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+ servings
lemon poppy seed muffins

Lemon Poppy Seed Muffins with Raspberry Cream Cheese Glaze

The spring muffins that'll have you eating muffins for every meal! Our lemon poppy seed muffins are great for a snack, breakfast, or even dessert!
Prep 15 minutes
Cook 16 minutes
Total 31 minutes
Fat 4
Carbs 27
Protein 3
Yield 12

Ingredients

Wet

  • 1 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup honey
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons melted coconut oil

Dry

Optional Glaze

  • 3 oz. cream cheese
  • 3 teaspoons raspberry jam
  • 1 - 3 teaspoons water

Instructions

  • First, preheat oven to 350ºF and line a standard-size 12-muffin pan with muffin liners. Option to also spray with nonstick cooking spray.
  • Next, crack eggs into a large bowl and whisk. Then, add the rest of the wet ingredients to the bowl (minus the melted coconut oil) and mix.
  • Add all of the dry ingredients to the wet and mix again.
  • Finally, add melted coconut oil and mix one last time.
  • Fill each muffin around 3/4 of the way full. Then, place in the oven at 350ºF and bake for 16-18 minutes.
  • For the glaze, melt cream cheese for around 10-20 seconds in your microwave to partially soften. Then, add raspberry jam and mix. Thin glaze out with water. Start with 1 teaspoon and go from there. The goal is to be able for the glaze to hold its shape, but not be too thick.
  • Once the muffins have cooled, drizzle on glaze right before serving.

Watch it

Nutrition Facts

Calories: 155kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Fiber: 2g | Sugar: 16g