Lemon Poppyseed Muffins (Kid-Approved and Protein-Packed)
Bright, kid-friendly Lemon Poppyseed Muffins made with Greek yogurt, maple syrup, and fresh lemon. Freezer-friendly, protein-packed, and perfect for breakfast, snacks, or lunchboxes. Includes dairy-free and vegan options.
If you’re looking for a bright, protein-packed muffin that your kids will actually eat (and you can feel good tossing into a lunchbox), these Lemon Poppyseed Muffins are about to become your new household favourite.
The holiday rush, winter slump, busy-school-morning chaos—whatever season you’re in, having a batch of muffins in the freezer is one of the easiest ways to keep snacks and breakfasts low-stress. As a dietitian mom of three, muffins are one of my secret weapons. They’re quick to make, easy to pack, and the flavour combinations are endless.
These ones feel especially cheerful. They’re lightly sweet, super soft, and have that bright lemon flavour that always hits the spot without being “too lemony” for kids. My youngest calls them “sunshine muffins,” which honestly feels pretty accurate.
Why You’ll Love These Lemon, Yogurt & Poppy Seed Muffins
Here’s why these muffins have been on repeat in my kitchen lately:
- Protein-packed thanks to Greek yogurt. In fact, each muffin contains roughly 5 g of protein.
- Not too sweet!
- Freezer-friendly, making them perfect for lunchboxes
- Moist and tender, even with some whole wheat flour added
- One-bowl wet, one-bowl dry — minimal mess, minimal effort
- Optional drizzle for brunch-y vibes or special occasions
They’re the kind of muffin that feels both nourishing and fun.
Ingredients You’ll Need
Here’s a quick peek at what goes into these muffins:
Dry Ingredients
- All-purpose flour
- Whole wheat flour
- Poppy seeds
- Baking powder
- Baking soda
- Salt
Wet Ingredients
- Greek yogurt
- Maple syrup or honey
- Neutral-tasting oil
- Eggs
- Fresh lemon juice
- Lemon zest
- Vanilla
Optional drizzle:
Icy, bright, and pretty. Totally optional but totally delicious if you want a little extra.
Allergy-Friendly Versions
These muffins adapt really well depending on what your family needs:
Dairy-Free Version
Use your favourite dairy-free yogurt (coconut works great).
Egg-Free Version
Substitute 2 chia eggs (2 tbsp chia + 6 tbsp water; let gel).
Vegan Version
Use both the dairy-free yogurt and chia egg swaps above.
The texture changes slightly with the vegan version—still soft, just a touch denser.
How to Store & Freeze
These muffins are perfect for make-ahead parents:
- Store in an airtight container on the counter for 2–3 days.
- Freeze for up to 3 months.
- Lunchbox hack: pop a frozen muffin into the lunchbox in the morning and it’ll be thawed by snack or lunch.
- If using the drizzle, freeze without it for best texture.
Lunchbox & Snack Pairings
If you’re packing these for school, here are some easy pairings:
- A yogurt tube
- Fruit (berries, kiwi, oranges, apples, etc.)
- Cheese stick
- Veggies + dip
- A smoothie or milk
- Turkey slices or a hard-boiled egg
Just toss in whatever your kid enjoys—no need to overthink “balancing” every snack.
FAQs About These Lemon Poppyseed Muffins
Yes! The muffins may be slightly less protein-rich, but the recipe still works.
Yep—swap the whole wheat flour for AP if that’s what you have.
Bake for 10–12 minutes, checking early.
A small reduction is fine, but the muffins may be less moist.
Try These Other Easy, Kid-Friendly Muffin Recipes
- Cranberry orange protein muffins
- Healthy chocolate zucchini blender muffins
- Lunchbox oatmeal muffins
- One-bowl whole grain chocolate chip muffins
- Flourless chocolate lentil protein muffins
Lemon Poppyseed Muffins with Greek Yogurt
Ingredients
Dry ingredients:
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients:
- 3/4 cup Greek yogurt
- 1/3 cup pure maple syrup or honey
- 1/3 cup neutral-tasting oil like grapeseed
- 2 large eggs
- 3 tablespoons freshly squeezed lemon juice from 1 large lemon
- 1 to 2 tablespoons lemon zest to taste (from 1 large lemon)
- 1 1/2 teaspoons vanilla
Optional drizzle:
- 1/2 cup icing sugar
- 1/2 to 1 teaspoon lemon juice as needed
- 1 teaspoon strawberry jam
Instructions
- Preheat the oven to 375°F/190°C. Grease a standard muffin pan or line with paper or silicone liners.
- In a medium mixing bowl, whisk together all of the dry ingredients (all purpose flour, whole wheat flour, poppy seeds, baking powder, baking soda and salt). Set aside.
- Zest and juice the lemon, and set aside. In a small mixing bowl, whisk together all of the wet ingredients (yogurt, maple syrup or honey, oil, eggs, lemon juice, lemon zest, and vanilla).
- Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups, about 3/4 full. I like to use a spatula to scrape out all of the batter. Bake for 20 to 22 minutes until a toothpick test comes out clean and the tops feel lightly firm when pressed with a fingertip. Let cool completely.
- If using, make the drizzle. In a cup, stir together the icing sugar, 1/2 teaspoon lemon juice and the jam, until smooth. Add more lemon juice, if needed, a drop at a time, stirring after each addition. The drizzle should slide slowly off of a spoon, if it is too runny, simply stir in more icing sugar.
Notes
Dairy free version:
Use a dairy free yogurt such as coconut.Egg free version:
see vegan version for substituting eggs.Vegan version:
Use dairy-free yogurt. Omit the eggs and use 2 chia eggs: combine 2 tablespoons chia seeds with 6 tablespoons of water and let sit for a few minutes to gel. I like to do this before beginning the recipe.
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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