Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 9 Servings
These delicious treats are packed with luscious flavors that will surely satisfy all your cravings today! The glaze is my favorite. It gives life to each bite. It’s very difficult not to fall in love with these treats. A must-try indeed!
Ingredients:
Dry ingredients:
½ tsp baking soda
2 tbsp poppy seeds
1 ½ tsp baking powder
1/4 tsp salt
1 1/2 c whole wheat pastry flour or all-purpose flour
Wet Ingredients:
2 large Eggs
1/2 c plain or vanilla Greek yogurt (I recommend whole milk or 2% yogurt)
Zest from 2 large lemons (about 2 tbsp)
½ tsp almond extract (feel free to skip if you don’t have it)
2 tbsp freshly squeezed lemon juice (from 1 large lemon)
1/2 c honey
¼ c butter, melted and cooled (or sub-olive oil)
Optional:
¾ c blueberries
For the glaze:
1 tsp fresh lemon juice
1 tbsp low-sugar blueberry preserves (or jam of choice)
1/2 tbsp melted butter
1 tsp lemon zest
⅓ c powdered sugar
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line with parchment paper into a 12-cup muffin tin, then apply cooking spray to it.
Add poppyseeds, flour, baking soda, baking powder, and salt into a mixing bowl. Whisk everything until well incorporated.
Add almond extract, lemon zest, lemon juice, yogurt, and eggs into another mixing bowl. Whisk everything until well blended.
Transfer the dry ingredients into the bowl with the wet ingredients together with butter, then stir and whisk until mixed.
Fill each cup of the muffin tin with the batter. Place it in the preheated oven and bake for about 11 to 15 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow the muffins to cool at room temperature.
Add melted butter, lemon juice, powdered sugar, lemon zest, and blueberry jam into a mixing bowl. Beat until well incorporated.
Coat each muffin with the glaze.
Serve and enjoy!
Notes:
You can use all-purpose gluten-free flour or chickpea flour for this recipe.
Nutrition Facts:
Servings: 9 muffins Serving size: 1 muffin Calories: 216 kcal 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
- 1/4 tsp salt
- 1 1/2 c whole wheat pastry flour or all-purpose flour
- Wet Ingredients:
- 2 large Eggs
- 1/2 c plain or vanilla Greek yogurt (I recommend whole milk or 2% yogurt)
- Zest from 2 large lemons (about 2 tbsp)
- ½ tsp almond extract (feel free to skip if you don't have it)
- 2 tbsp freshly squeezed lemon juice (from 1 large lemon)
- 1/2 c honey
- ¼ c butter, melted and cooled (or sub-olive oil)
- Optional:
- ¾ c blueberries
- For the glaze:
- 1 tsp fresh lemon juice
- 1 tbsp low-sugar blueberry preserves (or jam of choice)
- 1/2 tbsp melted butter
- 1 tsp lemon zest
- ⅓ c powdered sugar
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line with parchment paper into a 12-cup muffin tin, then apply cooking spray to it.
Add poppyseeds, flour, baking soda, baking powder, and salt into a mixing bowl. Whisk everything until well incorporated.
Add almond extract, lemon zest, lemon juice, yogurt, and eggs into another mixing bowl. Whisk everything until well blended.
Transfer the dry ingredients into the bowl with the wet ingredients together with butter, then stir and whisk until mixed.
Fill each cup of the muffin tin with the batter. Place it in the preheated oven and bake for about 11 to 15 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow the muffins to cool at room temperature.
Add melted butter, lemon juice, powdered sugar, lemon zest, and blueberry jam into a mixing bowl. Beat until well incorporated.
Coat each muffin with the glaze.
Serve and enjoy!
Notes
You can use all-purpose gluten-free flour or chickpea flour for this recipe.
