Chocolate Lemon Poppyseed Muffins

It’s Mother’s Day, it’s Mother’s Day!

I mean how can one not be this excited?! I am in love with my mom and my birthday always falls right around this weekend (sometimes on the big day!), and so there are always celebrations galore. Go figure that I would do another muffin recipe—last year I literally posted Mother’s Day Muffins

This year we are going crazy with freshness, lightness, and chocolateyness. I don’t know about you, but it seems like moms are just obsessed with that in desserts. Something about the simplicity, the vibrancy, the freshness in lemon that seems to scream Moms are going to love me!

Then I added in chocolate, because, well, chocolate, my friends…and topped them with a crumb. Let me tell you, a lemon poppyseed muffin with a crumb topping is a game changer! The addition of a couple of unexpected things in these little muffins is what really makes it unique for me—who am I kidding, was chocolate really a huge surprise?! But definitely a good one!

So, my friends, if you’re looking to wow mom, who you all should if you’re close enough to be with yours (sadly, West Virginia to Maine isn’t driving distance…), these will do the trick! I mean how many times has she woken up to breakfast in the oven, the coffee brewing, maybe some beautiful tulips on the table and Michael Bublé playing in the background?! For the almost 26 years of my life, my mom always does all of those things for me, she’s basically Superwoman, and I have no clue how she gets it all done.

This Sunday I encourage you to swap places with her for just the one day—let her eat in the living room and you make her bed!—all starting with a little coffee, a couple of these Chocolate Lemon Poppyseed Muffins, and a crazy amount of love!

crumb ingredients

Brown Sugar—2 oz, or ¼ C

Flour—3 oz, or ½ C

Butter—2 oz, or ¼ C/4 TBL



Combine brown sugar and flour together in a bowl.

Cut the butter up into hazelnut-sized cubes.

Add the butter in with the dry ingredients and mix.

Using either a pastry cutter or your hands, rub the butter into the sugar-flour until it resembles little bits of sand.

Set aside until ready to use.


muffin ingredients

Butter, room temperature—4 oz, ½ C/8 TBL

Sugar—6 oz, or ¾ C


Greek Yogurt—4oz, or ½ C

Vanilla Extract—1 tsp

Flour—12 oz, or 2 C

Baking Soda—1 tsp

Baking Powder—1 ¼ tsp

Salt—½ tsp

Poppyseeds—0.25 oz, or 1 TBL

Lemon Zest—1 medium lemon

Lemon Juice—4 oz, or ½ C

Dark Chocolate Chips—6 oz, or 1 C



Preheat your oven to 375˚ F.

In the bowl of your mixer, cream together the butter and sugar.

Scrape down the sides of your bowl and add in the eggs, one at a time.

Add in the vanilla and Greek yogurt—mix until all combined.

Sift together your flour, baking soda, baking powder and salt.

Add the lemon zest and poppyseeds.

Slowly add this to your mixer, making sure to scrape down the sides of the bowl when needed.

Once you have added all of the dry ingredients, slowly stream in the lemon juice.

Add the chocolate chips.

Line a muffin pan, and fill each cup ¾ of the way with muffin batter.

Sprinkle a healthy sized portion of the crumb you made on top, making sure to cover the top completely.

When you have filled all of your cups, put in your preheated oven and bake for 18-20 minutes, until slightly golden on top.

Remove from the oven and allow to cool slightly before eating.


Bon appétit!

Whole Wheat Carrot Blueberry Muffins

Happy second week of January!

How is it already the 11th? When did this month decide to sneak up on us? January is almost at its halfway point—totally not ready for that my friends!

With the first week back at work under my belt, my craving for anything dipped in chocolate and covered in candy canes (more or less) gone, I have had this inspiring “I can take on the world” attitude for the last 10 days. I am pretty sure it is partly the fault of these insanely healthy muffins.

I am not throwing some super fibery, possibly too dry, bran muffins at you BUT even better—blueberries, carrots, whole wheat flour, oodles of spice, and so many healthy fats. What else makes these pretty damn perfect? The fact that there is 3g of protein in each muffin. Yes. In. Each. Muffin.

Did I mention that they taste like a carrot cake? The moistness (…favorite word) of this muffin is unbeatable and the fact that there is whole-wheat flour, chia seeds and coconut oil as well makes them not only hearty, but also filling and good for you!

Like, where have these been all of my life?!

Did I mention that this whole New Year, New You thing has totally become my new mantra? I am always making way too many resolutions come January 1st, but instead, I figure if I am actively trying to better myself, that covers every resolution base. Whether that means eating a few more spinach leaves each day, reading one more chapter in my book, testing 4 recipes a week as opposed to 3, or just spending less time obsessing over social media and more time driving my fiancé crazy by singing Justin Bieber at the top of my lungs—this year will be the best, most positive year yet!

So yes, please throw me a super green smoothie with a side of these Whole-Wheat Carrot Blueberry Muffins and I know that I can really do anything!


AP Flour—1.5 oz, or ¼ C

Whole Wheat Flour—10.5 oz, or 1 ¾ C

Baking Soda—0.5 oz, or 2 tsp

Salt—½ tsp

Cinnamon—0.3 oz, or 2 tsp

Nutmeg—1 tsp

Chia Seeds—0.5 oz, or 1 TBL

Coconut Milk—2 oz, or 4 TBL

Coconut Oil (melted)—3.5 oz, or ½ C


Brown Sugar—5 oz, or 2/3 C

Maple Syrup—1 oz, or 2 TBL

Vanilla Extract—1 tsp

Carrots (grated)—4.5 oz, or 1 ½ C

Blueberries—8 oz, or 1 ½ C


Preheat your oven to 425˚ F.

In a bowl, combine the flours, baking soda, salt, cinnamon, nutmeg and chia seeds.


In a separate bowl, combine the coconut milk, eggs, brown sugar, maple syrup and vanilla. Whisk together.

Slowly pour the wet ingredients into the dry and fold together.

Once combined, add in the melted coconut oil.

Fold in your grated carrots and blueberries.

Line your muffin tin with muffin papers, or simply spray with nonstick spray.

Fill up each cup with muffin batter about ¾ of the way full, making sure to get plenty of berries in each one!

Sprinkle a little bit of brown sugar on top of each muffin—this will caramelize and add a slight crunch to the top of your muffins.

Place in the oven for 5 minutes, and then turn your oven temperature down to 345˚F and bake for an additional 15-17 minutes, until the tops of the muffins spring back slightly when touched, or when a toothpick comes out clean.

Remove from the oven and allow to cool for a few minutes before taking them out of the pan.

Enjoy on their own, toasted, with a bit of jam on them, whatever you need to give you an extra boost for the day!

Yield—18-20 muffins

Bon Appétit!