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Healthy Lemon Poppyseed Muffins (Delish!)

2011 May 18
by Dylan

So…this was originally a recipe for donuts, but I changed it up quite a bit to make it a lot healthier, and easily made in a muffin tin. They’re super low fat and are absolutely delicious!

Adapted from Lemon Drop

  • 1 1/4 cup all purpose flour.
  • 1/2 cup fine granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon poppyseeds
  • 1 large egg
  • 1/3 cup fat-free plain Greek yogurt
  • 1/3 cup PLUS 1/4 cup buttermilk (1%)
  • 1 tablespoon vegetable oil
  • Zest of one lemon (or 1tsp dried lemon peel)
  • 1/2 teaspoon lemon extract
  • 2 teaspoons lemon juice
  • 1/2 teaspoon pure vanilla extract


  • 1 cup of icing sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 3 teaspoons skim milk


  1. Preheat oven to 400F
  2. Spray muffin pan with cooking spray. This should make 10-12 muffins
  3. In a large bowl, whisk together first 7 ingredients
  4. In a medium bowl or measuring cup, whisk together the remaining ingredients
  5. Fold wet ingredients into dry ingredients and blend until combined
  6. Fill the muffin pans about 2/3 full.
  7. BAKE 12-15 minutes until golden brown around edges and toothpick inserted in center comes out clean
  8. Immediately turn out muffins onto a cooling rack, turn right-side up and allow to cool completely
  9. Make glaze by combining all glaze ingredients in a bowl and whisking until smooth
  10. Line a cookie sheet with wax or parchment paper
  11. Place muffins on cooling rack over cookie sheet
  12. Dip muffins, face-side down, into glaze and turn right-side up.
  13. Place on rack and allow glaze to harden slightly (15-30 min)


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