Healthy Lemon Poppyseed Muffins
These Healthy Lemon Poppyseed Muffins are light, fluffy, and bursting with lemon flavour! With a soft center and a crispy top, these sweet and tangy muffins are perfect for breakfast!
Can we just take a minute to appreciate how amazing this duo of lemon and poppy seed is? I don’t know about you but I’m a BIG FAN.
Especially when it comes to baked goods, my eyes light up whenever I hear the words…”lemon poppy seed.” Heck, I’ve made Lemon Poppyseed Bliss Balls and Lemon Poppyseed Spelt Pancakes, so naturally I decided it would be the right move to stock my kitchen full of the best lemon poppyseed muffins.
These muffins are crispy on top, soft and fluffy in the middle, slightly tangy from the greek yogurt and slightly tart and sweet all at the same time. Like
The best lemon poppy seed muffins
So what makes for the best lemon poppy seed muffins?
First off, I think a good muffin recipe should always be easy to make. Which mean you won’t need any mixers or fancy kitchen gadgets to make these. (Ok, you will need a muffin pan though.)
I love these muffins because they’re filled with fresh, light healthy ingredients. Which makes them perfect for breakfast, a snack or a dessert.
Let’s take a closer look at what we’ve got going on in these muffins, shall we?
- Greek yogurt for some added protein
- Spelt flour for healthy whole grains (though you can easily substitute gluten-free flour or regular flour)
- Organic cane sugar (not too much, but just the right amount to make them sweet)
- PLENTY of lemon and poppy seeds!
How to make lemon poppy seed muffins
Everyone
Here’s what you’re gonna do: mix together the dry ingredients in one bowl, and the wet ingredients in another bowl. Then, mix both of those together, and spoon the batter in your muffin pan.
A few notes on the recipe
These healthy lemon poppy seed muffins are very versatile when it comes to ingredients. If you’d like to make them gluten-free, simply use a 1-1 gluten-free flour blend.
If you’d like to make them dairy-free, use a plant-based yogurt (I like coconut yogurt) and coconut oil in place of the butter.
I haven’t tested out a vegan version of this recipe so I can’t say how they would turn out if you used a flax egg in place of the egg, but I imagine that they would turn out well! If you would prefer to make this recipe into a loaf, you can use an 8×4 inch loaf pan and adjust the baking time to bake for 45-60 minutes.
More muffin recipes to try
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Healthy Lemon Poppyseed Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 mins
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: American
Description
These bakery-style lemon poppy seed muffins are seriously just the BEST. Soft and fluffy, sweet and tangy, they’re the perfect breakfast treat!
Ingredients
- 1 3/4 cup Spelt flour (can sub regular flour, 1–1 gluten-free flour, or half whole-wheat & half regular)
- 1/2 cup organic cane sugar
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp lemon zest
- 2 tbsp poppy seeds
- Â 1 cup greek yogurt (can sub dairy-free yogurt)
- 1/3 cup freshly squeezed lemon juice
- 1 egg
- 1/3 cup butter or coconut oil, melted and cooled.
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees F and line a muffin pan.
- Mix all the dry ingredients together in a bowl. Mix all the wet ingredients together in a separate bowl.
- Pour the dry ingredients into the wet and mix until combined.
- Spoon the batter into the muffin pan filling 3/4 of the way full.
- Bake for 17-20 minutes or until a toothpick comes out clean.
Notes
Some brands of yogurts may be thicker than others. If yours is very thick, add 2-3 tbsp of milk or water to your batter if it having trouble incorporating.
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 9g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
Keywords: how to make lemon poppy seed muffins, healthy lemon poppy seed muffins
If you tried these Healthy Lemon Poppyseed Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Is it a total of 1 3/4 cup flour? Confused be the 1-1? Thanks
Hi Kathleen, the total is 1 3/4 cup of flour. The suggestion in the brackets is that you can substitute the flour for a 1-1 gluten-free flour, if you’d like to make these gluten-free. A 1-1 gluten-free flour means a gluten-free flour that contains xantham gum and a balance of ingredients that you can equally substitute it for regular flour.)
I used 1cup erythritol and few drops of stevia to make this no added sugar. They tasted so good! Bit doughy and all stuck to the paper… then I realised id left the butter out! Oops it was still cooking  in the microwave! Will make them tomorrow with the butter! And these ones won’t go to waste. Â
★★★★★
Hope they came out the second time !:)
Sorry…. is the spelt flour whole wheat or white ?
thanksÂ
You can use either! I use white
LOVE these muffins!!!! So so good and fluffy
★★★★★
Thanks Hannah! Happy you enjoyed!
Hi Jess! Would it be possible to substitute the butter/ coconut oil with vegetable oil like canola? Should the amount remain the same? Thanks so much !
yup! wouldn’t be a problem, same amount.
Super yummy and easy to make!! Perfect lemon flavor. I made mini loaves instead of muffins, so I baked them for 10 extra minutes.
★★★★★
So happy you liked them Agnes! Great tip on using a mini loaf pan!
Hi! Is Greek yogurt for this recipe plain or vanilla?
Thanks. 🙂
Hi Sheryl! This recipe calls for plain, but vanilla would work too! Would add a little bit more sweetness 🙂
I just made these muffins using gluten free flour and maple syrup instead of cane sugar. The muffins came out nice and fluffy, however, I should’ve added more maple syrup as they are not sweet at all. Also I don’t taste the lemon much. Next time I would add more Lemon zest.
★★★★
Maple syrup tends to bake down in terms of sweetness, whereas cane sugar stays the same, so that part makes sense! I’m glad some of the substitutions worked!
Always beautiful pictures! I just love it !
I made the recipe yesterday, with coconut flour and rice flour. I added almond milk because it was very pasty. And during the cooking : It remained the same, as not cooked, it remained flat and white. Is it because of the flours ?
I put the Greek yogurt and all the other ingredients, like your recipe 🙂
Thank you so much !
Thank you so much! The issue your having is because of the flour you used. Coconut flour cannot be substituted like other flours, it absorbs much more liquid than a typical flour does and can lead to very dense dry baked goods if not used properly. I would recommend just using a whole wheat flour, or a 1-1 gluten-free flour for these muffins 🙂
Have you tried subbing coconut sugar for the cane sugar to make it refined sugar free? Do you think I would need to add extra coconut sugar since it’s not quite as sweet after baking? I’m excited to try this recipe, it looks great!
Hi Sarah, you can definitely use coconut sugar! I don’t believe you would need more, though this may alter the colour of the muffins a bit it will taste great!
Do you think I could possibly sub applesauce or honey for some or all the sugar?
Hi Julia, I wouldn’t recommend subbing applesauce for honey, this will change the texture of the muffins. If you want to cut down the sugar I’d replace half of the honey with some stevia!
They sound and look amazing. Never tried this combo before. I think it´s time 🙂
Happy Monday
★★★★★
Thank you Melanie! I hope you enjoy! xo
The texture of these muffins looks PERFECT!! They’re so fluffy!
Thanks Sarah! They’re super yummy 🙂
Hello! I am planning on making these muffins some time next week but I only have chia seeds. Would I be able to sub chia seeds for poppyseeds, or should I try to find poppyseds instead. Thanks!
Hi Ava, you can use a small amount of chia seeds, though i do highly recommend poppy seeds for the flavour