possible!A small amount of flour can be gently mixed with your blueberries in order to prevent them from sinking to the bottom of your cake.Unless, of course, you’re using frozen.
Those who don’t want to use flour should wait until the last minute to do so.In order to make this cake, you will need to mix your dry ingredients separately, whisk your butter and sugar together, add the eggs one at a time to the butter, and then slowly fold in the dry ingredients until everything is well combined.AND THEN, gradually whisk in the sour cream, lemon juice, and vanilla extract until well combined.Now is a good time to sneak a sample of the batter to make sure you have enough lemon flavor in it.
- If this is the case, add a little extra zest to the batter until it has the lemon taste that you like.
- After that, fold in the blueberries with a gentle hand.
- That batter is just stunning!
- These are thick and creamy, and they’re great for holding those blueberries in place.
- This lemon blueberry bundt cake is brimming with blueberries and a thick buttery cake when it comes out of the oven fresh from the oven!
Do I have to use a bundt pan for this lemon blueberry bundt cake?
No, a 9 by 13-inch baking dish will suffice. Make careful, however, that you do not overfill the pan. This recipe yields somewhat more batter than is typically required for a 9 by 13-inch cake recipe. Leaving around a 12 inch gap at the top of your 9 by 13 pan (for a muffin or two?) is recommended.
How do you keep a lemon blueberry bundt cake moist?
Truly, if you follow the directions to the letter, you should end up with a moist and tasty cake.Don’t give in to the temptation to modify anything.Instead of storing it in the refrigerator, let it out on the counter for a day or two.
Furthermore, if you are really concerned.Add one additional egg yolk to the mix.Is this the point at which I confess to eating a forkful of fried rice right out of the pan?
After it’s been reversed, you won’t be able to view it:).Shhh.I prefer to top this cake with a sweet lemon frosting to bring out the lemon taste even more, but I would serve it to a neighbor just out of the oven.So don’t be shocked if I walk up at your door looking like this one day.
Simply said, I want you to sample this warm cake as soon as you can!Isn’t she lovely as she waits for her icing?Fresh blueberries and zesty lemon taste are baked into a golden cake for a delicious treat.I adore my Nordic Ware Bundt pan (did you know Nordic Ware is based in Minneapolis, Minnesota?
- as well as the shape it takes.
- Gorgeousness in the form of a classic bundt cake!
- I’m talking about!
- These colors are so beautiful that I could use them to adorn my entire house.
- It’s just stunning.
- I’m going to be really honest with you and display some of my freakiness.
- For a few minutes, I sat very still and just stared at this dessert.
- Is it only me that notices this kind of beauty in food?
- Oh my goodness, this cake is just stunning!
- This, my friends, is the cake that I personally like the most.
- An angel food-style lemon pound cake with blueberries filled within and drizzled with delicious lemon icing.
- Guys, this is so delicious that my heart can’t handle it!
Preparing this delight over the weekend is a must.It’s a simple cake to prepare and pop into the oven (although it does take about an hour to bake, so plan accordingly!).
Lemon Blueberry Bundt Cake
- A simple and delectable lemon blueberry bundt cake recipe. This cake is moist and tasty, and it tastes quite similar to a lemon blueberry pound cake. Preparation time: 15 minutes Cooking time: 1 hour and 10 minutes 1 hour and 25 minutes is the total time. Dessert as a course American Cuisine and Portion Sizes 12 servings (per recipe) 533 kcal in calories 14 teaspoon baking powder, 12 teaspoon baking soda, 14 teaspoon salt, 1 cup butter, 2 cup sugar, 4 large eggs, 3 tablespoons lemon juice (about 2 large lemons), 2 tablespoons lemon zest (about 2 large lemons), 1 teaspoon vanilla, 1 cup sour cream, and 3 cup blueberries mixed with 2 tablespoons flour (about 3 cups blueberries). NOTE: You may use frozen berries, but you must omit the step of combining frozen berries with flour.
- 1 12 tablespoons butter, melted
- 2 cups powdered sugar
- 13 cups lemon juice
- pinch salt
- 1 tablespoon lemon zest
- 1 12 teaspoons baking powder
- 350 degrees Fahrenheit is the recommended temperature for the oven.
- Prepare a bundt pan by greasing and flouring it.
- Combine the flour, baking powder, baking soda, and salt in a large mixing bowl. Remove from consideration
- For approximately 3 minutes, cream together the butter and sugar on medium-high speed.
- Start with one egg and add them one at a time, beating well after each addition.
- Pour in a small amount of the flour mixture at a time, beating constantly, adding a little at a time to the egg mixture.
- Combine the lemon juice, lemon zest, vanilla, and sour cream in a mixing bowl. With a spatula or a wooden spoon, gently fold these ingredients into the batter.
- Fold in the blueberries with a light hand.
- Spread the batter into the bundt pan that has been prepared.
- Bake for 60 minutes, then check to see whether it is done. If a knife inserted in the center of the cake does not come out clean, return the cake to the oven for another 10-15 minutes. The top should be covered with aluminum foil to prevent it from burning if the top is brown but the middle is not done.
- Combine the powdered sugar, lemon juice, salt, and zest in a mixing bowl.
- Slowly incorporate the melted butter into the sugar and lemon mixture until well incorporated. Mix until everything is well-combined.
- Allow it cool for a few minutes until the required consistency for pouring is achieved.
- Pour the glaze over your cake and set aside to cool.
Lemon Drizzle Cupcakes!
- *Some of the links in this post may be affiliate links.
- Please go to my disclaimer for additional information!* Cupcakes with a Sweet and Sour Lemon Drizzle that are simple to make!
- Sometimes, keeping things simple and classic is the best strategy for achieving success.
- In this situation, all things lemon are acceptable since they are DELICIOUS.
- It’s also important to note that Lemon Drizzle Cupcakes have been one of the most popular recipes on my site for quite some time, and I was in the mood for lemon at the moment.
- I realize that a recipe like this is quite easy, but my goodness, it makes a delicious cake.
- After a long period of time in which I had not cooked anything with lemon flavor in it, I decided it was past time to make amends by going little lemon crazy.
- For example, they are so lemony that you will most likely remember the taste for a long time!
For these, I opted to draw inspiration from two recipes on my website: the Lemon & Lime Drizzle Cake, and the Lemon & Poppyseed Cupcakes, both of which are available on my website.Overall, the two recipes combine to create a delightful, light and refreshing baked good that everyone will like.You may also incorporate poppyseeds into this recipe if you so choose, but I was looking for something that was completely lemon-flavored.
The thing that I enjoy about anything with a ‘Drizzle’ motif is that they always taste fresh and delectably good.Despite the fact that I despise the term, they are also the most’moist’ of all the baked goods, and as a result, they are extremely unlikely to dry out.I always believe that sugar is crucial in a drizzle, and it also helps to create a nice sugary crust on the cake that is great to bite into when serving.
- Instead, I just do my best with the images when posting a dish like this because I always want you guys to be able to taste and smell them as soon as they come out of the oven because they are truly delicious.
- If you take a look at some of my previous postings, such as my Lemon & Lime Drizzle Cake and my Lemon & Poppyseed Cupcakes, you will see how shaky my photography abilities were at the time.
- To be quite honest, it was a little humiliating.
- Anyway, I’ve gotten so much more practice with my decorating abilities, my piping skills, and everything else, so I’m hoping that the photos of these cupcakes do a good enough job of selling these treats!
- I’d like to believe so, but making them from scratch is unquestionably the most satisfying choice.
They have a mild, refreshing flavor that is just lovely.Perfect for the spring, summer, or any other time of year!Considering that it contains no chocolate, I wasn’t sure how well this recipe would hold up, but every now and again, it is welcomed.Not everyone on the planet like chocolate (I, on the other hand, adore it), but every now and then you come across someone who prefers it fruity and sweet.If you want to make the cupcakes more sweeter, you may put chocolate chips in the batter before baking them.
This bake is perfect for anyone who like lemon and cupcakes, and who is looking for a bake that will be a crowd favorite for any occasion or gathering.You may simply customize the color of the Buttercream to match your event’s theme, or you can substitute Lemon Extract in favor of the lemon juice/zest if you want to make things even easier!Take pleasure in it!
- Unsalted Butter/Stork, 175 g Caster Sugar, 175 g Self Raising Flour, 3 large eggs, 1 lemon’s zest, 175 g Self Raising Flour
- Juice of 2 Lemons
- 75 g Caster Sugar
- 150 g unsalted butter (not room temperature – not refrigerated)
- 300 g icing sugar
- 1/2 lemon juice
- Preheat your oven to 180 degrees Celsius (160 degrees Celsius fan) and prepare 12 cupcake/muffin/baking cups. I use 12 Iced Jems baking cups on a flat tray to make this recipe!
- Using an electric mixer, cream together your butter and sugar until light and fluffy.
- Combine the flour, eggs, and lemon zest in a large mixing bowl and whisk until smooth.
- Bake for 18-22 minutes, or until the cupcakes are done through, dividing the batter evenly between the 12 cupcake cases.
- Once the cupcakes have come out of the oven, whisk together the Lemon Juice and Caster sugar for the drizzle and spread it over the tops of the cupcakes evenly.
- Allow for complete cooling of the cupcakes.
- To finish the cupcakes, whip your room temperature butter for a couple of minutes until it is smooth and pliable – do not use a spread such as stork.
- Add in the Icing Sugar in half-cup increments, beating well after each addition.
- Once the Icing Sugar is added, mix it for 3-5 minutes until it is light and fluffy, then pour in the lemon juice and beat again until well combined.
- To assemble your cupcakes, pipe your buttercream onto them using your favorite piping tip (I used a Medium 2D Closed Star)
- then top with your favorite sprinkles!
- My other recipes may be found on my Recipes Page!
- You may find me on the following social media platforms: Instagram Bloglovin’, Facebook, Pinterest, and Twitter Youtube Jane’s Patisserie is a joint venture between J x J.
- All photos and material are protected by intellectual property rights.
- Please do not use any of my photographs without my permission.
- In order to reprint this recipe, either rewrite it in your own words and credit me, or link back to this article where the recipe can be found.
- Thank you.
The Best Lemon Loaf (Better-Than-Starbucks Copycat)
It is possible that this content contains affiliate links. Recipe for the Best Lemon Loaf (More Delicious Than Starbucks Copycat) — It took me years, but I eventually succeeded in recreating it! Simple, requires no mixer or cake mix, is dangerously delicious, and is PERFECT! This recipe for lemon bread will be a hit with your family!
Copycat Starbucks Lemon Loaf
- This recipe for lemon loaf cake has been in the works for an extremely long time.
- The recipe for this Starbucks-inspired lemon loaf has been on my to-do list for several years.
- I can’t even begin to tell you how much I’ve obsessively pursued, attempted, trialed, and ultimately failed at it.
- Until now, that is.
- If you’ve ever eaten a Lemon Loaf from Starbucks, you know how delicious it is.
- The cake is moist, thick, and rich, and it has a strong lemon taste.
- Anything that amazing shouldn’t be something I’d want to learn how to create at home, but I couldn’t seem to stop myself from trying.
- I’ve attempted a slew of different lemon pound cake recipes on the internet, and some were ‘good’ but not quite right, while others were complete disasters.
I also didn’t want to use a cake mix since it would be too easy.In the past, I’ve experimented with using butter creamed with sugar instead of oil whisked with sugar.Aside from experimenting with different combinations of whole eggs and yolks, cake flour and all-purpose flour, and many variants of lemon juice, lemon zest, and lemon extract, I also experimented with different combinations of vanilla extract and almond extract.
I even emailed one that was almost a possibility but wasn’t quite there yet to my mother so she could give it a try.Someone else’s recipe for lemon pound cake escaped me for years until I rediscovered and gently tweaked my own 2012 recipe for Blueberry Yogurt Cake with Lemon Vanilla Glaze, which I had previously published.It’s a simple one-bowl batter that can be whisked together without the need of a mixer.
- To my previous recipe, I made a few modifications: I added an additional egg, deleted the blueberries, mixed in some lemon zest and lemon essence, and cooked it in a loaf pan rather than a cake pan.
- Especially when the solution to my lemon pound cake prayers was there in front of me!
- Soft, springy, and moist, this lemon loaf cake avoids the difficulties that beset poundcake, such as being heavy or dry, by baking it in a loaf pan.
- It’s also not greasy, which is something that sometimes happen with the Starbucks version.
- Furthermore, you are likely to have all of the components necessary to prepare it on hand, and you are familiar with the names of each item.
Even while the lemon loaf cake itself has a strong lemon taste, the lemon glaze amplifies the lemon flavor even further.Lemon enthusiasts will be in their element!And just think of how much money you’ll save by producing it at home instead of buying it.That’s almost too hazardous to be true.
What’s in This Lemon Loaf?
- To make this copycat Starbucks lemon loaf recipe, you’ll need: Eggs
- \s Granulated sugar
- \s Sour cream
- \s Canola oil
- \s Lemon zest
- \s Lemon extract
- \s All-purpose flour
- \s Baking powder
- \s Salt
- You’ll also need the following ingredients to make the lemon bread glaze: Confectioners’ sugar
- lemon juice
- a pinch of salt
Can I Use Olive Oil Instead of Canola?
I don’t advocate doing so because it would drastically alter the flavor of the lemon bread, which I find to be unpleasant. If you’re looking for a lemon olive oil dessert, try my Lemon Olive Oil Cake recipe, which uses the same ingredients.
Can I Make This Lemon Loaf Gluten-Free?
- A number of readers have inquired about the possibility of using gluten-free flour in this imitation Starbucks lemon pound cake recipe.
- My sole experience with the recipe is that I followed it exactly, however reviewers have reported success using Bob’s Red Mill Gluten-Free Flour or Cup4Cup gluten-free flour instead.
- Even while I can’t guarantee that using gluten-free flour would work, several readers have suggested that you try it!
How to Make Lemon Loaf
- The preparation of this lemon loaf cake could not be simpler!
- To begin, whisk together the eggs, sugar, and sour cream until well combined, then drizzle in the oil.
- In a separate bowl, whisk together the lemon zest and essence, followed by the dry ingredients.
- Fill a greased 9-inch loaf pan halfway with the lemon loaf batter and bake for 45 minutes or until the top is domed and firm, and a toothpick inserted in the center crack comes out clean, or with a few moist crumbs but no batter.
- Before putting the glaze on top of the counterfeit Starbucks lemon loaf, allow it to cool for at least 30 minutes.
Can I Make This Recipe in Mini Loaf Pans?
It is important to remember, however, that the baking time will vary depending on the size of your baking pans. If it’s any assistance, one reader found success by baking seven tiny loaves at 350oF for around 35 minutes, if that’s any help. I, on the other hand, cannot comment from personal experience.
Can I Double This Recipe?
Almost certainly, yeah. You’d need to bake two 9-inch loaves to get the job done. Additionally, a few readers have inquired about the possibility of doubling the recipe and baking it in either an 8-inch square or a metal bundt pan instead of a 9-inch square. Both approaches are likely to work, however I cannot guarantee that they will.
Can I Freeze Lemon Bread?
That’s right, this lemon bread freezes very well. A portion of it can be frozen for up to 6 months. It’s important to glaze the bread AFTER it has been frozen and thawed, not before (the glaze can be frozen, but the texture changes slightly).
Tips for Making Copycat Starbucks Lemon Loaf
- The following are some important points to remember regarding the lemon extract used in the cake batter: I used 2 teaspoons of lemon extract because there is no actual lemon juice used in the loaf, and I found that 2 tablespoons of lemon extract was sufficient for a full-bodied lemon flavor, but you may adjust the amount to your liking.
- Because they are not the same thing, do not use lemon oil and lemon extract interchangeably
- the oil is far more strong and intense.
- Also, lemon juice should not be substituted for lemon extract since it is not as potent and the acidity might have an adverse effect on the final results.
- 3 big eggs
- 1 cup granulated sugar
- 1 cup (8 ounces) sour cream or Greek yogurt (light yogurt is OK)
- 3 tablespoons melted butter
- A half cup of canola or vegetable oil
- 2 tablespoons lemon zest
- 1 to 2 tablespoons lemon essence, to taste (not teaspoons)*
- 1 to 2 tablespoons water
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups buttermilk
- 1 cup confectioners’ sugar
- 3 tablespoons lemon juice, or as much as necessary to get the desired consistency
Preheat the oven to 350 degrees Fahrenheit. Set aside a 9-inch loaf pan coated with floured cooking spray or a greased and floured loaf pan.
Make the Loaf:
- In a large mixing bowl, combine the eggs, sugar, and sour cream
- whisk rapidly until smooth and well blended
- set aside.
- Pour in the oil while whisking constantly to mix
- Whisk in the lemon zest and lemon essence until everything is well-combined. Note – I used 2 tablespoons of lemon extract because there is no actual lemon juice used in the loaf, and I considered 2 teaspoons of lemon extract to be sufficient for a full-bodied lemon flavor, but you may adjust the amount to your preference.
- Stir in the flour, baking powder, and salt until just mixed, being careful not to overmix. Some lumps will be present, and this is normal
- do not attempt to smooth them out with your stirring.
- Pour the batter into the prepared pan, smoothing the surface with a spatula if necessary.
- Prepare the cake for baking for approximately 50 to 52 minutes or until the top is domed and set, and when a toothpick inserted in the center crack comes out clean or with only a few wet crumbs but no batter, the cake is done. Tent pan with foil (loosely drape a sheet of foil over pan) during the last 10 minutes of baking to prevent excessive browning on the top and edges of the bread before the middle is cooked through.
- Pour out the loaf onto a wire rack to cool entirely before glazing. Allow the loaf to rest in the pan on top of a wire rack for at least 30 minutes (I chilled mine for 4 hours).
Make the Lemon Glaze:
- Add the confectioner’s sugar to a small mixing bowl and gently trickle in the lemon juice while whisking constantly until smooth and well blended. It is possible that you may need to adjust the sugar and lemon juice amounts slightly to achieve the ideal consistency and flavor.
- Before slicing and serving the bread, evenly sprinkle the glaze over it.
- Any leftover glaze may be placed over the sliced surface of the bread in the same way that you would spread butter on toast, and it will soak right in, making the loaf even moister and lemonier. Alternatively, if you are not a fan of glaze, you may reduce the glaze recipe by half.
- Note: Do not use lemon oil and lemon extract interchangeably
- the oil is far more strong and pungent than the extraction. It is not recommended to substitute lemon juice for lemon extract since the flavor is not as powerful and the acidity might affect the overall results.
- In an airtight container, bread will keep at room temperature for up to 5 days or in the freezer for up to 6 months
- I do not recommend storing bread in the refrigerator since it may dry out.
- Adapted from my Blueberry Yogurt Cake with Lemon Vanilla Glaze recipe.
1 Serving Size (in grams): calorie count: 329 14 g of total fat 2 g of saturated fat 0 g of Trans Fat Fat from unsaturated sources: 11 g Cholesterol: 60 milligrams 233 milligrams of sodium There are 47 grams of carbohydrates in total. 1 gram of fiber Sugar (32 g) 6 g of protein
More Lemon Desserts:
- ALL OF MY LEMON RECIPES CAN BE FOUND HERE!
- Lemon Lemonies – Lemon Lemonies are similar to brownies, except they are created with lemon and white chocolate!
- Cake that’s dense, chewy, and not cakey, and that’s jam-packed with large, robust lemon flavor!
- No butter is used in this healthier version of the classic blueberry pound cake, which boasts large, juicy blueberries and a zingy lemon flavor.
- It’s definitely a keeper!
- Lemon Cupcakes with Lemon Cream Cheese Frosting – Lemon Cupcakes with Lemon Cream Cheese Frosting Cupcakes made from scratch that are soft, fluffy, moist, and bursting with lemon flavor!
- Cupcakes that taste like they came from a bakery are made in a single dish and without the use of a mixer!
- The Finest Lemon Bars – These are hands down the best lemon bars I’ve ever tasted!
Lemon Blueberry Bundt Cake with Lemon Glaze – There are almost as many berries as there are cake in this lovely, fluffy cake!Lemon Cookies with a Soft and Chewy Texture — Packed with large, powerful lemon flavor for all you lemon fans!They’re soft and chewy, and they’re not at all cakelike!
A lemon buttermilk cake with a lemon glaze that is quick and easy to make and has a strong lemon taste.If you enjoy puckering up, this is the perfect product for you.It’s soft, fluffy, and foolproof.
- Softbatch Glazed Lemon Cream Cheese Cookies – A burst of citrus flavor packed inside a cookie that is very soft because to the addition of cream cheese.
- The ideal combination of tangy and sweet!
- Those who enjoy lemon will go crazy for these simple biscuits!
- Yummy baked lemon donuts with a lemon glaze that taste much like the Starbucks lemon loaf (or small muffins) but in donut shape!
- This recipe is simple, requires no mixer, and has a tart-yet-sweet lemon glaze that is really delicious!
Lemon enthusiasts will go crazy over them!We are a participant in the Amazon Services LLC Associates Network, an affiliate advertising program designed to offer a mechanism for sites to make advertising revenue by promoting and referring to amazon.com.Amazon Services LLC Associates Program is open to all websites.
Grandma’s Healthy Bran Muffins
- Greetings and welcome to AKMuffinWeek!
- For those who are unfamiliar with my work, I’ve been posting healthy muffin recipes on the internet since 2011.
- You can refer to me as a muffin junkie, the muffin queen, or simply as the muffin woman.
- There is no such thing as an excessive number of muffins, regardless of their name.
- Muffins are not just my speciality, but they are also my Grandma Gloria’s favorite item to bake, which is a coincidence.
- Until my Grandfather died away a few years ago, my grandmother used to regularly prepare batches of muffins for him to enjoy as a snack.
- They were as close as two peas in a pod were.
- Our grandfather is still missed, but we commemorate him via small gestures and by preserving his legacy for future generations.
Despite the fact that banana nut muffins were my Grandfather’s ultimate favorite muffin, he also adored my Grandma’s famed nutritious bran muffins.The recipe was ultimately provided to me by her after I inquired about it some months ago.They’re tall, robust, and bursting with flavor, making them the ideal muffin for spreading with whatever topping you like.
Honey and butter were favorites of Grandpa’s, but peanut butter and jam are two of my favorites.For those of you who are unfamiliar with the infamous Gloria, she is my amazing, feisty, and sassy grandma who lives in my hometown.Because she is Puerto Rican, most of the food she prepares is influenced by Spanish cuisine.
- I remember when she was a little child, my Nana (Great Grandmother) taught her how to make everything from scratch in the kitchen.
- Since then, it’s been one of her favorite pastimes to participate in.
- The only thing my Grandma does when she’s not preparing handmade pozole, empanadas, and arroz con pollo is bake giant muffins that are the size of my face.
- Seriously, give her a half hour and she’ll whip up a great meal, but give her a couple of hours and you’ll be sitting down to a culinary masterpiece.
- Putting the utmost care and attention into her meals, she has an incredible ability to create meals that are both delicious and nourishing.
She puts her heart and soul into her stews, and she sprinkles her life’s flavor into her spanish rice.Cooking is a form of expression for her, and she puts her heart and soul into everything she creates.These muffins are produced with really healthful components, so let’s talk about some of the ones I’d like to point out in particular: Whole wheat pastry flour is used in this recipe.Bob’s Red Mill makes my favorite sort of flour.You may also use white whole wheat flour, which would provide equally good results.
Wheat bran has a significant amount of fiber, but I’m confident that you could substitute oat bran if that’s what you have on hand instead.Wheat bran is available for purchase here, as it might be difficult to come by in some areas.Applesauce: Adding applesauce to the muffins will assist to moisten them.
I believe that utilizing mashed banana would also be effective.After I started consuming blackstrap molasses a few years ago, I had no idea how nutrient-dense the substance actually was.In fact, it is the healthiest kind of molasses available, including the highest concentration of vitamins and minerals.Furthermore, the blackstrap molasses imparts such a great flavor to these muffins that they nearly have the flavor of gingerbread muffins in appearance.What’s more, did you know that one tablespoon of molasses contains over 20% of your daily iron requirements, as well as a significant quantity of potassium and magnesium?
I’m now completely captivated with it.Virgin coconut oil: I enjoy using virgin coconut oil in recipes since it adds flavor and helps to make them dairy-free.However, you may also use melted butter or vegan butter in place of the regular butter.
MORE NUTRITION ON THESE HEALTHY BRAN MUFFINS: They provide 5g of fiber, nearly 5g of protein and 10% of your daily iron needs! Add a little nut butter on top for a super healthy filling snack.
I hope you like these muffins and that you will bake them for someone special in your life. They won’t be around for long! In the event that you prepare this dish, please rate it and leave a remark in the section below. You may also send a photo to Instagram with the hashtag #ambitiouskitchen to share your creation. Looking forward to seeing what you make – xo!
More healthy muffin recipes to try:
Banana Chocolate Chip Muffins with a Skinny Banana Lemon Poppyseed Muffins with a Slight Squeeze of Lemon Blueberry Glaze is a delicious dessert. Banana Oatmeal Muffins with Chocolate Chips and Power Flax Healthy Blueberry Zucchini Muffins for Breakfast: Good Morning! Muffins with a Chunky Monkey Zucchini and Banana Filling
Grandma’s Healthy Bran Muffins
- My grandmother’s bran muffins were the inspiration for these delicious and nutritious treats. Made with whole grains, blackstrap molasses, and applesauce, these muffins are a healthy and convenient breakfast or snack option that can be stored in the freezer for later use. Dry Ingredients
- 1 cup wheat bran
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon nutmeg
- Wet ingredients: 14 cup brown sugar (or sub coconut sugar)
- 14 cup blackstrap molasses
- 13 cup unsweetened applesauce
- 2 eggs
- 34 cup unsweetened vanilla almond milk (or milk of choice)
- 1 tablespoon apple cider vinegar
- 13 cup melted and cooled coconut oil (or melted butter or vegan butter)
- 1 tablespoon apple cider vinegar
- 1 tablespoon apple cider vinegar
- Optional extras that you can include if you want to:
- Twelve-cup raisins
- thirty-four-cup fresh or frozen blueberries
- twelve-cup chopped walnuts
- Preheat the oven to 400 degrees Fahrenheit. Only 10 muffin liners to be used in a 12-cup muffin tray, and they should be sprayed with nonstick cooking spray on the interior – DO NOT SKIP THIS.
- In a large mixing bowl, combine the brown sugar, molasses, applesauce, eggs, almond milk, and apple cider vinegar until everything is completely blended, smooth, and creamy.
- Dry ingredients (wheat bran, whole wheat pastry flour, baking powder and soda, salt and cinnamon): In a separate large mixing bowl, whisk together the dry ingredients. Mix the dry ingredients into the wet components with a spatula until they are just barely mixed. Stir in the melted and cooled coconut oil, mixing just until it is well incorporated.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few crumbs attached, depending on your preference. Bake for 15 minutes, then remove from oven and place on a wire rack to cool completely. Ideally, muffins should be served warm with a pat of butter on top.
- HOW TO MAKE IT VEGAN: Use two flax eggs in place of ordinary eggs to make it vegan (2 tablespoons flaxseed meal mixed with 6 tablespoons cold water).
- IN ORDER TO MAKE THESE MUFFINS GLUTEN-FREE: I have not attempted to make these muffins gluten-free.
- It sort of negates the purpose of having a bran muffin.
- However, if you are seeking for a flour substitute, I believe you may use all-purpose flour or chickpea flour in place of the whole wheat pastry flour.
- Nutrition Approximately 10 muffins per recipe.
1 muffin serves as a serving size.Calories: 211 calories per serving 8.7 grams of fat 6.5 g of saturated fat 28.7 grams of carbohydrates 5 g of dietary fiber 8.7 grams of sugar 4.4 g of protein
Breads-Rolls – Division of University Housing
The essential information is as follows: The Division of University Housing makes Lemon Poppyseed Muffin Breads and Rolls. 4 1/4 oz 455.0 Calories per ounce 56.0 g 23.0 g 5.0 g 1.1 g 74.0 mg 0 g 382.0 mg 0 g 0 g 56.0 g 23.0 g 5.0 g 1.1 g 74.0 mg 0 g 0 g 56.0 g 23.0 g 5.0 g 1.1 g 56.0 g 23.0 g 5.0 g 1.1 g 56.0 g 23.0 g 5.0 g 1.1 If you have an issue with this meal, please let us know.
|For a Serving Size of (g)|
|How many calories are in Lemon Poppyseed Muffin? Amount of calories in Lemon Poppyseed Muffin: Calories||Calories from Fat(%)|
|% Daily Value *|
|How much fat is in Lemon Poppyseed Muffin? Amount of fat in Lemon Poppyseed Muffin: Total Fat|
|How much cholesterol is in Lemon Poppyseed Muffin? Amount of cholesterol in Lemon Poppyseed Muffin: Cholesterol|
|How much sodium is in Lemon Poppyseed Muffin? Amount of sodium in Lemon Poppyseed Muffin: Sodium|
|How many carbs are in Lemon Poppyseed Muffin? Amount of carbs in Lemon Poppyseed Muffin: Carbohydrates|
|How many net carbs are in Lemon Poppyseed Muffin? Amount of net carbs in Lemon Poppyseed Muffin: Net carbs|
|How much fiber is in Lemon Poppyseed Muffin? Amount of fiber in Lemon Poppyseed Muffin: Fiber|
|How much glucose is in Lemon Poppyseed Muffin? Amount of glucose in Lemon Poppyseed Muffin: Glucose|
|How much protein is in Lemon Poppyseed Muffin? Amount of protein in Lemon Poppyseed Muffin: Protein|
|Vitamins and minerals|
|How much Vitamin A is in Lemon Poppyseed Muffin? Amount of Vitamin A in Lemon Poppyseed Muffin: Vitamin A|
|How much Vitamin C is in Lemon Poppyseed Muffin? Amount of Vitamin C in Lemon Poppyseed Muffin: Vitamin C|
|How much Calcium is in Lemon Poppyseed Muffin? Amount of Calcium in Lemon Poppyseed Muffin: Calcium|
|How much Iron is in Lemon Poppyseed Muffin? Amount of Iron in Lemon Poppyseed Muffin: Iron|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.|
If you have an issue with this meal, please let us know. Please keep in mind that any things purchased after clicking our Amazon buttons will result in a small referral bonus for us. If you do choose to click on these, thank you very much! Zen orange will help you stay cool. It’s impossible for me to skip arm day – Buff broccoli
Calories in Costco Poppyseed Muffin and Nutrition Facts
|Food database and calorie counter||Source: Member|
|Serving Size||1 muffin (162.4 g)|
- Amount Per Serving Calories 672 percent Daily Values* Amount Per Serving Calories The total fat content is 38.10g, with 49 percent of it being saturated fat.
- The trans fat content is 35% and the cholesterol content is 130 mg.
- Sodium is 652 milligrams (43 percent).
- 28 percent of the population dietary fiber 2.0g 7 percent sugars Total Carbohydrate 75.20g 27 percent Dietary Fiber 2.0g 7 percent Sugars 42.10g Protein 10.00g Carbohydrate Calcium, iron, and potassium are all essential nutrients.
- The percent Daily Value (DV) of a nutrient in a portion of food indicates how much that nutrient contributes to a person’s daily diet.
For general nutrition guidance, 2,000 calories per day is recommended.Is the information on this page incorrect or incomplete?To make changes, click here.The most recent edit was made on February 15, 2012, at 4:35 PM.
- FatSecret Platform API is the source of this information.
|34%||of RDI* (672 calories)|
|Calorie Breakdown: Carbohydrate (44%)Fat (50%)Protein (6%)|
The following calculations were made using an RDI of 2000 calories: What is my Recommended Daily Intake (RDI) for this supplement?
|Calories 672||Fat 38.1g||Carbs 75.2g||Protein 10g|
|There are 672 calories in 1 muffin (162.4 g) of Costco Poppyseed Muffin.|
|Calorie breakdown: 50% fat, 44% carbs, 6% protein.|
Related Muffins from Costco:
|Pumpkin Streusel Muffin|
|Double Chocolate Muffin|
|Almond Poppyseed Muffin|
|Banana Nut Muffin|
|find more costco muffins products|
More Products from Costco:
|Pure Vanilla Extract|
|Sweet Kale Salad|
|Chicken Street Taco|
|Peanut Butter Pretzels|
|view all costco products|
Other Types of Muffins:
|Fruit and/or Nuts Muffin|
|Blueberry Muffins (with Low Fat 2% Milk)|
|Chocolate Chip Muffin|
|view more muffins nutritional info|
Add this item to my food diary
Other Recently Popular Foods:
|HEB Blueberry Muffin|
|Veggies Made Great Cinnamon Roll Muffins|
|Real Appeal Cranberry Orange Muffins|
|Real Appeal Flourless Banana Chocolate Chip Mini Muffins|
|Real Appeal Keto Lemon Blueberry Muffins|
|Real Appeal Keto Pumpkin Muffins with Cream Cheese|
|Real Appeal Apple Cider Mini Muffins|
|Chick-fil-A English Muffin|
|Krusteaz Pumpkin Spice Muffin Mix|
|Member’s Mark Cinnamon Crunch Muffin|
- You should keep in mind that some meals may not be suited for all persons, and you should consult with your doctor before commencing any weight reduction program or diet plan.
- Although FatSecret provides the material on this site in good faith and with the belief that it is true, FatSecret makes no claims or guarantees as to its completeness or accuracy, and you should use any information, including nutritional values, at your own risk.
- Each and every trademark, copyright, and other type of intellectual property is owned by a specific individual or organization.
Gluten Free – Sweet Tomatoes
The essential information is as follows: Lemon Muffins with Sweet Tomatoes – Gluten-Free Recipe 1 serving has 180 calories. 30 mg 25 g 7 g 2 g 0 g 0 g 30 mg 0 g 0 g 0 g 0 g 0 g 0 g 0 g 0 g 0 g If you have an issue with this meal, please let us know.
|For a Serving Size of (g)|
|How many calories are in Lemon Muffin? Amount of calories in Lemon Muffin: Calories||Calories from Fat(%)|
|% Daily Value *|
|How much fat is in Lemon Muffin? Amount of fat in Lemon Muffin: Total Fat|
|How much saturated fat is in Lemon Muffin? Amount of saturated fat in Lemon Muffin: Saturated fat|
|How much cholesterol is in Lemon Muffin? Amount of cholesterol in Lemon Muffin: Cholesterol|
|How much sodium is in Lemon Muffin? Amount of sodium in Lemon Muffin: Sodium|
|How many carbs are in Lemon Muffin? Amount of carbs in Lemon Muffin: Carbohydrates|
|How many net carbs are in Lemon Muffin? Amount of net carbs in Lemon Muffin: Net carbs|
|How much fiber is in Lemon Muffin? Amount of fiber in Lemon Muffin: Fiber|
|How much glucose is in Lemon Muffin? Amount of glucose in Lemon Muffin: Glucose|
|How much protein is in Lemon Muffin? Amount of protein in Lemon Muffin: