Lemon Poppy Seed Muffins with Almond Lemon Glaze

Lemon Poppy Seed Muffins 2

Lemon Poppy Seed Muffins with Almond Lemon Glaze

When life hands you lemons, I say make these delicious muffins inspired from a Cooking Light recipe I’ve loved for years and altered with a few tweeks.  It has a lot less fat than traditional muffins, but are still light and moist thanks to low-fat lemon yogurt.  I started using coconut oil in baked goods and it produces a wonderful texture not achieved with canola oil.  Plus I add a little extra almond extract to the glaze for an unexpected flavor hit.  Love it!  I use whole wheat pastry flour in all my baking and I don’t find it makes much difference in flavor or texture, and I love that it adds so much more fiber and whole grain goodness to baked goods.  Because let’s face it, baked goods aren’t necessarily on the list of the world’s most nutritious foods.

I don’t like to give up on my favorite carbohydrate-rich foods, especially when kids are around and when I’m working out especially hard.  That’s when the carbs, like these scrumptious muffins come in handy.  Look to carbs as your best source of energy.  They break down much faster and easier than protein and fat ever will and provide an efficient supply of ready-to-break down fuel.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins with Almond Lemon Glaze

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 12 muffins

  • Lemon Poppy Seed Muffins
  • Cooking spray
  • 2 cups whole wheat pastry flour
  • 2 Tbsp poppy seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp coconut oil, melted
  • 1/2 cup agave nectar
  • 1 tsp grated lemon rind
  • 2 Tbsp fresh lemon juice
  • 1 (8-ounce) carton lemon low-fat yogurt (I use Chobani Lemon Greek yogurt)
  • 1 large egg, lightly beaten
  • Almond Lemon Glaze
  • 1/3 cup powdered sugar
  • 2 tsp fresh lemon juice
  • 1/4 tsp almond extract
  1. Preheat oven to 400 degrees F. Coat muffin pan with cooking spray.
  2. Combine flour, poppy seeds, baking powder, baking soda and salt in a medium bowl; make a well in center of mixture.
  3. Combine oil, agave nectar, rind, juice, yogurt and egg; stir well with a whisk. Add to dry ingredients, stirring just until moist.
  4. Spoon batter into each of 12 muffin cups.
  5. Bake at 400 degrees F for 12-14 minutes or until golden. Remove muffins from pan immediately; place on a wire rack to cool.
  6. For the Almond Lemon Glaze: Combine powdered sugar, lemon juice and almond extract in a small bowl. When muffins are cool, brush glaze over tops of muffins.

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