Lemon Poppy Seed Protein Muffins (No Protein Powder!)
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.
Servings: 12 muffins
Calories: 290kcal
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
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
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.
Storage
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).
Nutrition
Serving: 1muffin | Calories: 290kcal | Carbohydrates: 40g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 254mg | Potassium: 164mg | Fiber: 4g | Sugar: 14g | Vitamin A: 280IU | Vitamin C: 15mg | Calcium: 147mg | Iron: 3mg