Lemon Poppy Seed Muffins Recipe

Name: Lemon Poppy Seed Muffins
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 1/2 cup (1 stick) unsalted butter; 1/2 cup unsweetened applesauce; 1/2 cup packed light brown sugar; 1/4 cup Splenda (or other sugar substitute); 2 large eggs (separated into yolks and whites); 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 tablespoons poppy seeds; Lemons, Zest Of; 1/2 cup plain yogurt; 2 tablespoons lemon juice; 1 teaspoon vanilla extract

These Lemon Poppy Seed Muffins are a delightful treat that's both healthy and incredibly delicious! Made with whole wheat flour and reduced sugar, they're surprisingly moist and bursting with bright lemon flavor and poppy seed crunch. Perfect for a healthy breakfast or afternoon snack, these muffins are sure to become a family favorite. Enjoy the guilt-free indulgence!

Prep Time 20 mins

Cook Time 55 mins

Calories 276.9 kcal

Protein 14g

Rating 4.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Poppy Seed Muffins

1/2 cup (1 stick) unsalted butter
1/2 cup unsweetened applesauce
1/2 cup packed light brown sugar
1/4 cup Splenda (or other sugar substitute)
2 large eggs (separated into yolks and whites)
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
Lemons, Zest Of
1/2 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla extract

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Poppy Seed Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lemon Poppy Seed Muffins

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter, 1/2 cup unsweetened applesauce, 1/2 cup packed light brown sugar, and 1/4 cup Splenda (or other sugar substitute) using an electric mixer until light and fluffy.
Add 2 large egg yolks one at a time, beating well after each addition.
In a separate bowl, whisk together 1 1/2 cups whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 tablespoons poppy seeds, and 1 tablespoon lemon zest.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in 1/2 cup plain yogurt, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
In a clean bowl, beat 2 large egg whites until stiff peaks form.
Gently fold the whipped egg whites into the batter until just combined.
Fill each muffin cup about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.