Looking for a healthy lemon poppy seed muffin recipe? You’ve come to the right place! These delicious Greek yogurt lemon poppy seed muffins are the perfect breakfast treat to enjoy without the guilt! No refined sugar and made with good quality ingredients.
Love a great healthy muffin recipe? Try my Pumpkin Chocolate Chip Protein Muffins or my Peanut Butter Banana Muffin recipes.
Do you love a moist, delicious muffin, but not all the sugar and calories that come with a coffee shop or bakery-style muffin? Good news! These healthy lemon poppy seed muffins have all the flavor of bakery-style lemon muffins, without all the junk.
Made without refined sugar, this lemon poppy seed muffins recipe has been adapted to keep all the flavor and moistness that a traditional coffee shop muffin has, but without all the sugar.
What do I need to make a lemon poppy seed muffins recipe?
Here’s a quick-reference checklist of the ingredients you’ll need to make these lemon muffins:
- All purpose flour
- Granular sweetener – I like Whole Earth Granular Monk Fruit Sweetener, or Lakanto
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Plain Greek Yogurt
- Milk – plant or dairy
- Unflavored coconut oil
- Juice and zest of a lemon
- Poppy seeds
- For Glaze: lemon juice and Swerve Powdered Sugar Substitute
For exact ingredient amounts and full recipe instructions be sure to reference the recipe at the bottom of this post. Thank you!
How do I make healthy lemon poppy seed muffins?
- Start by mixing the dry ingredients together in one bowl; the flour, sweetener, baking powder, baking soda and salt. Set this mixture off to the side.
- Next, combine the wet ingredients; Eggs, yogurt, milk and oil. Gradually add the dry ingredient mixture to the wet ingredients to create the muffin batter.
- Then, add in the lemon juice, lemon zest and poppy seeds. Stir to combine.
- Add the muffin batter to a cupcake pan that has been lined with either paper liners or silicone liners. Pro-Tip: silicone baking liners are fantastic! Unlike paper liners, which often need to be sprayed with non-stick baking spray, silicone baking cups are completely non-stick and your muffins pop right out.
- Bake the muffins at 400 degrees for 16-18 minutes or until the muffins are golden brown on top. To test muffins for doneness, insert a toothpick – if the toothpick comes out clean and crumb-free the muffins are done.
- Once the lemon poppy seed muffins have come out of the oven and cooled slightly, you can add a lemon glaze. (Note: it’s okay of the muffins are still warm.)
- To make the lemon glaze I used Swerve Confectioners Sugar Substitute. I use Swerve often when I want to keep recipes with low or no refined sugar. Drizzle the glaze over the top of each muffin. Let the glaze set for a few minutes and enjoy!
Love baking muffins? Check out some of my other muffin recipes:
- Banana Blueberry Oatmeal Muffins
- Healthy Chocolate Zucchini Muffins
- Banana Protein Muffins
- Healthy Pumpkin Muffin Recipe
- Pumpkin Apple Streusel Muffins
- Healthy Apple Muffins
- Healthy Peach Muffins
- Blueberry Cottage Cheese Muffins
FAQ’s about baking Greek yogurt lemon poppy seed muffins:
Lemon poppy seed muffins taste like a tender vanilla cake with a subtle lemon flavor. The poppy seeds are flavorless, but add a slight crunch.
Lemon poppy seed muffins include flour, sweetener, baking powder, baking soda, salt, eggs, yogurt, milk, coconut oil, lemon juice, lemon zest and poppy seeds.
There are a few ingredient swaps to make muffins healthier. First, a portion or all of the oil for plain Greek yogurt, and instead of using refined/granular sugar, use a granular monk fruit sweetener. You can also use whole wheat or oat flour as a substitute for all-purpose flour.
Do you love lemon treats? Check out some of my other lemon recipes:
- Healthy Lemon Blueberry Loaf
- Cream Cheese Lemon Blueberry Scones
- Lemon Bundt Cake
- Healthier Starbucks Lemon Loaf
- Lemon Poppy Seed Pound Cake
- No Bake Lemon Cheesecake Bars
- Lemon Blueberry Coffee Cake
- Lemon OREO Icebox Pie
If you loved these healthy muffins, check out some of my other healthier muffin recipes:
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Healthy Lemon Poppy Seed Muffins with Greek Yogurt
Equipment
- Muffin Pan This non-stick muffin pan by Wilton is ideal for any muffin or cupcake recipe.
- Silicone Baking Cups These silicone baking cups eliminate the need for paper liners or greasy non-stick spray. Muffins and cupcakes slide right out – no sticking!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granular monk fruit sweetener like Whole Earth or Lakanto
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain Greek yogurt I like Fage full-fat Greek yogurt
- 3/4 cup milk dairy or plant-based
- 2 eggs
- 2 Tablespoons unflavored coconut oil or vegetable oil
- 1/4 cup fresh squeezed lemon juice juice of 1 lemon
- 1 Tablespoon lemon zest zest of 1 lemon
- 1 Tablespoon poppy seeds
Lemon Glaze:
- 2 Tablespoons fresh squeezed lemon juice juice of 1/2 lemon
- 1/2 cup Swerve confectioners sugar substitute
Instructions
- Preheat oven to 400 degrees. Line a muffin tin with non-stick silicone baking cups or paper liners that have been sprayed with non-stick baking spray. Set prepared pan aside.
- In a mixing bowl, whisk together the dry ingredients; flour, sweetener, baking powder, baking soda and salt. Set aside.
- In a second bowl, whisk together the wet ingredients; yogurt, milk, eggs and oil. Gradually add the dry ingredient mixture to the wet ingredients, using a whisk to combine. Batter will be slightly thick.
- Add in the lemon juice, lemon zest and poppy seeds. Stir to combine.
- Spoon the batter into the prepared muffin tin, filling each cup to nearly full.
- Bake the muffins at 400 degrees for 16-18 minutes or until toothpick inserted into a muffin comes out clean and crumb-free. Tops of muffins will be golden brown.
- Remove from oven and let cool while you mix the lemon glaze. Combine the Swerve confectioners sugar substitute with 2 tbsp of lemon juice, stirring until smooth. Drizzle over the tops of each muffin. Enjoy!
Notes
Nutrition
These look amazing! I need these for breakfast, or now!
Mouth. Watering. And your photos, again, so gorgeous. I am a huge fan of your site.
Awww!! Thanks so much, Rach! So glad you enjoy. Have a wonderful week! ~Erin
Oh my goodness, these are sooo beautiful and I know they taste delightful! Mmmm
I noticed the directions for the recipe mention vegetable oil but the ingredient list doesn’t have any. Is it needed? How much? Thanks!
So sorry, Jennifer. I updated the recipe to reflect 2 Tbsp. of vegetable oil. I think I need to get some more sleep. 🙂 Hope you get to enjoy the muffins! Erin
In the instructions it says to combine vegetable oil along with the other wet ingredients. But there isn’t vegetable oil listed in the ingredients list. How much vegetable oil is supposed to be in the recipe?
Eeek!! So sorry I left out an ingredient. I’ve updated the recipe to reflect 2 Tbsp. of vegetable oil. So sorry for the confusion. Hope you get to enjoy soon! Thanks, Erin
I am in the middle of making your muffins now and notice the directions mention vegetable oil yet it is not listed in the ingredients. Please help.
Nevermind
I made these yesterday and they came out great!! The taste is right on, especially the glaze. My issue is mine came out really heavy, any tips to make them a little lighter next time?
Oh that glaze…..yummmmm!!
You had me at lemon. You mentioned glaze, now I’m yours forever! Seriously though, I hope you will drop by knockitoffkim.com and link this lovely recipe up for our You Link It, We Make It party! Pinning!
My husband loves lemon poppyseed muffins, but I’ve never made them – I need to make these for him!
I love Lemon Poppy Seed Muffins, and I bet yours are fabulous with that glaze. Thanks for sharing on the Creative K Kids Tasty Tuesdays party. I hope you will join us again next week.
These look absolutely delicious! I’ve been craving lemon lately and this would be the perfect thing to make next 🙂
These look amazing! Poppyseed is a fave of mine! Thanks for sharing with us on Throwback Thursday & we’re looking forward already to what you’ll bring next week! 🙂
Mollie
I LOVE these!! Looks and sounds so delicious..and poppy seeds are so great in muffins!! Thanks for joining us at #SaucySaturday.. Pinned of course!
Lemon cupcakes are my top pick. These cupcakes appear to be very tasty. I’ll try to make these cupcakes for the dessert at my family gathering this weekend. Thank you for providing such a detailed recipe.