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
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.
- 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