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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins That Make Mornings Extra Bright

These Lemon Poppy Seed Muffins are a delightful blend of fluffy texture and refreshing flavor, perfect for a cheerful start to your day.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 3/4 cups Spelt flour You can substitute with whole wheat or all-purpose flour for a different texture.
  • 1 tsp Baking powder Essential for achieving fluffy muffins.
  • 1/2 tsp Baking soda Works with the lemon juice to help the muffins rise beautifully.
  • 1/4 tsp Salt Enhances the overall flavor, making each bite pop.
  • 1/2 cup Maple syrup Acts as a natural sweetener; honey or agave syrup can be used instead.
  • 1 Egg Egg Binds the ingredients; opt for a flaxseed egg for a vegan twist.
  • 1 cup Greek yogurt Adds moisture and protein; choose plain, unsweetened for the best results.
  • 1/4 cup Milk Helps thin out the batter; any non-dairy milk works as a great substitute.
  • 1/4 cup Lemon juice Provides acidity and bright flavor—fresh is best!
  • 1/3 cup Avocado oil Keeps muffins moist and rich; melted coconut oil is a great alternative.
  • 1.5 tsp Lemon zest Intensifies the lemon flavor, making each bite delightful.
  • 3 tbsp Poppy seeds Adds a nutty flavor and crunch.
Optional Glaze
  • 1 cup Powdered sugar Sweeten up the glaze while keeping it fluffy.
  • 1-2 tbsp Lemon juice Use fresh for that extra zing in your glaze.

Equipment

  • Mixing Bowl
  • Muffin Pan
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan with liners or cooking spray.
  2. In a mixing bowl, whisk together 1 egg, 1 cup Greek yogurt, 1/3 cup avocado oil, and optional vanilla extract until smooth.
  3. In a separate bowl, mix together 1/2 cup maple syrup and 1.5 tsp lemon zest, then add to the wet ingredients.
  4. Gradually sift in 1 3/4 cups spelt flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Fold gently.
  5. Fold in 3 tbsp poppy seeds evenly into the batter.
  6. Scoop the batter into muffin liners, filling them about 2/3 full.
  7. Bake for 16-20 minutes until a toothpick comes out clean. Enjoy the aroma!
  8. Let muffins cool in the pan for 5-10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 5 days or freeze for longer enjoyment. Optional glaze can be made with powdered sugar and lemon juice.

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