The Best Lemon Poppy Seed Protein Muffins
Indulge in these delectable Healthier Lemon Poppy Seed Protein Muffins! Crafted without any added sugars and replacing excess butter with yogurt, these jumbo, bakery-style treats are a delightful twist on the classic. Loaded with protein, flavours of lemon and poppy seed, and luscious white chocolate chunks that melt in every bite, these muffins boast a generous 10g of protein per serving.
Ingredients
- 50 g light butter melted and cooled slightly
- 75 g yogurt
- 1 egg
- 3/4 cup milk 180ml + lemon juice to make buttermilk (you can use a light higher protein milk or a plant-based option)
- 2 lemons juiced + zest
- 1 tsp vanilla
- 1 tsp lemon extract optional
- 100 g granulated sweetener A zero calorie sweetener was used in this recipe, or you can use normal sugar/brown sugar/monkfruit OR a mix of both sweeteners
- 140 g flour can sub for oat flour
- 60 g vanilla protein powder see notes, can sub for flour
- 1 tsp baking powder heaped tsp
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds 15-18g
- 60 g sugar free white chocolate chips normal white chocolate, chocolate chunks etc
Instructions
- In a mixing bowl, combine the melted light butter, granulated sweetener and extracts. Mix until the ingredients are well combined and the mixture has a creamy texture.
- Add the egg, yogurt, buttermilk (prepared by combining milk with the juice of 2 lemons), and lemon zest to the butter mixture. Mix thoroughly until the wet ingredients are fully integrated.
- Sift in the flour, protein powder, baking powder, baking soda, and a dash of salt. Add the poppy seeds and gradually fold the dry mixture into the wet mixture, ensuring even incorporation.
- Dust the white chocolate chips in some flour and gently fold into the mix.
- Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.
- Preheat and Line: Preheat your oven to 220°C (428°F). While the oven heats up, prepare 10 muffin liners in a muffin tin.
- Distribute the muffin batter evenly among the prepared liners. For optimal results add 8 muffins liners to 2x 6 muffin tin trays, filling up the ones without liners with water. (4 muffins per tray)
- Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 17-20 minutes or until a toothpick inserted into the center emerges clean.
- Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.
Notes
*This recipe uses a zero calorie granulated sweetener that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener.
Protein used: Vanilla Buttercream from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)