Healthier Lemon Poppy Seed Muffins
Lemon poppy seed muffins are the perfect spring baked good. They are light, citrusy, and not overly sweet. Made with honey, applesauce, and Greek yogurt for a healthier version of the springtime treat.
Equipment
- Mixer or whisk
- Mixing bowls
Ingredients
- 1 ¾ cups all-purpose flour gluten-free if needed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup honey
- ⅓ cup Greek yogurt I used 0%
- ¼ cup unsweetened applesauce
- 2 large eggs
- Zest of 2 lemons
- 3 tablespoons lemon juice freshly squeezed from about 2 lemons
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 350°F and line a jumbo muffin tin with liners (or use a regular muffin tin. See note).
- In a medium mixing bowl or bowl of a stand-mixer, stir together the flour, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, honey, Greek yogurt, applesauce, lemon zest, lemon juice, and vanilla until combined.
- Pour the wet ingredient mixture into the bowl the dry ingredients and beat until just combined. Fold in the poppy seeds.
- Divide the muffin batter evenly into the muffin cups, filling each one about ⅔ to ¾ of the way to the top. Bake for 22 to 24 minutes, or until a toothpick inserted comes out clean (if using a regular muffin tin, bake time will be less. See note).
- Let the muffins cool slightly in the muffin tin (about 10 minutes) before transferring them to a wire rack to cool completely. Once completely cool, you can drizzle with the monk fruit glaze if using (see note).
Notes
If using a regular muffin tin, recipe will yield about 8 to 10 muffins. Bake for 18 to 20 minutes until a toothpick inserted comes out clean.
Monk fruit glaze