Healthier Lemon Poppy Seed Muffins Healthier lemon poppy seed muffins are just the way to start your day! Moist, tender, and citrusy with a buttery almond streusel topping taste delicious and are made with healthier ingredients like Greek yogurt and whole grain flour. Author: Kaleigh Prep Time: 15 min Cook Time: 15 min Total Time: 30 minutes Yield: 18 muffins 1x Category: breakfast Method: baked Cuisine: American Scale 1x 2x 3x Ingredients For the muffins 1 1/2 cups white whole wheat flour 1 cup all purpose flour 3/4 cup granulated sugar 1 1/2 tbsp poppy seeds 2 1/2 tsp baking powder 1/2 tsp salt 2 tbsp lemon zest 2 large eggs 3/4 cup buttermilk 3/4 cup nonfat plain Greek yogurt 1/4 cup avocado oil (or other neutral tasting oil) 1/4 cup fresh lemon juice 1 1/2 tsp almond extract 2 tsp lemon extract (optional) For the streusel topping 5 tbsp granulated sugar Pinch salt 1/3 cup white whole wheat flour 1/4 cup sliced almonds 3 tbsp butter, melted Heat oven to 425°F. Line a standard muffin tin with liners, or spray generously with oil. In a large bowl, combine flours, sugar, poppy seeds, baking powder, salt and lemon zest. Whisk to combine. In another bowl, whisk eggs, buttermilk, yogurt, oil, lemon juice, almond extract and lemon extract until smooth. Pour the wet ingredients into the dry and gently fold in with a spatula until the batter is just moistened and blended. It may be a bit lumpy, that’s okay. Scoop batter into prepared muffin tin. Fill the cups 2/3 of the way full. In another small bowl, combine all of the ingredients for the streusel topping. Sprinkle topping evenly over the muffin batter. Bake muffins 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool in the muffin tin for 5 minutes before removing muffins to a cooling rack. Notes Leftovers can be stored in an airtight container at room temperature 2-3 days or in the refrigerator up to 5 days. Muffins may also be frozen. Try not to over-mix the batter. Too much mixing causes dense, tough muffins with little tunnels. The batter should be just moistened, and lumpy batter is totally fine! Don’t overbake. Another cause for tough, dry muffins is over-baking. As soon as the toothpick comes out clean, take them out of the oven! If you have whole wheat pastry flour, you can use all whole wheat flour instead of 1 cup all-purpose. You can also use all-purpose for all of the flour, if you’d like. The lemon extract is optional, but highly recommended for the best lemon flavor!
Keywords: lemon poppy seed muffins, healthy lemon poppyseed muffins, lemon poppyseed streusel muffins