Lemon Poppy Seed Muffins with Jaca

By Jaca Kitchen · · Updated

These sugar-free lemon poppy seed muffins swap every spoonful of sugar for Jaca allulose, so you get the same bright, bakery-style lemon flavor with about 1 gram of sugar per muffin. Tender, cakey, flecked with poppy seeds, and finished with a tangy lemon glaze — they taste like a treat, not a compromise.

This is a Jaca-adjusted, healthier version of the classic: all of the sugar is replaced with Jaca allulose at twice the amount, keeping the muffins sweet and moist while cutting the sugar way down.

Ingredients:

Muffins

  • 1¾ cups (219g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup Jaca allulose (replaces ½ cup granulated sugar)
  • ½ cup Jaca allulose (replaces ¼ cup packed brown sugar)
  • 2 large eggs, at room temperature
  • ½ cup (120g) sour cream or plain yogurt, at room temperature
  • 1½ tablespoons fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1½ teaspoons pure vanilla extract
  • ¼ cup (60ml) milk, at room temperature

Lemon Jaca glaze

  • 2 cups powdered Jaca allulose (replaces 1 cup confectioners’ sugar — blitz granulated Jaca in a blender until powdery)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk

Instructions:

  1. Preheat oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  3. In a separate bowl, beat the softened butter with both amounts of Jaca allulose on high speed until creamed and fluffy, about 2 minutes.
  4. Add the eggs, sour cream, lemon zest, lemon juice, and vanilla. Beat until combined, scraping down the bowl as needed.
  5. On low speed, mix in the dry ingredients, then the milk, just until combined. The batter will be thick — do not overmix.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake at 425°F for 5 minutes, then — leaving the muffins in the oven — reduce the temperature to 350°F (177°C) and bake for 13–15 more minutes, until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
  9. For the glaze, whisk the powdered Jaca allulose, lemon juice, and milk until smooth, adding a splash more milk for a thinner drizzle. Spoon or drizzle over the cooled muffins.

Prep time: 15 minutes  |  Cook time: 20 minutes  |  Servings: 12 muffins