These healthy lemon poppy seed muffins are seriously the best! They’re made with simple ingredients and are bursting with lemon flavour for a muffin everyone will love!
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.” So naturally I decided it would be the right move to stock my kitchen full of the best lemon poppy seed 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 their 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 use gluten-free flour or regular flour if ya want!)
- organic cane sugar (not too much, but just the right amount to make em sweet)
- PLENTY of lemon and poppy seeds!
How to make lemon poppy seed muffins
Everyone
Here’s what you’re gonna do:
- Mix the dry ingredients together in a bowl
- Mix the wet ingredients together in a bowl
- Mix both of these together
- Spoon the batter in your muffin pan
- Congratulations you are now a muffin master!
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 don’t have a muffin pan handy and 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.
Other muffin recipes to try
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PinDescription
These bakery-style lemon poppy seed muffins are seriously just the BEST.
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
- 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
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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 🙂