Lemon Poppyseed Muffins with Greek Yogurt
These easy, kid-friendly, light and flavourful lemon and yogurt muffins are perfect for breakfast, snacks, lunchboxes, any time of day! These muffins combine lively lemon juice and zest, tangy yogurt and sweet pure maple syrup for our family's new fave protein-packed muffin. Keep them in the freezer to toss into lunchboxes or thaw for a quick breakfast. Dietitian mom approved!
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. Tried this recipe?Let us know how it was!