Fluffy, perfectly sweet Healthy Lemon Poppyseed Muffins bursting with bright lemon flavor! Made in less than 30 minutes with nourishing ingredients like whole wheat flour, honey, and fresh lemon. These freeze great and are a huge hit with kids. Enjoy for a quick breakfast or a delicious snack with tea! Egg free and dairy free.
Hi hi hello, I'm back with another stunning healthy muffin recipe because I simply cannot stop with the nourishing snacks!
I plan to stuff my freezer full of muffins once baby #2 arrives, and this gem is topping the list. Oh so fluffy, bursting with vibrant lemon flavor, and simply irresistible with lemon vanilla glaze. Can you even?!
- Milk: I used unsweetened vanilla almond milk, but any milk works (use non-dairy if needed). We're combining it with lemon juice to make vegan buttermilk!
- Whole wheat flour: For some whole grains and fiber. You could also use all purpose flour or whole wheat pastry flour, but I've struggled to find that in grocery stores lately.
- All purpose flour: Originally I made these with whole wheat pastry flour, but since I can't find it anymore, I now do half whole wheat and half all purpose. This is great for some whole grains but not an overwhelming wheat flavor.
- Honey or maple syrup: To lightly sweeten the muffins, but less than usual since we also have a glaze. I've also tested this recipe with ½ cup organic cane sugar, which works great!
- Baking soda and powder: For a nice rise.
- Fine sea salt: To round out and balance the flavor. I like sea salt better than iodized table salt for improved flavor, but regular salt will work, too.
- Oil: I used avocado oil for neutral flavor, but melted coconut will work as well.
- Poppyseeds: A must for lemon poppyseed muffins! I like to buy a small amount in the bulk bins.
- Vanilla extract: A must to maximize muffin flavor.
- Lemon zest and juice: For lots of lemon flavor, plus the liquid in our glaze for tang.
- Powdered sugar: To make a smooth, shiny glaze.
Be sure to see full recipe card for full ingredient quantities!
How to make (step by step process)
Whisk lemon juice with almond milk and let sit for 5 minutes.
Combine dry ingredients in a mixing bowl.
Whisk in lemon zest.
Whisk oil, vanilla and honey into milk mixture. Add to dry ingredients and stir until just combined.
Spoon batter evenly into muffin tin.
Bake, cool, top with glaze and devour!
Substitutions and dietary modifications
- Vegan: Use maple syrup instead of honey.
- Gluten free: Use a 1:1 all purpose gluten free baking flour.
- Nut free: Use oat or soy milk.
- Blueberry Lemon Poppyseed Muffins: Add 1 cup fresh or frozen blueberries to batter.
What makes these healthy?
I must say that as a dietitian, I love making healthy snacks accessible and hella tasty.
- They have far less sugar and fat compared to traditional muffins.
- They're packed with energizing whole grains and fiber thanks to whole wheat flour.
- They're egg and dairy free, making them low in cholesterol and perfect for those with allergies.
How to store
Store muffins in a tightly covered container at room temperature for up to three days, or in the refrigerator for up to five days. (They may get more dry once in the fridge.)
Can you freeze muffins?
You bet! Freeze cooled muffins a lined baking sheet or plate and then once frozen, pop them into a freezer baggie.
I hope you love this recipe as much as I do!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!Print
Fluffy, perfectly sweet Healthy Lemon Poppyseed Muffins bursting with fresh, bright lemon flavor! Made with nourishing ingredients like whole wheat flour, honey, and lemon zest. These freeze great and are a huge hit with kids. Enjoy for a quick breakfast or a delicious snack with tea! Done in under 30 minutes, egg free and dairy free.
For the muffins:
- 1 ½ cups unsweetened vanilla almond milk + 2 tbsp lemon juice
- 1 ½ cups whole wheat flour
- 1 cup all purpose flour
- 2 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- Zest of 2 large lemons (2 tbsp), plus more for garnish if desired
- ⅓ cup avocado oil or melted coconut oil
- ⅓ cup honey or pure maple syrup (or ½ cup for sweeter muffins)
- 1 tsp vanilla extract
For the glaze*:
- ½ cup powdered sugar
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- Preheat the oven to 425°F. Lightly grease a muffin tin.
- Place almond milk in a liquid measuring cup or bowl and stir in lemon juice. Set aside.
- Measure flour by spooning it into measuring cup and leveling with a knife, being careful not to dip cup into flour or pack it in. In a large mixing bowl, whisk flour, poppy seeds, baking powder, baking soda, and salt. Whisk in lemon zest.
- Add oil, honey or maple syrup, and vanilla to almond milk mixture. Whisk until well combined. Pour into the dry ingredients. Use a wooden spoon to stir until just barley combined. Do not over-mix.
- Use ⅓ cup measure to scoop batter into the prepared muffin tin, filling cups to the top. Bake for 5 min at 425F, then (keeping muffins in the oven) reduce heat to 350F and bake 12 more minutes, or until a toothpick comes out clean with a few crumbs. Cool muffins in tin for 10 minutes before transferring to a wire rack to cool.
- While muffins cool, whisk together powdered sugar and lemon juice in a small bowl until a nice glaze forms. Once muffins are completely cool, drizzle on glaze. Garnish with extra lemon zest. Enjoy!
*The glaze makes these muffins the perfect sweetness; I really don't recommend skipping it! If you do, I recommend increasing the honey/maple syrup to ½ cup to ensure the muffins have enough flavor and sweetness.