Description
These Healthy Lemon Poppy Seed Muffins are a bright and flavorful treat made with wholesome ingredients like whole wheat flour, fresh lemon zest, and honey. Perfect for breakfast or a snack, they offer a moist texture, a subtle tang from Greek yogurt and lemon juice, and a delightful crunch from poppy seeds. Topped with a tangy lemon-blueberry glaze, these muffins are both nutritious and delicious, making them an ideal healthy baked good that satisfies your sweet tooth without compromising on natural ingredients.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (170g) whole wheat pastry flour or all purpose flour*
- 2 tablespoons poppy seeds
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- Zest from 2 large lemons (about 2 tablespoons)
- ½ cup (168g) honey
- 2 large eggs, at room temperature
- ½ cup (113g) plain or vanilla Greek yogurt (whole milk or 2% recommended)
- 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
- ½ teaspoon almond extract (optional)
- ⅓ cup (67g) extra-virgin olive oil (or melted butter)
Optional Mix-In
- ¾ cup (113g) fresh blueberries
For the Glaze
- ½ cup (57g) powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon low sugar blueberry preserves (or jam of choice)
- 1 to 2 teaspoons fresh lemon juice
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F. Line a 12-cup muffin tin with 9 muffin liners and thoroughly spray the inside of the liners with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat pastry flour (or all-purpose flour), poppy seeds, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk together lemon zest, honey, eggs, Greek yogurt, lemon juice, and almond extract until the mixture is smooth and uniformly blended.
- Incorporate Dry Ingredients and Oil: Gently fold the dry ingredient mixture into the wet ingredients until just combined to avoid overmixing. Slowly stir in the olive oil with a wooden spoon until the batter is smooth. If using, fold in the fresh blueberries carefully.
- Fill Muffin Cups and Bake: Evenly divide the batter among the 9 prepared muffin liners. Bake in the preheated oven for 11-15 minutes, or until a toothpick inserted into the center of muffins comes out clean.
- Prepare the Glaze: Once the muffins have completely cooled, in a small bowl, mix powdered sugar, blueberry jam, and lemon juice until well combined. Adjust the consistency by adding more lemon juice a teaspoon at a time if the glaze is too thick.
- Apply the Glaze: Dip each muffin into the glaze or spoon a teaspoon or two on top of each. Place the glazed muffins on a wire rack lined with parchment paper and allow the glaze to set before serving.
Notes
- To make these muffins gluten free: Use a gluten free all purpose flour instead of wheat flour.
- To make these muffins dairy-free: Substitute the Greek yogurt with a dairy-free alternative such as plant-based or coconut-based yogurt.
- Do not skip spraying the muffin liners with nonstick spray to ensure muffins do not stick.
- Be careful not to overmix the batter to keep the muffins tender and light.
- Almond extract is optional but adds a complementary flavor to the lemon.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 13g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
