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Lemon Poppy Seed Muffins

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….

Lemon Poppy Seed Muffins
Prep time
Cook time
Total time
A lightly fluffy lemon flavored muffin chock full of poppy seeds and topped with a sweet lemon glaze.
Serves: 13
  • 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
  1. Preheat oven to 350 degrees
  2. Spray a muffin tin with cooking spray (Since there is not much fat in the muffins, I don't recommend using liners)
  3. In a medium bowl, add flour, baking powder, baking soda and salt; set a side.
  4. 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).
  5. 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.
  6. Meanwhile, to make glaze; in a small bowl add powdered sugar and lemon juice; mix until combined and drizzle over cooled muffins.
Note: After filling my muffins to the top of the pan, I had leftover batter, enough for one more muffin. If you fill muffin tin ¾ way full, you should have enough batter for 14 - 15 muffins.

Calories per muffin: 140, Fat: 4.4, Cholesterol: 9.6, Sodium: 133, Potassium: 46, Carbs: 21, Fiber: 1, Sugar: 7.6, Protein: 4
Nutrition Information
Serving size: 1

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!



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