Lemon Poppy Seed Muffins with Greek Yogurt Frosting
Incredibly moist lemon poppy seed muffins, topped off with a delicious frosting, are sure to be the hit of your Easter brunch! These muffins have a delightful lemony flavor and the Greek yogurt frosting gives these babies the perfect amount of sweetness.
Nothing screams spring like fresh and zesty lemon flavor. Lemon poppy seed muffins just beg to made for brunches, baby or wedding showers, lazy weekend breakfasts, healthy snacks and/or sweet after dinner treats.
These muffins are so versatile, too. Not feeling lemon poppy seed? You can simply leave the lemon and poppy seeds out and add in orange juice and chocolate chips or blueberries. The options are pretty much endless with this basic muffin recipe.
Feel free to serve your lemon poppy seed muffins sans the Greek yogurt frosting. The muffins are perfectly sweet-tart delicious either way, but the Greek yogurt frosting really makes them special. Speaking of that frosting, in one batch of frosting I tried using Chia seeds instead of poppy seeds. It worked brilliantly! It actually helped to thicken the frosting, creating a more frosting-like consistency.
Have I convinced you, yet, that you need these in your life? Here are 5 more reasons why it would be a very good idea to make these lemon poppy seed muffins, this weekend-
- your family will be forever grateful
- the simplicity
- perfectly moist
- bursting with citrusy scrumptiousness
- wholesome and hearty
Hmmm… maybe that was 6 reasons. No judging!
- 1/2 cup sugar I used coconut sugar.
- Zest from 1 lemon
- 2 cups flour I used whole grain spelt flour. Whole wheat pastry, all-purpose gluten-free or all-purpose flour would all work well.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons poppy seeds
- 2 eggs beaten
- 1/4 cup coconut oil melted
- 1/4 cup applesauce or another 1/4 cup melted coconut oil
- 1/2 cup milk I used unsweetened vanilla almond milk. Any milk will work.
- Juice from 1 lemon
- 1/2 cup plain or vanilla Greek yogurt I used nonfat.
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon poppy seeds or Chia seeds
- 1 packet Stevia optional
- Preheat oven to 400 degrees F. and prepare a muffin baking pan with cooking spray or muffin cups.
- Combine sugar and lemon zest in a medium bowl. Use your fingers to rub zest into sugar, which will create an increase in the citrus flavor. Whisk in the flour, baking powder, salt and poppy seeds.
- In a separate mixing bowl, stir together eggs, coconut oil, applesauce, milk and lemon juice.
- Pour the liquid ingredients into the dry ingredients. Gently stir to combine and only until the flour is fully incorporated into the liquid. Do NOT overmix.
- Divide batter evenly between 12 muffin cups.
- Bake muffins for 15-20 minutes and until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the muffin pan, then transfer the muffins to a baking rack to cool completely.
- While muffins are baking, stir together frosting ingredients. Once muffins are completely cooled, spread frosting over tops of muffins and garnish with a small lemon slice- enjoy!
Nutritional information calculated with all of the ingredients that I used and includes the Greek yogurt frosting made with Chia seeds. Without the frosting there are; 202 cal, 7.1g fat, 11.7g sugar and 5.8g protein.
Something to think about….
What are your Easter plans (if you celebrate)?
Do you have any Easter traditions?
What’s your favorite kind of muffin?