These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.
Original recipe makes 12 muffins
Ingredients
Muffins:
2 tablespoons lemon zest
1/2 cup Truvia® Baking Blend
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup reduced-fat sour cream
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup unsalted butter, softened
3 tablespoons lemon juice
2 tablespoons poppy seeds
Glaze:
1/2 cup Truvia® Baking Blend, ground
3 tablespoons lemon juice
Directions
- Preheat oven to 400 degrees F.
- In a large bowl, combine the lemon zest, Truvia® Baking Blend, flour, baking powder, baking soda, and salt.
- In a smaller bowl, combine sour cream, eggs, vanilla, butter, and lemon juice and whisk together until smooth.
- Add the sour cream mixture to the flour mixture. Gently mix together until just combined, then fold in the poppy seeds.
- Divide batter evenly into paper lined muffin cups.
- Bake for 18 minutes or until a toothpick comes out clean.
- Prepare glaze by mixing lemon juice with ground Truvia® Baking Blend.
- Brush or drizzle glaze on muffins.