Weight Watchers Lemon Muffins with Poppy Seeds Recipe
Weight Watchers Lemon Muffins with Poppy Seeds are an inviting option for those craving something fresh and tangy.
These muffins strike a wonderful balance, blending the lively flavor of lemon with the unique texture of poppy seeds.
To make these muffins, you’ll need simple, everyday ingredients: flour, sugar, poppy seeds, baking powder, salt, milk, oil, eggs, and lemon zest and juice.
There’s something special about the way these elements come together to create a delightful snack or breakfast treat.
They are great warm in the morning with a cup of tea, or served with fresh fruit as a light afternoon snack. And when it comes to dinner, they make a great addition to the dessert menu.
A quick tip for the perfect muffin: just stir until the ingredients are moistened. Over-mixing can lead to a dense texture, so keep a light hand.
Feel free to add a hint of vanilla or almond extract to add a personal touch to the recipe.
Whether you’re entertaining guests or enjoying a quiet moment alone, these muffins offer a delightful culinary experience.
With their bright flavor and easy preparation, they’re sure to become a favorite in your kitchen. Enjoy the taste and the smiles they’ll bring to those you share them with!
Weight Watchers Points
4 Points (2022/2023 Plan)
MyWW Points: 4 Blue Plan and 4 Green Plan
4 WW Freestyle Points and 4 Smart Points
Related Recipes
Weight Watchers Raspberry Lemon Muffins
Weight Watchers Lemon Yogurt Muffins
Weight Watchers Lemon Sponge Cake
We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Lemon Muffins with Poppy Seeds
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 3 tablespoon poppy seeds
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup fat-free skim milk
- 1 large egg
- 1 large egg whites
- 1 tablespoon lemon zest grated
- ¼ cup fresh lemon juice
Instructions
- Preheat the oven to 400°F.
- Line a 24-cup mini-muffin pan with paper liners.
- In a large mixing bowl, add the flour, 3⁄4 cup of sugar, poppy seeds, baking powder, and salt. Using a wire whisk, mix well.
- In a small mixing bowl, add the milk, oil, egg, egg white, and lemon zest. Using a wire whisk, mix well.
- Add the milk mixture to the flour mixture.
- Stir until the flour mixture is moistened.
- Fill the muffin cups evenly with the batter.
- Bake until the tops spring back when lightly pressed, 10 to 15 minutes.
- Let the muffins cool in the pan on a rack.
- In a small microwavable bowl, combine the remaining 1⁄4 cup of sugar and the lemon juice.
- Microwave on High until it boils, 45 seconds to 1 minute.
- Stir until the sugar is dissolved.
- Using a wooden skewer, poke 5 holes in each muffin.
- Gradually brush the lemon syrup over the muffins, letting it soak in before brushing on more syrup.
Notes
Nutrition
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