Recipe: Lemon and Poppy Seed Muffins

“I don’t care how late it is, when I wake up I’m eating breakfast.”

There’s nothing quite like starting your day with breakfast done right – freshly squeezed orange juice, eggs well-done, and a little something sweet for a morning pick-me-up… so I was delighted when Lauren Hudson of the Lifestyle Diaries hopped on board the Kitchen Inspiration series, promising a healthy spin on a breakfast staple.

I’ve been captivated by Lauren’s  blog for a while now, as I love that she so effortlessly covers a range of topics from culture and travel to fashion and beauty, and of course food! Here she shows us how to whip up a deliciously healthy batch of lemon and poppy seed breakfast muffins. Over to her…

Lemon and Poppy Seed Breakfast Muffins


Who said that being healthy had to be boring? Or even that breakfast itself had to be dull? Well, exactly. I’ve always been a little sceptical about these sorts of things, but when I was challenged to come up with a healthy breakfast recipe, I was determined to show you that muffins don’t have to be just a guilty pleasure and that they can in fact be guilt free.

I’m addicted to all things lemon at the moment – they’re so good for you and they bring everything to life. Also, have you ever tried Starbucks’ lemon and poppy seed muffin? Not that great. Dry. Boring. And probably not very good for you. Well, this is the opposite – behold your new favourite breakfast!

You’ll need:

  • ½ cup white sugar
  • 2 lemons – the zest of both and the juice of one
  • 2 large eggs
  • 5 Tbsp. unsalted butter (melted and then cooled)
  • ¾ cup Greek yoghurt
  • 1 Tsp. vanilla extract
  • ¼ cup poppy seeds
  • ¼ Tsp. baking soda
  • 1 ½ Tsp. baking powder
  • 1 ½ cup wholemeal flour
  • A pinch of salt

Preheat your oven to 200 degrees Celsius and grease a muffin tin.

Mix the sugar and zest of the lemons together in a large bowl. Then add the flour, baking soda, baking powder and salt and mix well.

In a separate bowl, mix all the wet ingredients – the eggs, the lemon juice, the butter, the yoghurt and the vanilla extract until they’re well combined. It’s easiest to do this with a whisk.

Add the wet ingredients to the dry ones and mix until they’re just combined. It’s a bit of a strange looking mixture as it’s really, really thick but don’t worry, the muffins will be great!

Pop a tablespoon of the mixture into a muffin mould – don’t flatten it out, just let it sit there.

Bake them in the oven for about 12-15 minutes, until they’re golden brown on the top and a skewer comes out clean.

Turn them onto a wire rack and let them cool for 5 minutes before eating. The best bit is you can keep them in a tin for about a week, or freeze them and use them when you need them.

Healthy, simple and oh so tasty – what more could you want for breakfast?! You also get to enjoy your muffin without worrying about your waist line!

Thank you so much for having me guest post, Ayushi! If you like what you see here and would like to follow my foodie and other adventures you can find me at The Lifestyle Diaries.


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