Sugar Free Lemon & Poppy Seed Muffins
I’m seriously considering renaming the title of this website “lemons & poppy seeds” and just making recipes featuring those two ingredients. They are a classic for a reason. Because they are just amazing. Particularly in the form of these delicious muffins.
Yes, super soft, bakery-style, sugar free yummy lemon & poppy seed muffins. It can be done!
They are by far my favourite muffin recipe ever.
For breakfast, snacktime, dessert. A perfect treat any time of the day.
As always with my recipes, feel free to play around with the sweetness. Ideally use as little as you can get away with. My husband thinks this recipe is the perfect sweetness, but I am perfectly happy with a little less, as are the kids.
And although I think a classic like this one doesn’t need too much messing with, a handful of fresh blueberries in the batter wouldn’t go amiss. Or you could swap the lemon for lime or orange to change up the flavour.
But why would you really? They are just too perfect to change too much!
Soft, fluffy, light bakery-style lemon & poppy seed muffins with all the flavour and texture of a coffee shop muffin but none of the sugar!
- 300 g (2 cups) wholemeal flour (or use 1/2 and 1/2 wholemeal and plain/all-purpose for a slightly lighter muffin)
- 100 g (1/2 cup) xylitol*
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- pinch salt
- 2 tbsp poppy seeds
- 85 g (3/4 stick) unsalted butter
- 200 ml (2/3 cup) buttermilk (or whole/full-fat milk mixed with 1 tsp lemon)
- 2 medium eggs
- 2 tsp sugar free vanilla extract
- zest and juice of 2 unwaxed (ideally organic) lemons
- 1 tsp ground cinnamon
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Preheat the oven to 200C/400F/gas 6 and lightly grease a 12-hole muffin tin (or line with muffin cases). In a large bowl, mix together the flour, xylitol, baking powder, bicarb of soda, salt and poppy seeds. In another bowl or jug, mix together the other ingredients. Pour the wet ingredients into the dry and stir briefly until only just mixed (don't worry if there's a few specks of flour still - better to undermix slightly than overmix with muffins!).
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Fill each muffin tin hole almost to the top (about 2/3 of the way) with the muffin batter. Bake in the preheated oven for 20-25 mins, until the muffins are risen and going golden on top, and a skewer inserted into the centre of a muffin comes out clean. Allow to cool and eat warm (my favourite) or cold. Amazing on its own as a snack, breakfast or dessert, but also yummy served with plain yogurt or coconut yogurt and some fresh berries.
*as always with my recipes, feel free to use less sweetener! I like to reduce the amount we use each time to help our tastebuds adjust to less sweet baked goods.
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