Healthier lemon poppy seed muffins are easy to make and the perfect spring recipe. They're filled with lemon, olive oil and topped with a lemon icing. You will not believe how yummy they are!
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4.23 from 9 votes

Healthier Lemon Poppyseed Muffins

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12
Author: Molly Thompson

Ingredients

  • Muffins:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup melted coconut oil
  • 2/3 cup sugar
  • 2/3 cup Greek yogurt
  • 1 Meyer lemon zested and juiced
  • 2 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon poppy seeds
  • Icing:
  • Juice from half a lemon
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 425°F. Place muffin liners in a 12 count muffin tin or spray with non stick spray. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, whisk together olive oil, coconut oil, sugar, yogurt, and lemon juice and zest until fully combined. Add egg and vanilla, and mix thoroughly.
  • Add dry ingredients to wet ingredients in two additions, stirring until just combined. Fold in poppy seeds.
  • Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425°F then reduce heat to 350°F and bake for another 8 to 10 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
  • Allow to cool in pan for ten minutes then transfer to cooling rack to cool completely.
  • To making the icing, whisk together the lemon juice and powdered sugar. Fill plastic bag or piping bag with the icing and cut off a very small portion of the tip with scissors. Pipe the icing on top of the muffins in a back and forth design. Allow to set for approximately 5minutes.
  • Keep in an air tight container for up to 5 days.