Lemon Poppy Seed Muffins


These Lemon Poppy Seed Muffins are perfect year round. Easy to make and absolutely delicious and can be served for breakfast or as a dessert!

PREP TIME10 minutes

COOK TIME16 minutes

TOTAL TIME26 minutes


  • 1 1/4 cups self rising flour
  • 1 tsp lemon extract (definitely recommend this, it adds the best flavor)
  • 1/2 Tbsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 3/4 cup nonfat greek yogurt
  • 1/4 cup water
  • 2 Tbsp land o’ lakes light butter or any light butter (melted) or you can use unsweetened applesauce
  • 1/2 cup sugar substitute (I use Splenda or Stevia)
  • 2 eggs
  • 1 tsp poppy seeds
  • 3 Tbsp Pillsbury sugar free Vanilla frosting


  1. Preheat oven to 400.
  2. In a large bowl cream together butter, sugar, water, eggs, extract, lemon zest and juice, and greek yogurt. Add self rising flour to wet ingredients and mix until combined. Stir in poppyseeds.
  3. Spray a 12 muffin tin with non stick cooking spray or use muffin liners. Fill muffin about 1/2 full with muffin batter.
  4. Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool before icing.
  5. Once cooled, melt 3 Tbsp of sugar free frosting in a microwaveable bowl, and then evenly drizzle over each muffin.

Servings: Makes 12 Muffins/ 2 Freestyle Smartpoints for one muffin


  1. It’s recommended to wait until they a full cooled before removing the muffins from the tin or liners

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