By Bakery-style lemon poppy seed protein muffins might seem like a distant dream, but I promise they aren't! They are right here and packed with protein and fiber, and easy to whip up at home. With a few bakery hacks, they truly rival any muffins you'll find at your local coffee or pastry shop.
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After the success of our blueberry protein muffins, we've been figuring out what the next high-protein baking idea should be. And since we're at peak summer, all I want is freshness, so I set about testing lemon poppyseed muffins. After a few flops, we've nailed a recipe that's easy to make, packed with 11g of protein, 4g of fiber, and is ultra fluffy and tender.
Just like your favorite bakery ones 🙂 Enjoy for a high protein breakfast with some cottage cheese egg bites or just an on the go snack.
Jump to:
fill the cups really full
You might be alarmed at how full these muffin cups must be to make 12 muffins. But I promise it'll all work out and you'll have those bakery style domed muffins. I mean, you could charge folks $4 for these muffins!
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Flour: We're using a blend of whole wheat and all-purpose flour for added protein and fiber. You can use all all-purpose flour or bread flour, but I would not use all whole wheat flour. The muffins become too dense.
- Lemons: Zest these first and then juice them. And be careful not to zest the bitter white rind. Use the last lemon to make protein lemon bread or protein lemon ricotta pancakes!
- Milk: We use soy milk because it's what we have on hand mostly but any higher protein plant based milk or cow's milk works.
- Yogurt: Feel free to use plant-based Greek yogurt for these. It's also what we use as our base in our cranberry yogurt muffins.
- Chia seeds: These should be folded in at the end (similar to chocolate chips). Otherwise, they start to puff up too much as they absorb liquid. Have more to use? Make our lemon poppy seed rolls!
- White sugar: I know we usually only use unprocessed sugar, but this sugar topping is truly worth it! It makes these muffins great (not just good, great) so please, please, please do not skip it!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
a note about maple syrup
When making lemon muffins, it's a fine balance of acidity so they taste like lemon and not bitter. Because of this, we are using maple syrup or agave because both are bases. Honey will not work because it's an acid and will react with the leaveners, making for bitter muffins.
step by step: tips to nail this recipe every time
- Line your muffin tin: We recommend using either silicone molds or lining with foil liners. This batter likes to stick, so if all you have are paper liners, be sure to spray well with non-stick spray.
- Mix wet and dry separately: This is necessary because overmixed lemon protein muffins end up dense, gummy, and slightly acidic.
- Use your hands: Rub the sugar and lemon zest between your hands. This releases the flavor and fragrance of the lemon zest fully.
- Work in batches and at different temps: The trick with bakery style goods is to bake 6 in a 12 muffin tin to allow space between and to start baking at a higher temp, then drop it.
quick recipe video
making mini muffins
For mini muffins, still bake in batches, filling only every other spot. But, you can just bake them at 350 degrees all the way through for about 20 minutes. There's no need to start at a higher tempurature.
store them
If you're lucky enough to have leftovers, here's some helpful tip on storing it and reheating it.
- Fridge: Keep these on the counter for up to 3 days or in the fridge for up to 7 days in an air tight container.
- Freezer: Store for up to 3 months in a freezer safe container.
- Reheating: Enjoy cold or reheat from frozen (or just from the fridge).
Recipe
Lemon Poppy Seed Protein Muffins (No Protein Powder!)
Ingredients
- 1.25 cups whole wheat flour
- 1.5 cups all-purpose flour
- 3 teaspoon baking powder
- ½ cup hemp seeds
- .5 teaspoon salt
- 1.25 cup plain Greek yogurt (or plant-based Greek yogurt)
- 2 eggs (or flax egg)
- ¼ cup milk (I prefer soy, but anything works)
- 2 teaspoon vanilla extract
- ½ cup pure maple syrup (or agave (do not use honey!))
- 4 tablespoon butter (melted)
- 3 tablespoon chia seeds
- 2.5 lemons (for zest and juice)
Sugar Crackle Topping
- 1.5 lemons (for zest)
- ¼ cup white sugar
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat oven to 425 degrees F. Prepare a muffin tin with foil liners (if not silicon). If you don't have foil liners, spray well with nonstick spray because the batter likes to stick!
- Mix the dry ingredients: Combine the 1.25 cups whole wheat flour, 1.5 cups all-purpose flour, 3 teaspoon baking powder, .5 teaspoon salt, 3 tablespoon chia seeds, and ½ cup hemp seeds in a large bowl and mix together.
- In another medium bowl, zest your 2.5 lemons and juice them. Mix this with 1.25 cup plain Greek yogurt, 2 eggs, ¼ cup milk, 2 teaspoon vanilla extract, ½ cup pure maple syrup, and 4 tablespoon butter (melted). Mix until just combined (it will be a bit lumpy, which is fine!).
- Scoop the batter into a lined muffin tin, filling only every other one. This is key to getting tall, bakery-style muffins. Fill them really full, almost domed and then fill some more. You'll have to work in batches, but it's worth it. They're still great if you fit all 12 in one pan, they just won't be as high. Fill your muffin tins veryyyyyy full! You should use all the batter for just 12 muffins. If you're nervous about them being this full, you can make 16-18 normal-sized muffins and just enjoy two in a serving 🙂
- In a small bowl, use your hands to mix together the ¼ cup white sugar and zest from the other 1.5 lemons until fragrant. Sprinkle on top of each muffin before baking.
- Bake at 425 degrees F for 10 minutes, then reduce oven temperature to 350 and bake for 10-12 more minutes without opening the oven.
- Remove from the oven. Bump the oven temp back up to 425 to repeat with the rest of your batter.Let them cool in the pan for 10 minutes, then remove and let cool completely (like 30 minutes) for the center to be fully baked. Then, enjoy!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
I made these - they're pretty good! I think what you really nailed is the texture. These babies are HEAVY and they're just dense enough to not be a cupcake but not brick-like. Love the nutrient profile too.
Two issues for me:
1) I think I'd still add poppy seeds in addition to the chia (or more chia, I guess). It's a personal preference, but I like my lemon poppy muffins real seedy.
2) The lemon flavor wasn't quite strong enough for me. Any thoughts on adding an extra tablespoon of lemon juice and/or zest?
Thanks so much for the recipe!
Appreciate the throughout reply! You could definitely add the juice ad zest from another lemon to the batter. I would just increase the baking soda to 3 tsp.
Why not use honey instead of maple syrup?
Honey is an acid so when I tested it, it + the lemon which is also acidic reacted too much with the baking powder/soda and caused it to taste bitter. Maple syrup and agave aren't acidic. But, if you're not sensitive to bitter tastes then honey can be used!
Really loved these muffins - will make again. The sugar topping was a happy surprise 🙂 I don't think I followed the recipe 100% correctly with regard to the lemon (little helper was distracting) but they still were great
Love the poppy seed muffin recipe, I changed it for oranges instead of lemons and I use cocunut suger instead of white suger and it comes out delicious (I even lowered the mapel syrup in it and it was still delicious).
That sounds delicious!
These muffins are not sweet but the lemon sugar topping makes it taste good. After baking and cooled, my muffins were tasted more dense and drier than I like. I prefer the muffins to be a fluffy and moist. I wonder if the high temperature caused it to be more drier than I like.
Hmm, did you reduce the temperature after the initial high temp bake time?
Fantastic and easy recipe! Added some blueberries since I needed to use them and came out perfect.
That sounds perfect!