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Lemon Poppy Seed Muffins Recipe

Lemon Poppy seed Muffin made with Truvia

Tart meets sweet with every bite. These muffins are a light, lemony treat with a poppy seed crunch. And they contain 35% fewer calories* and 75% less sugar* than the full-sugar version. Makes 12 muffins.

Serving size: 1 muffin (85g)

Calories: 230 Calories

Ingredients

  • Muffins

  • Zest from 2 lemons

  • 1⁄2 cup Truvía® Cane Sugar Blend

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1⁄4 tsp baking soda

  • 1⁄4 tsp salt

  • 3⁄4 cup reduced-fat sour cream

  • 2 eggs

  • 11⁄2 tsp vanilla extract

  • 1⁄2 cup unsalted butter, softened

  • Juice from 1 lemon

  • 2 Tbsp poppy seeds

  • Glaze

  • 1⁄2 cup Truvía® Cane Sugar Blend, ground in a food processor or grinder

  • Juice from 1 lemon

Directions

  • 1.

    Preheat oven to 400° F.

  • 2.

    In a large bowl, combine the lemon zest, Truvía® Cane Sugar Blend, flour, baking powder, baking soda and salt.

  • 3.

    In a smaller bowl, combine sour cream, eggs, vanilla, butter and lemon juice and whisk together until smooth.

  • 4.

    Add the sour cream mixture to the flour mixture. Gently mix together until just combined, then fold in the poppy seeds.

  • 5.

    Divide batter evenly into paper lined muffin cups.

  • 6.

    Bake for 18 minutes or until a toothpick comes out clean.

  • 7.

    Prepare glaze by mixing lemon juice with ground Truvía® Cane Sugar Blend.

  • 8.

    Brush or drizzle glaze on muffins.

*This muffin has 230 calories and 9 grams of sugar per serving as compared to 350 calories and 37 grams of sugar per serving in the full-sugar version.

Nutrition Per Serving

Calories 230
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 65mg
Sodium 220mg
Total Carbohydrate 37g
Dietary FIber 1g
Sugars 9g
Erythritol 9g
Protein 4g
Vitamin A 8% DV
Vitamin C 10% DV
Calcium 10% DV
Iron 8% DV
Lemon Poppy Seed Muffins Recipe

Serving size: 1 muffin (85g)
Calories: 230 Calories

Ingredients

  • Muffins

  • Zest from 2 lemons

  • 1⁄2 cup Truvía® Cane Sugar Blend

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1⁄4 tsp baking soda

  • 1⁄4 tsp salt

  • 3⁄4 cup reduced-fat sour cream

  • 2 eggs

  • 11⁄2 tsp vanilla extract

  • 1⁄2 cup unsalted butter, softened

  • Juice from 1 lemon

  • 2 Tbsp poppy seeds

  • Glaze

  • 1⁄2 cup Truvía® Cane Sugar Blend, ground in a food processor or grinder

  • Juice from 1 lemon

Directions

  • 1.  

    Preheat oven to 400° F.

  • 2.  

    In a large bowl, combine the lemon zest, Truvía® Cane Sugar Blend, flour, baking powder, baking soda and salt.

  • 3.  

    In a smaller bowl, combine sour cream, eggs, vanilla, butter and lemon juice and whisk together until smooth.

  • 4.  

    Add the sour cream mixture to the flour mixture. Gently mix together until just combined, then fold in the poppy seeds.

  • 5.  

    Divide batter evenly into paper lined muffin cups.

  • 6.  

    Bake for 18 minutes or until a toothpick comes out clean.

  • 7.  

    Prepare glaze by mixing lemon juice with ground Truvía® Cane Sugar Blend.

  • 8.  

    Brush or drizzle glaze on muffins.

Reviews

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