Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

  • Makes18 servings
  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Calories180
  • Made withSplenda Granulated Sweetener


    • 290 g cake flour
    • 50 g sugar
    • 170 g unsalted butter, softened
    • 35 g nonfat dry milk
    • 2 teaspoons baking powder
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt
    • 180 ml buttermilk
    • 2 tablespoons lemon juice
    • 2 tablespoons grated lemon peel
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 2 tablespoons poppy seeds
    • 18 g SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy180 kcal230.77%
    • Total Fat9.00 g11.54%
    • of which saturates5.00 g1.82%
    • Total Carbohydrate20.00 g7.27%
    • of which sugars6.00 g2.18%
    • Fibre1.00 g3.57%
    • Protein4.00 g8%
    • Salt0.40 g0.15%



    Preheat oven to 180°C. Place paper liners into 18 cupcake pans. Set aside.


    Place cake flour, Splenda Granulated, sugar and softened unsalted butter in a large mixing bowl. Beat on medium speed for 1 to 2 minutes or until the butter is incorporated into the flour mixture, with only very small pieces of butter visible.


    Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.


    Mix buttermilk, lemon juice, lemon zest, eggs and extracts in a small bowl. Stir well.


    Add ⅔ of the buttermilk mixture to the flour mixture and beat on medium speed until the liquids are blended into the flour mixture. Beat on medium-high speed an additional 45 to 60 seconds until the batter starts to get lighter in appearance.


    Reduce mixer speed to low and add remaining liquids. Beat on medium speed until blended. Add poppy seeds. Mix on medium high speed an additional 30 seconds.


    Pour muffin batter into prepared pans. Bake muffins in preheated 180°C oven 12 to 15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.

    Made with

    Splenda Granulated Sweetener

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