Hi Everyone,
Today I have for you one of my favorite brunch time treats, MUFFINS!!! Whenever I go to a brunch the first thing I gravitate towards are the muffins. I don’t know why? But I just can’t resist them! So with muffins on the brain, I thought I would make for you one of my all time favorite kinds of muffins, Lemon Poppy Seed. Yum!!
These muffins are light, fluffy, have a fantastic lemon flavor with a little bit of crunch from the poppy seeds. Plus I topped the muffins with a light lemon glaze. I love the glaze on the muffins, it really adds some nice touch of additional lemon flavor and adds sweetness to the muffins.
The muffins aren’t only delicious, but they are low-calorie and they won’t give you the dreaded muffin top, unless of course you eat the whole batch (don’t do that!). The muffins are made with greek yogurt, which gives them a nice protein boost and some added moisture to the muffin. I did add butter because I really love the light buttery flavor. I went light with the sugar in the recipe and only used a 1/3 of a cup. Plus the glaze is only made with 3 tablespoons of powdered sugar. Still thinking of that sweet glaze. Would it be wrong to make glaze and just eat it? Yah, it probably is….
- For the Muffins:
- ⅓ cup sugar
- ¼ cup butter, melted
- ½ cup egg substitute or 2 large eggs
- Zest from one lemon
- Juice from 1 lemon
- ¾ cup greek yogurt, plain
- 1 tsp. pure vanilla extract
- ⅓ cup unsweetened coconut milk (from carton) or non-fat milk
- 2 tbsp. poppy seeds
- 1¾ cups flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- For the Icing:
- 1 tbsp. lemon juice
- 3 tbsp. powdered sugar
- Preheat oven to 350 degrees
- Spray a muffin tin with cooking spray (Since there is not much fat in the muffins, I don't recommend using liners)
- In a medium bowl, add flour, baking powder, baking soda and salt; set a side.
- In a bowl add sugar and butter; mix until combined. Stir in eggs; until combined. Stir in lemon zest, lemon juice, greek yogurt and vanilla extract. Mix until combined. Add coconut milk and poppy seeds; mix until combined. Stir in flour mixture just until combined (do not over mix).
- Evenly divide batter in prepared muffin tin (I filled my muffin tin to the top, if you fill ¾ ways you will get about 14 - 15 muffins). Bake in oven for 15 minutes. Insert a toothpick, if it comes out clean, muffins are done. Let muffins cool in pan for about 5 minutes, then transfer them to a cooling rack.
- Meanwhile, to make glaze; in a small bowl add powdered sugar and lemon juice; mix until combined and drizzle over cooled muffins.
Calories per muffin: 140, Fat: 4.4, Cholesterol: 9.6, Sodium: 133, Potassium: 46, Carbs: 21, Fiber: 1, Sugar: 7.6, Protein: 4
Since it’s only the two of us in the house, having a dozen muffins around can be a dangerous thing!! So as I always do with baked goods, I froze the muffins. They freeze wonderfully and to defrost them I just leave a few on the counter. They taste just as good as the day you made them.
I guess from the past few weeks, I have really been on a muffin kick! You have to tell me, what is your favorite kind of muffin?
Have a super wonderful day!
Toodles,
Jennifer
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In my opinion, spring should taste like lemon poppy seed muffins. They’re my favorites!
Ha ha! I have to agree with you!!
I can’t wait to try these–I love them, but not the calories usually found in regular muffins!!
Christel
I know calories in muffins kill me! That’s why I like to make my own! If you make them, let me know what you think!
These sound delish Jennifer, I love lemon and poppy seeds, such a great combo!
Thank you so much Sophia! I love it too!Girl, why aren’t I get your e-mails anymore? I have to sign back up!
These look fantastic! I love using greek yogurt in baking and, of course, who can resist lemons, right? 🙂
I love greek yogurt in cooking too! It adds so much moisture and protein to boost!
classic banana chocolate chip muffins are always a favorite!
Oooh I can just taste the lemon! Gorgeous photos! These look great 🙂
Thank you so much! I’m pretty proud of these photos and the muffins! 🙂
My husband loves lemon poppyseed anything!! 🙂 He’s gonna love these!
Hi Joanna! If you make them for your Hubby, let me know what he thinks! 🙂
I can never resists lemon and poppy seed breads and muffins. Your photos are just beautiful too, Jennifer. Thanks for sharing!
Roz
Ahh, thank you so much Roz!! I love lemon and poppy seed together too!
Do you have to use fresh squeeze lemon…what would be the measurement?
You can use freshly squeezed lemon. Normally a lemon depending on size usually gives you a 1/4 cup of juice and I am sure that would be ok in this recipe.