Soft lemon poppyseed muffins made with healthier ingredient swaps and lower sugar content than most muffins!
Prep Time 20minutes
Cook Time 18minutes
Total Time 38minutes
1cup (133g)white or white whole wheat flour
1 and 1/2tablespoonspoppyseeds
2largeeggsseparated (1 egg, 1 egg yolk)
1/2cup (121g)lemon-flavored or vanilla-flavored Greek yogurtnot regular yogurt
1/4cup (43g)coconut oilmeasured when melted
1heaping tablespoonlemon zest
2teaspoonslemon extractno substitutes*
1/2cup (95g)brown sugarlightly packed
Preheat the oven to 350 degrees F. Spray and generously flour (do not use muffin liners as these stick) 8-9 of the muffin cavities and set aside. Pull out the wet ingredients to allow them to get to room temperature (eggs, yogurt, and melted coconut oil)
In a bowl toss together the flour with the cornstarch, baking powder, salt, and poppyseeds until mixed. (Tip: when you measure the flour spoon and level the measurement so you don't pack in too much flour into the measuring cup; you want this to be a loose measurement.)
In another bowl (important to use 2 bowls so the ingredients don't get over-mixed resulting in dense muffins), lightly beat the room temperature* egg and egg yolk with a fork for 20 seconds. Stir in the room temperature Greek yogurt, room temperature coconut oil (measure when it is melted and then let the melted oil cool to room temperature), lemon zest, lemon extract, and brown sugar.
Combine the wet and dry and mix until just combined.
Fill up 8-9 of the muffin tins (muffins should be just over 3/4ths the way full).
Place in the oven and bake for 18-22 minutes or until a toothpick comes out clean when inserted inside.
Remove from the oven and allow to cool for a few minutes before removing from the muffin tin. Allow to cool an additional 10-15 minutes before adding the glaze.
Optional glaze: Combine 1/4 cup white sugar plus 1/4 cup lemon juice in a small saucepan. Stir until the sugar is completely dissolved and a thick syrup forms. Let cool for a few minutes and then brush or spoon over the muffins.
Store muffins in an airtight container in the fridge. Best eaten within 3-4 days.
*It's really important that all of the wet ingredients (yogurt, eggs, and oil) are all the same room temperature when you mix them together.