Meyer Lemon Poppy Seed Oatmeal Muffins
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
These muffins use nonfat milk and applesauce instead of butter and only 1 tablespoon of butter in the streusel topping. Moist and full of lemon flavor, you can enjoy these healthy muffins without guilt.
  • 1½ cups all-purpose flour
  • 1 cup oats
  • ⅔ cup sugar (scant, I used superfine)
  • 4 teaspoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup nonfat milk
  • 4 oz applesauce (one container)
  • 1 egg
  • Juice and zest of 1 lemon (about ¼ - ⅓ cup, it was a large lemon)
  • ½ teaspoon lemon extract (if you skip this I recommend adding more lemon zest)
  • ***For the Streusel Topping***
  • 1 tablespoon sugar
  • 1 tablespoon butter, cut into small chunks
  • ¼ cup oats
  1. Preheat your oven to 400℉. You can line your muffin tins with baking cups or spray them with cooking spray. I used the latter and just had no problem with sticking; just ran a butter knife along the edge of the muffin cups.
  2. Mix the streusel mixture and set aside.
  3. Combine the dry ingredients from the flour to the baking soda above and also the lemon zest in a large bowl and whisk to ensure they're incorporated nicely. Add the liquids--milk, applesauce, egg, lemon juice and lemon extract and stir to combine.
  4. Fill the muffin cups and stop with streusel. I used a ⅓ cup capacity muffin pan here so the batter filled to the rim. If you use a larger capacity muffin pan you will have more room.
  5. Bake for 16-18 minutes, rotating the pan halfway through cooking time.
I found two identical recipes on the web and using this one as my source: I made several changes: used nonfat milk, replaced the oil with applesauce and used considerably more lemon.
Recipe by Lemons + Anchovies at