Healthier Lemon poppy seed muffins
Recipe below and more details and tips on my blog linked in my bio 💛🍋
These Healthy Lemon Poppy Seed Muffins are light, fluffy, and bursting with lemon flavour! They’re soft and fluffy and perfect for a healthy breakfast, snack or treat
Ingredients
Muffins
1 3/4 cups Spelt flour (can sub all-purpose flour, 1-1 gluten-free flour )
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp lemon zest
1/2 cup organic cane sugar, honey or maple syrup
1 egg
1 cup greek yogurt (can sub dairy-free yogurt)
1/4 cup milk
1/4 cup freshly squeezed lemon juice
1/3 cup avocado oil (can sub butter or coconut oil)
1.5 tsp vanilla extract
3 tbsp poppy seeds
Lemon glaze
1/2 cup powdered sugar
1 tbsp lemon juice
Instructions
Preheat the oven to 350 degrees F and line a muffin pan.
Mix the sugar and lemon zest together in another bowl.
In a large mixing bowl, whisk together the egg, Greek yogurt, milk, lemon juice, avocado oil and vanilla extract.
Add the lemon sugar to the wet ingredients and mix until the sugar is dissolved.
Add the flour, baking powder, baking soda and salt into the bowl of wet ingredients and gently mix just until combined. Don’t overmix.
Add the poppy seeds and gently mix again.
Spoon the batter into the muffin pan filling 3/4 of the way full.
Bake for 16-20 minutes or until a toothpick comes out clean.
To make the glaze mix together the powdered sugar and lemon juice, then use a spoon to drizzle the glaze onto the muffins. (Let the muffins cool before adding the glaze.)
Notes
The lemon glaze is optional. These muffins are delicious too without it!
Store in an airtight container on the counter for 5 days or in the fridge for 7 days.
Nutrition
Serving Size: 1 muffinCalories: 150Sugar: 9gFat: 6gCarbohydrates: 23gFiber: 2gProtein: 5g
I recently tried these healthy lemon poppy seed muffins, and they quickly became one of my favorite guilt-free treats. The use of spelt flour, which is a whole grain, adds a delightful nutty flavor and boosts the nutritional value compared to traditional all-purpose flour. If you have dietary restrictions, swapping spelt with gluten-free flour works well without compromising texture. One tip I found helpful is to not overmix the batter—just combining the wet and dry ingredients enough to blend ensures the muffins stay tender and fluffy rather than dense. Using Greek yogurt not only adds protein but also moisture, resulting in a soft crumb that lasts a few days when stored properly. The lemon zest and juice create a bright, tangy flavor that pairs beautifully with the subtle crunch of the poppy seeds. I also appreciate that the recipe allows for flexibility in sweeteners; organic cane sugar, honey, or maple syrup all impart natural sweetness without overpowering the citrus notes. For an extra touch, the optional lemon glaze is easy to prepare and gives a lovely sweet-tart finish—perfect for special occasions or when you want a little extra indulgence. However, even without the glaze, these muffins stand out as a fresh, wholesome treat suitable for breakfast, a midday snack, or a light dessert. Storing these muffins in an airtight container on the counter keeps them fresh for about five days, but refrigeration extends their shelf life up to a week. I recommend warming them slightly before eating to revive their soft texture. Overall, this recipe offers a fantastic balance between health and taste, making it a winner for anyone looking to enjoy classic lemon poppy seed muffins with a nutritious twist.
