Lemon Muffins Made with Splenda
Brighten your mornings with these tangy, sugar-free Lemon Muffins made with Splenda—perfect for anyone looking to indulge without the added sugar! Bursting with fresh citrus flavor from real lemon juice and zest, these golden muffins are irresistibly moist thanks to Greek yogurt and a touch of melted butter. Quick and easy to prepare, they’re ready in under 35 minutes, making them an ideal breakfast treat or mid-day snack. Whether you're watching your sugar intake or simply love a light, zesty baked good, these muffins promise all the flavor of traditional lemon muffins, minus the guilt. Serve them warm for an extra comforting treat, and enjoy their balance of sweetness and citrusy zing!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Splenda (granular)
- 0.25 cups Unsalted butter, melted and slightly cooled
- 0.5 cups Plain Greek yogurt
- 2 pieces Large eggs
- 0.25 cups Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, combine the Splenda, melted butter, and Greek yogurt until smooth. Add the eggs, one at a time, mixing well after each addition.
Stir in the lemon juice, lemon zest, and vanilla extract until evenly incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins light and tender.
If the batter seems too thick, stir in the milk, one tablespoon at a time, until the consistency is slightly thick but spoonable.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 261.9 g | 95% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 290 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
