Lemon poppy seed muffins
37 min · 10 g protein · 107 cals / serving
Golden lemon poppy seed muffins with a soft, moist crumb full of fresh lemon zest and the gentle crunch of poppy seeds, finished with a spoonful of tangy lemon skyr cream. Greek yogurt and egg do the work of most of the butter and oil.
Ingredients
- 1 1/2 tbsp granulated sugar
- zest of 2 lemons lemon zest
- 2/3 tsp stevia, pure stevia powder, or sweetener equal to 2/3 cup sugar
- 3/4 cup + 3 tbsp nonfat Greek yogurt
- 2 eggs
- 1 1/2 tbsp butter, melted and cooled
- 3 tbsp lemon juice, from the zested lemons
- 1 tsp vanilla extract
- 2/3 cup all-purpose flour
- 2 2/3 scoops (80 g) whey protein, vanilla or unflavoured
- 2 tsp baking powder
- 1/4 tsp + a pinch baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds
Lemon skyr cream
- 1/3 cup skyr, plain, or nonfat Greek yogurt
- 1 tbsp powdered sugar
- 2 tsp lemon juice
Steps
- Heat the oven to 400°F and line a 12-cup muffin tin with paper cases. In a large bowl, rub the sugar and lemon zest together with your fingertips until fragrant, then whisk in the stevia, yogurt, eggs, egg whites, melted butter, lemon juice and vanilla.
- In another bowl whisk the flour, protein powder, baking powder, baking soda, salt and poppy seeds.
- Fold the dry ingredients into the wet with a spatula only until no flour shows; a few lumps are fine, and overmixing makes them tough.
- Divide between the cases; they will be full. Bake 5 minutes at 390°F, then turn the oven down to 350°F and bake 15–17 minutes more, until risen, golden and a skewer in the centre comes out clean. The hot start helps them rise. Cool 10 minutes in the tin, then on a rack.
- Stir the skyr, powdered sugar and lemon juice into a thick lemon cream and spread a spoonful over each cooled muffin.
Good to know
Can I skip the protein powder?
Use 80 g more flour instead. The muffins are lighter and more like the bakery kind, with less protein and a lower score: about 29 instead of 50.
How do I keep them?
Without the topping, airtight for 2 days or frozen for a month; add the skyr cream on the day. Once topped, keep them in the fridge.
Lemon blueberry instead?
Fold 150 g of fresh or frozen blueberries into the batter at the end and bake 2–3 minutes longer.
Per
- Calories
- 187
- Protein
- (40%)
- 18 g
- Fat
- (25%)
- 5 g
- Carbohydrates
- (36%)
- 17 g
- of which sugar
- 6 g
- Fiber
- 1 g
- Sodium
- 347 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1282 kcal goes into the pot and 764 g of ingredients comes out as about 685 g of food: 187 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.