Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 9 Servings
These muffins are topped with a delicious glaze that you will surely love! In just 30 minutes of baking time, you can enjoy these heavenly treats! Try this recipe now!
Ingredients:
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Dry ingredients:
½ tsp baking soda
2 tbsp poppy seeds
1 ½ tsp baking powder
1 1/2 c whole wheat pastry flour or all-purpose flour
1/4 tsp salt
Wet ingredients:
¼ c butter, melted and cooled (or sub-olive oil)
2 large Eggs
2 tbsp freshly squeezed lemon juice (from 1 large lemon)
Zest from 2 large lemons (about 2 tbsp)
1/2 c honey
½ tsp almond extract (feel free to skip if you don’t have it)
1/2 c plain or vanilla Greek yogurt (I recommend whole milk or 2% yogurt)
Optional:
¾ c blueberries
For the glaze:
1/2 tbsp melted butter
1 tablespoon low-sugar blueberry preserves (or jam of choice)
⅓ c powdered sugar
1 tsp fresh lemon juice
1 tsp lemon zest
Directions:
For the Cookies:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line the inside of a 12-cup muffin tin with paper liners and apply cooking spray to it.
In a mixing bowl, add salt, whole wheat pastry flour, baking powder, poppy seeds, and baking soda. Whisk every time until well incorporated.
In another mixing bowl, add yogurt, eggs, lemon zest, honey, almond extract, and lemon juice. Stir everything until well blended.
Transfer the dry ingredients to the bowl with the wet ingredients. Stir to combine. Add the melted butter and stir until well blended.
Fill each muffin cup with the batter.
Place the muffin tin in the preheated oven and bake the muffins for about 15 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the muffins from the oven and allow them to cool at room temperature for a few minutes.
For the Glaze:
Add lemon zest, melted butter, blueberry jam, powdered sugar, and lemon juice into a mixing bowl. Stir everything until well incorporated.
Top each muffin with the glaze.
Serve and enjoy!
Nutrition Facts:
Servings: 9 muffins, Serving size: 1 muffin, Calories: 216kcal | Fat: 8.9g | Saturated fat: 6g | Carbohydrates: 30.3g | Fiber: 2.9g | Sugar: 13.4g | Protein: 5.1g
Ingredients
- Dry ingredients:
- ½ tsp baking soda
- 2 tbsp poppy seeds
- 1 ½ tsp baking powder
- 1 1/2 c whole wheat pastry flour or all-purpose flour
- 1/4 tsp salt
- Wet ingredients:
- ¼ c butter, melted and cooled (or sub-olive oil)
- 2 large Eggs
- 2 tbsp freshly squeezed lemon juice (from 1 large lemon)
- Zest from 2 large lemons (about 2 tbsp)
- 1/2 c honey
- ½ tsp almond extract (feel free to skip if you don’t have it)
- 1/2 c plain or vanilla Greek yogurt (I recommend whole milk or 2% yogurt)
- Optional:
- ¾ c blueberries
- For the glaze:
- 1/2 tbsp melted butter
- 1 tablespoon low-sugar blueberry preserves (or jam of choice)
- ⅓ c powdered sugar
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
Instructions
For the Cookies:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line the inside of a 12-cup muffin tin with paper liners and apply cooking spray to it.
In a mixing bowl, add salt, whole wheat pastry flour, baking powder, poppy seeds, and baking soda. Whisk every time until well incorporated.
In another mixing bowl, add yogurt, eggs, lemon zest, honey, almond extract, and lemon juice. Stir everything until well blended.
Transfer the dry ingredients to the bowl with the wet ingredients. Stir to combine. Add the melted butter and stir until well blended.
Fill each muffin cup with the batter.
Place the muffin tin in the preheated oven and bake the muffins for about 15 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the muffins from the oven and allow them to cool at room temperature for a few minutes.
For the Glaze:
Add lemon zest, melted butter, blueberry jam, powdered sugar, and lemon juice into a mixing bowl. Stir everything until well incorporated.
Top each muffin with the glaze.
Serve and enjoy!
