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Lemon Poppy Seed Protein Muffins – Bright, Zesty, and Satisfying

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup fine almond flour
  • 1/2 cup vanilla or unflavored whey protein powder (or a neutral plant protein)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons poppy seeds
  • 2 tablespoons finely grated lemon zest (from about 2 lemons)
  • Wet Ingredients
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (2% or whole)
  • 1/3 cup extra-light olive oil or neutral oil
  • 1/2 cup milk of choice (dairy or unsweetened almond), room temperature
  • 1/2 cup sugar or coconut sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Optional Lemon Glaze
  • 1/2 cup powdered sugar
  • 1–2 tablespoons fresh lemon juice, to thin
  • Pinch of lemon zest, for extra zing

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together the all-purpose flour, almond flour, protein powder, baking powder, baking soda, salt, poppy seeds, and lemon zest. Break up any clumps.
  3. In a separate bowl, whisk the eggs, Greek yogurt, oil, milk, sugar, lemon juice, and vanilla until smooth and well combined.
  4. Pour the wet mixture into the dry ingredients. Stir with a spatula just until no dry spots remain. Do not overmix—a few small lumps are fine.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 16–20 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze, whisk powdered sugar with lemon juice to a pourable consistency. Drizzle over cooled muffins. Let it set for 10 minutes before serving.