Fluffy Bakery-Style Lemon Poppy Seed Muffins: Zesty, Moist, and Easy

Indulge in the ultimate homemade treat: Fluffy Bakery-Style Lemon Poppy Seed Muffins! Bursting with fresh citrus flavor, these delightful muffins boast a slightly crisp exterior and an irresistibly moist, tender interior. Crowned with a sweet, tangy lemon glaze, they promise a taste experience reminiscent of your favorite local bakery. Best of all, this incredible recipe comes together in just 30 minutes, requiring no fancy mixer – just simple bowls and a spoon. Perfect for breakfast, brunch, or a delightful afternoon pick-me-up!

About These Zesty Lemon Poppy Seed Muffins

If you’re yearning for that quintessential bakery experience – the aroma, the sight of perfectly domed muffins, and the first bite of a melt-in-your-mouth treat – you’ve landed in the right spot. These homemade Lemon Poppy Seed Muffins are designed to bring that nostalgic comfort straight to your kitchen.

I still fondly recall my college days, escaping to a quiet bakery. It was my sanctuary, a place to savor a giant muffin and a warm coffee while tackling term papers. Those moments of peace, away from the hustle and bustle, were cherished. Life looks a bit different now, filled with the joyful (and sometimes chaotic, haha) exclamations of a toddler. But when I take a bite of one of these lemon poppy seed muffins, for a moment, the world quiets, and I’m transported back to that blissful calm.

Since frequent bakery visits aren’t always feasible, recreating that magic at home has become my delicious mission. This recipe delivers exactly that: the perfect lemon poppy seed muffins. They’re not just a baked good; they’re a little piece of comfort, easy to make and even easier to enjoy.

These muffins offer the ideal balance of bright, tart lemon and the delicate crunch of poppy seeds. With generously domed tops that achieve just the right crispness, your family and friends will be convinced you picked them up from a professional bakery. The secret? A quick, simple recipe that guarantees bakery-quality results every time.

The crowning glory is undoubtedly the sweet and tangy lemon glaze. This essential finishing touch elevates these bakery-style lemon poppy seed muffins, infusing them with an extra burst of citrus flavor and a beautiful, glossy sheen. It’s the perfect complement to the fluffy muffin beneath, making each bite truly extraordinary.

Why You Need to Make These Muffins

Still pondering whether to whip up a batch of these glorious fluffy lemon poppy seed muffins? Here are compelling reasons why this recipe should be next on your baking agenda:

1. Bright and Zesty Flavor Explosion: These muffins are a celebration of lemon! The vibrant combination of fresh lemon juice and fragrant lemon zest infuses every bite with a refreshing tanginess that truly awakens your palate. This bright, citrusy profile makes them an absolutely perfect companion for your morning coffee or a relaxing cup of tea, adding a cheerful note to your day.
2. Irresistible Texture Perfection: If you adore muffins with a light, airy, and incredibly moist crumb, you’re in for a treat. These muffins are exquisitely tender, practically melting in your mouth. The subtle, tiny crunch provided by the poppy seeds adds an delightful textural contrast, making each bite even more satisfying.
3. Versatile Any-Time Treat: While often considered a breakfast staple, these easy lemon poppy seed muffins transcend meal categories. They’re fantastic for a leisurely brunch, a comforting afternoon snack, or even a light, satisfying dessert. Their refreshing flavor makes them suitable for any occasion where a little something sweet and tangy is desired.
4. Remarkably Quick and Easy to Prepare: Forget the stand mixer and complicated steps! This recipe is designed for simplicity. All you’ll need are a couple of mixing bowls, a spoon or spatula, and a muffin tin. The batter comes together in mere minutes, making the entire baking process wonderfully hassle-free – perfect for busy mornings or spontaneous baking cravings.
5. Excellent for Meal Prep: Planning ahead just got a whole lot tastier! These muffins can be baked in advance and stored at room temperature for a few days, providing a convenient grab-and-go option for hectic mornings. For longer enjoyment, they freeze beautifully for up to three months, ensuring you always have a delicious homemade treat on hand.

With such a straightforward and rewarding recipe, these best lemon poppy seed muffins are accessible to everyone, whether you’re a seasoned baker or just embarking on your baking journey. You’ll achieve impressive, delicious results without any stress!

Key Ingredients for Perfect Lemon Poppy Seed Muffins

Creating truly exceptional lemon poppy seed muffins starts with quality ingredients. Here’s what you’ll need and why each component is vital:

• All-Purpose Flour: This is the foundation of our muffin structure, providing the perfect balance for a tender yet sturdy crumb. No special flours are needed here, keeping things simple.
• Leavening Agents (Baking Powder and Baking Soda): These powerhouse ingredients are responsible for the muffins’ incredible rise and fluffy texture. Baking powder creates lift, while baking soda reacts with the acidic Greek yogurt to ensure an even, soft crumb.
• Sugars (Granulated Sugar & Powdered Sugar): Granulated sugar sweetens the muffin batter, contributing to its moistness and a delicate golden crust. Powdered sugar (also known as confectioners’ sugar) is essential for creating that smooth, sweet, and perfectly drizzly lemon glaze that crowns our muffins.
• Poppy Seeds: These tiny, intriguing seeds are the signature element of these muffins. Harvested from poppy plants, they add a unique, subtle nutty flavor and a delightful textural pop. They are perfectly safe to eat in baked goods. If, however, you prefer a simpler lemon muffin, they can be easily omitted without compromising the core flavor and texture.
• Salt: A small amount of fine kosher salt is crucial for balancing the sweetness and enhancing all the other flavors in the muffins, particularly the bright lemon notes.
• Plain Greek Yogurt: This is a secret weapon for moist, tender muffins! Greek yogurt’s thickness and acidity contribute to a wonderfully soft crumb. It’s vital to use plain Greek yogurt, as regular plain yogurt is too thin and will alter the batter’s consistency and final texture. Sour cream can also be used as a substitute.
• Fresh Lemon (Juice and Zest): The star of the show! You’ll need both the juice and the finely grated zest from fresh lemons for both the muffin batter and the glaze. Fresh lemon provides an unparalleled bright, tangy, and aromatic flavor that store-bought juice simply can’t replicate. Aim for about one to two medium lemons to yield enough zest and juice. Since you’ll be zesting, purchasing fresh lemons is a must.
• Large Eggs: Eggs act as a binder, adding structure, richness, and helping to emulsify the batter for a consistent texture. Always use large eggs for consistent baking results.
• Pure Vanilla Extract: A touch of high-quality vanilla extract complements and deepens the lemon flavor, adding a warm, aromatic note. I highly recommend a Madagascar Bourbon Pure Vanilla Extract for the best taste.
• Unsalted Butter: Melted and slightly cooled unsalted butter provides essential moisture and richness, contributing to the muffins’ tender crumb and bakery-style appeal. Melting it ensures it fully incorporates into the batter for an even distribution of flavor and fat.

Essential Equipment for This Recipe

One of the beauties of these easy lemon poppy seed muffins is that they don’t require any specialized gadgets. Here’s the basic equipment you’ll need to get started:

• Mixing Bowls: You’ll need at least two – one large for dry ingredients and a medium one for wet ingredients. This separation ensures proper aeration and mixing.
• Measuring Cups and Spoons: Accuracy is key in baking, so a reliable set of measuring cups and spoons is essential for precise ingredient proportions.
• Spatula or Wooden Spoon: For gently stirring and folding the batter, preventing overmixing which can lead to tough muffins. A sturdy spatula or wooden spoon is perfect.
• 12-Cup Muffin Tin: The standard for baking these muffins. Using a good quality muffin tin ensures even baking and easy release.
• Parchment Paper Cupcake Liners: These are my preferred choice as they prevent sticking and make for easy cleanup. Alternatively, you can grease the muffin tin thoroughly with nonstick cooking spray.
• Small Bowl and Whisk: Specifically for whipping up that luscious lemon glaze. A small bowl makes mixing easier, and a whisk ensures a smooth, lump-free consistency.

How to Make Fluffy Lemon Poppy Seed Muffins

Get ready to bake the most delicious homemade lemon poppy seed muffins with this simple, step-by-step guide. Remember, precision in baking leads to perfection!

1. Prep the Dry Ingredients

In a large bowl, combine your all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Use a whisk to thoroughly blend these ingredients. This step ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for uniform rising and flavor in every muffin. Once well combined, set this bowl aside.

2. Combine the Wet Ingredients

In a separate medium bowl, whisk together the plain Greek yogurt, fresh lemon juice, grated lemon zest, large eggs, and pure vanilla extract. Continue whisking until the mixture is smooth and fully incorporated. The lemon zest should be finely grated to release maximum aromatic oils and flavor into the batter.

3. Mix the Batter Perfectly

Now, gently pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, fold them together until *just* combined. Add the melted and slightly cooled butter and continue to fold until it’s incorporated. The key here is not to overmix! A few streaks of flour are perfectly acceptable. Overmixing develops gluten, which can lead to dense, tough muffins rather than the desired light and fluffy texture. Stop mixing as soon as the ingredients are mostly blended.

4. Bake to Golden Perfection

Preheat your oven to 375˚F (190˚C) and ensure the oven rack is in the middle position. Line a 12-cup muffin tin with paper liners, or grease it thoroughly with nonstick cooking spray. Evenly scoop the thick muffin batter into each of the 12 cups. Bake for 20 to 25 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean. This indicates they are fully cooked and moist inside.

5. Whip Up the Zesty Lemon Glaze

While your muffins are cooling, prepare the vibrant lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until you achieve a smooth, pourable consistency. Allow the muffins to cool completely to room temperature before drizzling with the glaze. This step is crucial to prevent the glaze from melting and absorbing into the muffins, ensuring a beautiful, glossy finish. If desired, sprinkle a little extra lemon zest and poppy seeds on top for an added touch of freshness and visual appeal.

Expert Tips and Tricks for Lemon Poppy Seed Muffins

Achieve bakery-quality results every time with these expert tips for your fluffy lemon poppy seed muffins:

• Use the Right Yogurt: For optimal moisture and texture, it’s essential to use plain Greek yogurt. Its thicker consistency and higher fat content are key to a rich, tender crumb. Avoid using regular plain yogurt, which is much thinner and will make your batter too runny, leading to dense or flat muffins.
• Embrace Fresh Lemons: The difference fresh lemons make is truly unparalleled. Freshly squeezed lemon juice provides a bright, tangy zing, while fresh lemon zest contains aromatic oils that infuse the muffins with intense, natural lemon flavor. Avoid bottled lemon juice if possible, as it lacks the complexity and vibrancy of fresh. To get the most zest, use a microplane before juicing the lemon.
• Cool Muffins Before Glazing: Patience is a virtue, especially when glazing! Ensure your muffins are completely cooled to room temperature before applying the lemon glaze. If glazed while warm, the heat will cause the powdered sugar to melt, resulting in a thin, absorbed glaze rather than a beautifully set, glossy topping.
• Do Not Overmix the Batter: This is perhaps the most important tip for tender muffins. Overmixing develops the gluten in the flour, leading to a tough, chewy texture. Mix the wet and dry ingredients only until they are just combined, and a few streaks of flour remain. The batter should look slightly lumpy – that’s perfectly normal for fluffy muffins!
• Achieve Those Bakery-Style Domed Tops: For taller, more impressive muffin tops, try filling your muffin liners about two-thirds full, then briefly chilling the muffin batter in the fridge for about 30 minutes before baking. The cold batter, combined with a slightly higher initial oven temperature (as used in this recipe), helps the muffins rise quickly before setting, creating those desirable high crowns.
• Properly Fill Muffin Liners: For consistent sizing and baking, use an ice cream scoop or a large spoon to evenly divide the batter among the 12 muffin cups. This helps ensure each muffin bakes at a similar rate and achieves a uniform appearance.
• Check for Doneness Accurately: While baking times are a guide, ovens can vary. Always rely on visual cues and the toothpick test. Muffins are done when the tops are lightly golden brown, especially around the edges, and a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached, but no wet batter.

More tasty lemon recipes to enjoy: Lemon Sugar Buns | Lemon Lavender Shortbread Cookies | Blueberry Lemon Streusel Coffee Cake

Frequently Asked Questions (FAQ)

How long do lemon poppy seed muffins last?

When stored properly in an airtight container at room temperature, your homemade lemon poppy seed muffins will stay fresh and delicious for up to 3 days. For best results, ensure they are completely cooled before storing to prevent moisture build-up, which can make them soggy.

Can I make these muffins gluten-free?

Yes, you can absolutely adapt this recipe to be gluten-free! To do so, substitute the all-purpose flour with a 1:1 ratio gluten-free all-purpose flour blend. Make sure the blend specifically states it can be used as a direct substitute for regular flour. I do not recommend using single-ingredient flours like almond flour or coconut flour as a substitute, as they have different absorption properties and will significantly alter the texture of the muffins.

Can I make these without poppy seeds?

Certainly! If poppy seeds aren’t your preference or you don’t have them on hand, you can omit them entirely from this recipe. The muffins will still retain their fantastic lemon flavor and moist, fluffy texture, simply without the characteristic crunch of the seeds. They’ll be just as delicious as classic lemon muffins!

How do I avoid overmixing the batter?

Overmixing is the arch-nemesis of fluffy muffins, as it develops gluten, leading to a dense, rubbery texture. To prevent this, follow these tips: always mix your dry ingredients thoroughly first, and your wet ingredients separately. When combining them, mix *just* until the dry streaks of flour disappear. It’s okay if the batter looks a bit lumpy and still has a few visible flour streaks. Stop stirring immediately when it mostly comes together, even if it’s not perfectly smooth. A light hand will yield a light muffin!

How can I enhance the lemon flavor?

If you’re a true lemon enthusiast and crave an extra burst of citrus, there are a few ways to boost the flavor. You can add 1/4 to 1/2 teaspoon of lemon extract along with the vanilla extract in the wet ingredients. Another trick is to rub the lemon zest into the granulated sugar with your fingertips before adding it to the dry ingredients; this releases the oils from the zest, infusing the sugar with more lemon aroma and taste.

Can you freeze lemon poppy seed muffins?

Yes, these lemon poppy seed muffins freeze beautifully! For best results, I recommend freezing them *before* applying the glaze, as the glaze can stick to plastic wrap during storage and thawing. To freeze, individually wrap each cooled muffin tightly in a layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Store the wrapped muffins in a large freezer-safe bag or container for up to 3 months. For thawing, simply place them on the countertop overnight, or warm them directly from frozen in the oven or microwave.

Should the muffin batter be thick or pourable?

The batter for these fluffy lemon poppy seed muffins will be quite thick, almost like a scoopable dough rather than a pourable liquid. This is due to the Greek yogurt and the ratio of dry to wet ingredients, which is ideal for creating those moist, tender muffins with domed tops. Don’t worry if you can’t pour it; simply use a cookie dough scoop or a spoon to divide it evenly into your muffin tin.

My muffins didn’t brown as much as expected!

Don’t fret if your lemon poppy seed muffins don’t develop a deep golden-brown top. These muffins are designed to have a light, delicate crust, with only the edges turning a subtle golden hue. The key indicator of doneness is not extreme browning but rather a set center. Insert a toothpick into the middle of a muffin; if it comes out clean (or with just a few moist crumbs), they are done. If it comes out wet, they simply need a few more minutes in the oven, regardless of the top color.

Can I use sour cream instead of Greek yogurt?

Yes, absolutely! Sour cream is an excellent 1:1 substitute for Greek yogurt in this muffin recipe. Both ingredients provide the necessary fat and acidity to create a moist, tender crumb and contribute to the muffins’ structure. The important thing is to use a thick, full-fat dairy product like Greek yogurt or sour cream, not a thin, plain yogurt, to ensure the batter has the correct consistency.

Do these muffins get really tall?

These muffins are designed to be beautifully domed and fluffy, embodying that appealing bakery-style aesthetic. While they are substantial and rise nicely, they aren’t necessarily “super tall” like some oversized bakery muffins. If you desire exceptionally tall muffin tops, a simple trick is to chill the prepared muffin batter for about 1 hour before baking. Chilling the batter slows down the initial reaction of the leavening agents, allowing them to produce more gas once they hit the hot oven, which results in a more dramatic rise. After chilling, simply scoop the batter as instructed and bake as directed.

Need more inspiration for breakfast? Check out my breakfast recipes page!

What to Serve with Lemon Poppy Seed Muffins

These zesty lemon poppy seed muffins are so perfect on their own that they truly don’t need much accompaniment. Their ideal texture and vibrant flavor make them a complete treat. If you’re looking to elevate the experience, a dollop of creamy whipped butter could be lovely, but honestly, they shine beautifully without it. For the ultimate lemon lover, consider serving them alongside a small dish of homemade lemon curd for an extra citrusy punch!

For a simple, satisfying start to your day, pair these muffins with your favorite cup of freshly brewed coffee or a soothing mug of hot tea. They make for an effortless breakfast-on-the-go or a relaxing morning ritual.

Planning a more elaborate breakfast or brunch spread? These sweet, bakery-style muffins complement savory dishes wonderfully. Here are some ideas to create a balanced and delicious meal:

• Cheesy Ham Egg in a Hole: A savory, hearty option ready in just 30 minutes, featuring a deliciously runny egg and gooey cheese.
• Smoked Salmon Cream Cheese Bagels: A sophisticated and satisfying twist on the classic lox and bagel, perfect for brunch.
• Creamy and Savory Turkish Eggs: A simple yet elegant meal featuring perfectly poached eggs nestled in a creamy yogurt base, offering a delightful savory contrast.

How to Store and Freeze Lemon Poppy Seed Muffins

Ensuring your fresh lemon poppy seed muffins remain delicious requires proper storage. Here’s how to keep them at their best:

Storing at Room Temperature:

• Allow the muffins to cool completely to room temperature before glazing.
• Once glazed, place them in an airtight container. This is crucial to prevent them from drying out.
• Store the container at room temperature for up to 3 days. Avoid refrigerating muffins, as it can make them dry out faster.

Reheating:

• If you prefer your muffins warm, you can gently reheat them.
• In the microwave: Heat for about 10-15 seconds per muffin until warmed through.
• In the oven: Preheat your oven to 350˚F (175˚C) and warm the muffins for about 5 minutes.

Freezing for Long-Term Storage:

• First, ensure the muffins are completely cooled.
• For best results, I recommend freezing them *without* the glaze. If you freeze them with the glaze, it may stick to the plastic wrap when unwrapping. You can always apply fresh glaze after thawing.
• To prevent freezer burn and maintain freshness, wrap each muffin tightly in a layer of plastic wrap, followed by a layer of aluminum foil. This double layer is key!
• Place the individually wrapped muffins into a large freezer-safe bag or container. Label the bag with the contents and the date for easy tracking. This is much more efficient than labeling each muffin individually.
• Muffins can be stored in the freezer for up to 3 months.

Thawing Frozen Muffins:

• To thaw: Simply remove the desired number of muffins from the freezer and place them on the countertop overnight. They will be ready to enjoy at room temperature in the morning.
• For quick thawing and warming from frozen: You can heat them in the oven at 350˚F (175˚C) for 10-15 minutes, or in the microwave for approximately 30-45 seconds per muffin (adjust time based on your microwave’s power).

More Delicious Muffin Recipes to Try

If you’ve fallen in love with these lemon poppy seed muffins, you’ll surely enjoy these other incredibly moist and flavorful muffin recipes:

• For a decadent twist, these red velvet muffins are a must-try. Their rich flavor and tender texture make them an indulgent treat any time of day.
• Embrace the flavors of the holiday season with these fresh cranberry muffins. The tart pops of cranberry in every bite are absolutely delightful.
• Looking for a healthier option perfect for meal prep? Our healthy honey blackberry oatmeal muffins are packed with goodness and can be made with fresh or frozen berries.
• Satisfy your sweet tooth with these amazing banana nutella muffins, conveniently made in just one bowl and featuring a delicious Nutella center.
• Transform your favorite quick bread into a portable breakfast with these moist and fluffy banana bread muffins. Or, for a bite-sized treat, whip up a batch of banana mini muffins.

Finally, if you bake this lemon poppy seed muffins recipe, please be sure to give it a rating and/or leave a comment below! I genuinely love hearing about your baking successes and take the time to respond to every single comment. Feel free to drop any questions you have, too!

Oh, and don’t forget to tag me on Instagram if you share your creations! Seeing these recipes come to life in your homes is truly my favorite thing, and it means the world to me.

Join Our Baking Community!

Become a part of our growing baking community! Receive exclusive recipes, invaluable baking tips and tricks, seasonal cooking advice, and much more – delivered straight to your inbox. Join us on Substack for a delightful dose of culinary inspiration!

Sign Up Here!

Lemon Poppy Seed Muffins Recipe

Fluffy and moist, these lemon poppy seed muffins are the perfect bakery-style treat for breakfast or an afternoon snack, topped with a zesty lemon glaze.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 12 muffins

No ratings yet

Print

Pin

cook modeprevent your screen from going dark

Equipment

• Measuring Spoons
• Measuring Cups
• Wooden Spoon & Scraper
• French Wire Whisk
• Stainless Steel Mixing Bowls
• Muffin Pan
• 3-Tier Cooling Rack

Ingredients

Muffins

• 3 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 Tbsp poppy seeds
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups plain greek yogurt
• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp grated lemon zest
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• 8 Tbsp unsalted butter melted and cooled

Glaze

• 1/2 cup powdered sugar
• 2 Tbsp lemon juice
• Garnish: lemon zest and poppy seeds optional

Instructions

• Preheat the oven to 375˚F (190˚C). Position an oven rack in the middle. Line a 12-cup muffin tin with paper liners. As an alternative, you can grease the pan thoroughly with nonstick cooking spray.
• In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
• In a separate medium bowl, whisk together the Greek yogurt, fresh lemon juice, grated lemon zest, eggs, and vanilla extract until the mixture is smooth. Pour this wet mixture into the dry ingredients, stirring gently until just combined.
• Pour in the melted and cooled butter. Stir just until combined. It’s perfectly fine if a few streaks of flour remain; avoid overmixing the batter to ensure light and fluffy muffins.
• Evenly scoop the muffin batter into the prepared muffin tin, dividing it between all 12 cups.
• Bake for 20 to 25 minutes, or until the edges turn a light golden brown and the centers are set. A toothpick inserted into the middle should come out clean.
• Allow the muffins to cool completely on a wire rack while you prepare the glaze. To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle this glaze over the cooled muffins.
• Store the finished muffins in an airtight container at room temperature for up to 3 days. For longer storage, they can also be frozen for up to 3 months, following the detailed freezing instructions in the notes section.

Video

Notes

*Store. Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. Make sure to cool the muffins completely before glazing and storing in an airtight container.

Reheat. If you like to warm your muffins, you can do so in the microwave for about 10-15 seconds per muffin. You can also reheat them in the oven at 350˚F (175˚C) for about 5 minutes.

Freeze. Cool the muffins completely. I recommend freezing them without the glaze, as the glaze may stick to the plastic wrap when you unwrap them. Wrap each muffin tightly in a layer of plastic wrap, then a layer of aluminum foil to prevent freezer burn. Store in freezer-safe bags or containers. Muffins can be stored in the freezer for up to 3 months.

Thaw. Place muffin(s) on the countertop overnight to thaw. Enjoy them at room temperature or warm them up. You can also heat them up directly from frozen in the oven at 350˚F (175˚C) for 10 to 15 minutes, or in the microwave for 30-45 seconds per muffin.

Nutrition

Calories: 318kcal | Carbohydrates: 52g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 222mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg

Calories: 318kcal

Cuisine: American

Category: Breakfast