Lemon Poppy Seed Muffins
Easy and healthy lemon poppy seed muffins!
Made with fresh lemon juice and yogurt, these lemon poppy seed muffins are light, fluffy and bursting with zesty lemon flavour. With an optional lemon glaze, these lemon muffins can easily be enjoyed as a simple breakfast or sweet treat and are a healthy option the whole family will enjoy.
How to Make Healthy Lemon Poppy Seed Muffins
While traditional lemon muffins are made without yogurt, I opted to add yogurt to this recipe in an effort to add a small boost of protein and a bit of moisture at the same time. Here’s what you’ll need to make them:
- Flour: All-purpose flour will give you the best results. If you want to make them gluten-free, it’s best to use 1-to-1 gluten-free flour, however, I wouldn’t recommend using almond or coconut flour in this recipe.
- Lemon: Be sure to use fresh lemon juice and lemon zest, lemon concentrate won’t provide the same lemon flavour.
- Yogurt: It’s best to use plain yogurt for these lemon poppy seed muffins because Greek is a little too thick. If you must use Greek yogurt you’ll need to add a bit of extra milk to loosen the batter and, while I used unsweetened in my recipe, you could certainly use vanilla yogurt for an extra punch of flavour.
- Eggs: This recipe calls for 2 whole eggs, if you want to make the muffins egg-free, you can replace the eggs with a ‘flax egg’ or ‘chia egg’ instead.
- Butter: A little bit of butter paired with the yogurt gives these muffins the perfect level of moisture.
- Sugar: While you could use honey or a sugar alternative, I find white sugar works the best in these muffins and the nutrition differences between sweeteners are in fact minimal, so don’t worry about that.
- Poppy Seeds: While these are technically optional, you can’t make lemon poppy seed muffins without poppy seeds!
Plus, for an extra touch of sweetness, you can add a simple glaze to these lemon muffins. If you’re trying to keep them on the healthier or lower-sugar side, you can omit the glaze completely as the muffins are incredibly tasty with or without it.
Lemon Poppy Seed Muffin with Yogurt
This recipe makes 12 large muffins or 24 mini muffins depending on what size you want them to be. If desired, you could also add some fresh or frozen blueberries to make them extra seasonal and add a bit of fibre at the same time. Once baked, these lemon poppy seed muffins store well in an airtight container or bag in the pantry or fridge for up to 5 days or in the freezer for up to 3 months. If frozen, simply allow them to thaw at room temperature before eating or heat them in the microwave for about 30-45 seconds until warm and fluffy.
More Healthy Muffin Recipes:
Made with fresh lemon juice and yogurt, these lemon poppy seed muffins are a healthy recipe that can be enjoyed as a snack or breakfast. Feel free to add the lemon glaze for a touch of extra sweetness and zesty lemon flavour.
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup sugar
- 1/2 cup butter, melted
- 1 cup plain yogurt*
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice, about 1 lemon
- 2 tablespoons lemon zest, about 2 lemons
Lemon Glaze (optional):
- 1/4 cup icing sugar
- 1 tablespoon lemon juice
- Preheat the oven to 425°F and line a muffin pan with baking cups or lightly grease with butter.
- In a large mixing bowl, add flour, baking powder, baking soda, salt, and poppy seeds and mix until well combined.
- In a medium mixing bowl, add the sugar and melted butter and mix until well incorporated. Add eggs, yogurt, vanilla extract, lemon juice, lemon zest, and whisk until well combined.
- Transfer the wet ingredients to the dry ingredients and fold them together with a rubber spatula or wooden spoon until completely combined. Don’t overmix the batter or it will create a dense muffin.
- Once set, divide the batter evenly across the muffin liners, the mixture should make 12 muffins.
- Transfer the muffin tin to the oven and bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 12-14 minutes until the sides are just golden.
- Once baked, remove the muffin pan from the oven and allow the muffins to cool for 10 minutes before removing them from the pan.
- Optional: Once the muffins have cooled completely, in a small bowl, add powdered sugar and add lemon juice in small batches, whisking constantly, until a smooth consistency is reached. To thin the glaze, add a bit more lemon juice. To thicken the glaze, add a bit more sugar. Once the glaze is ready, drizzle on top of the cooled muffins and then allow to set completely.
- The muffins can be stored in an airtight container for up to 5 days or in the freezer for up to 3 months.
- Serving Size: 1 muffin
- Calories: 243 calories
- Sugar: 18 grams
- Fat: 10 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 4 grams
Keywords: healthy lemon poppy seed muffins