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  • Writer's pictureJenn Clayton

Lemon Poppy Seed Muffins

Perfectly moist and delicious! Packed with lemon flavor!

A bright and sunny breakfast or snack! Pair with some eggs and bacon for a well rounded breakfast!

Full recipe in video below!


For the muffins:

1 3/4 cups all-purpose flour 2 tbsp. poppy seeds 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 1/2 cup light butter, at room temperature 3/4 cup sugar alternative- I used Lakanto Monkfruit (to order:

15% off with the code- JENNSWWJOURNEY 2 large eggs 3 tbs fresh squeezed lemon 1 tsp. vanilla extract 1/2 cup 0% greek yogurt (plain)

1/4 cup almond milk

For the glaze (optional):

2/3 cup confectioners’ sugar- I used Lakanto Powdered (to order:

15% off with the code- JENNSWWJOURNEY 1-2 tbsp. freshly squeezed lemon juice

Preheat the oven to 350˚ F. Line a muffin pan with paper liners. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Stir briefly to combine. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, blending well after each addition. Mix in the lemon juice and the vanilla extract. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

Divide the batter between the prepared liners, filling each about two-thirds full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

While the muffins are still barely warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze. Drizzle a small amount of the glaze over each muffin. Let the glaze set before serving.

12 Muffins:

3sp (all plans)

102 Calories

Recipe inspiration from

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