High Protein Lemon Poppy Seed Muffins
These Bakery-Style High Protein Lemon Poppy Seed Muffins are soft, fluffy, and bursting with fresh lemon flavor. Made with Greek yogurt, maple syrup, and vanilla protein powder, they're a delicious high-protein breakfast or snack with a bright citrus twist.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup vanilla whey protein powder
- 2 tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk plain Greek yogurt
- ⅓ cup melted butter
- ⅓ cup maple syrup
- ¼ cup fresh lemon juice
- zest of 2 lemons
- 2 tsp vanilla extract
- ¼ cup whole milk
Optional Lemon Glaze
- ¾ cup powdered sugar
- 1½ –2 tbsp fresh lemon juice
Healthier Glaze Option
- Mix ½ cup Greek yogurt with 1 tbsp maple syrup and 1 tsp lemon zest.
Instructions
- Preheat oven to 375°F.
- Line a 12-cup muffin tin with liners.
- In a large bowl whisk together the dry ingredients: flour, protein powder, poppy seeds, baking powder, baking soda, and salt.
- In another bowl whisk together the wet ingredients: eggs, Greek yogurt, melted butter, maple syrup, lemon juice, lemon zest, vanilla, and milk.
- Pour wet ingredients into dry and gently fold until just combined. Do not overmix. The batter should be thick but scoopable.
- Fill muffin cups almost to the top.
- Bake for 18–22 minutes until the tops are lightly golden, centers spring back when touched, toothpick comes out mostly clean *Do not over bake or they will turn out dry!
- Cool 10 minutes before glazing.
- Drizzle with lemon glaze if desired.
Notes
Storage: store in an airtight container for up to 5 days in the refrigerator.