Lemon Poppy Seed Protein Muffins (No Protein Powder!)
Serves 1210 mins prep20 mins cook
Bakery-style lemon poppy seed protein muffins might seem like a distant dream, but I promise they aren't! They are right here and packed with protein and fiber, and easy to whip up at home. With a few bakery hacks, they truly rival any muffins you'll find at your local coffee or pastry shop.
0 servings
What you need
Instructions
0 Preheat oven to 425 degrees F. Prepare a muffin tin with foil liners (if not silicon). If you don't have foil liners, spray well with nonstick spray because the batter likes to stick! 1 Mix the dry ingredients: Combine the [wprm-ingredient text="1.25 cups whole wheat flour" uid="0"], [wprm-ingredient text="1.5 cups all-purpose flour" uid="1"], [wprm-ingredient text="2.5 tsp baking powder" uid="2"], [wprm-ingredient text=".5 tsp salt" uid="3"], [wprm-ingredient text="3 tbsp chia seeds" uid="12"], and [wprm-ingredient text="1/2 cup hemp seeds" uid="13"] in a large bowl and mix together. 2 In another medium bowl, zest 2 of the lemons and then juice them for the [wprm-ingredient text="2 tbsp lemon juice" uid="4"]. Mix this with [wprm-ingredient text="1.25 cup plain Greek yogurt" uid="5"], [wprm-ingredient text="2 eggs" uid="6"], [wprm-ingredient text="1/4 cup milk" uid="7"], [wprm-ingredient text="2 tsp vanilla extract" uid="8"], [wprm-ingredient text="1/2 cup pure maple syrup" uid="9"], and [wprm-ingredient text="4 tbsp butter" uid="10"] (melted). Mix until just combined (it will be a bit lumpy which is fine!). 3 Scoop the batter into a lined muffin tin, filling only every other one. This is key to getting tall, bakery-style muffins. Fill them really full, almost domed and then fill some more. You’ll have to work in batches, but it’s worth it. They’re still great if you fit all 12 in one pan, they just won’t be as high. Fill your muffin tins veryyyyyy full! You should use all the batter for just 12 muffins. If you're nervous about them being this full, you can make 16-18 normal-sized muffins and just enjoy two in a serving 🙂 4 In a small bowl, use your hands to mix together the [wprm-ingredient text="1/4 cup white sugar" uid="14"] and zest from the 1 remaining lemon until fragrant. Sprinkle on top of each muffin before baking. 5 Bake at 425 degrees F for 10 minutes, then reduce oven temperature to 350 and bake for 10-12 more minutes without opening the oven. 6 Remove from the oven. Bump the oven temp back up to 425 to repeat with the rest of your batter.Let them cool in the pan for 10 minutes, then remove and let cool completely (like 30 minutes) for the center to be fully baked. Then, enjoy!View original recipe