Want lemon muffins but not want ones with poppy seeds? Then let these lemon muffins will satisfy your lemon cravings! They contain no butter or oil and are bursting with fresh lemon flavor!
I was craving some lemon muffins, but every other recipe I could find contained poppy seeds. My teeth are built in such a way that I always get stuff stuck in my teeth, so I didn't want those poppy seeds to get stuck in there. Now, I know what you're thinking... I could just make the lemon poppy muffins and omit the poppy seeds. Well, I didn't want to do that because it seemed like I'd miss half the recipe. It would be like making macaroni and cheese without the cheese.
So I tried another recipe instead. I made some healthier substitutions in mine and swapped out half of the flour for white whole wheat. I also subbed applesauce for the butter.
Of course, if you are craving some lemon poppy seed muffins, you can add in a teaspoon of poppy seeds. But if you just want plain lemon muffins, then this recipe is a winner.
Lemon Greek yogurt muffins
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 3/4 cup milk of choice
- Zest of 2 lemons
- 1/2 cup granulated sugar
- 1 cup white whole wheat flour (can substitute for all-purpose)
- 1 cup all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened applesauce
- 1 large egg
- 3/4 cup nonfat plain Greek yogurt
Preheat your oven to 400 degrees F. Generously grease a standard muffin pan and set aside (I used a silicone muffin pan and did not grease).
Put the lemon juice in a large measuring cup. Add the milk and let it sit and curdle.
Meanwhile, in a large bowl, rub the lemon zest and sugar together with your fingers until aromatic. The sugar may form some clumps. Add the flours, baking powder and salt. Set aside.
Add the applesauce, egg and Greek yogurt to the curdled milk. Mix well. It may appear lumpy or curdled. Pour this into the large bowl with the dry ingredients. Fold everything together, using as few strokes as possible.
Evenly distribute the batter into the prepared muffin pan, filling each well about 3/4 full. Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool completely before serving.
Muffins should be stored in an airtight container at room temperature or in the refrigerator. They will keep for several days. Muffins can also be frozen and thawed.
Yield: 12 muffins
Source: Slightly adapted from cinnamon spice & everything nice