Looking for a healthy lemon poppy seed muffin recipe? You’ve come to the right place! These delicious lemon poppy seed muffins are the perfect breakfast treat to enjoy without the guilt! No refined sugar and made with good quality ingredients.
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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 lemon poppy seed muffins?
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
- 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:
- Healthy Chocolate Zucchini Muffins
- Pumpkin Apple Streusel Muffins
- Healthy Apple Muffins
- Healthy Peach Muffins
FAQ’s about baking 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:
- 2 c. all-purpose flour
- 1/3 c. granular monk fruit sweetener, like Whole Earth or Lakanto
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. plain Greek yogurt, I like Fage full-fat Greek yogurt
- 3/4 c. milk, dairy or plant-based
- 2 eggs
- 2 tbsp. unflavored coconut oil
- 1/4 c. fresh squeezed lemon juice (juice of 1 lemon)
- 1 Tbsp. lemon zest (zest of 1 lemon)
- 1 Tbsp. poppy seeds
- 2 tbsp. fresh squeezed lemon juice (juice of 1/2 lemon)
- 1/2 c. Swerve confectioners sugar substitute
- 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!
Storage: muffins can be kept at room temperature, however, they will only keep for 2-3 days at most. For best results, store muffins in an airtight container in the refrigerator. Kept refrigerated, muffins will last 5-7 days.
Freezing: these muffins freeze well, and make for great make-ahead snacks and breakfasts. To freeze, individually wrap or store in an airtight container. Frozen, the muffins will last up to 3 months. To thaw, you can either let thaw at room temperature (good for overnight) or unwrapped in microwave on defrost setting at 30 second increments.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 176Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 196mgCarbohydrates: 25gFiber: 1gSugar: 8gProtein: 8g