Step 1

In a mixing bowl, combine the melted light butter, granulated sweetener and extracts. Mix until the ingredients are well combined and the mixture has a creamy texture.

Step 2

Add the egg, yogurt, buttermilk (prepared by combining milk with the juice of 2 lemons), and lemon zest to the butter mixture. Mix thoroughly until the wet ingredients are fully integrated.

Step 3

Sift in the flour, protein powder, baking powder, baking soda, and a dash of salt. Add the poppy seeds and gradually fold the dry mixture into the wet mixture, ensuring even incorporation.

Step 4

Dust the white chocolate chips in some flour and gently fold into the mix.

Step 5

Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.

Step 6

Preheat and Line: Preheat your oven to 220°C (428°F). While the oven heats up, prepare 8 muffin liners in a muffin tin.

Step 7

Distribute the muffin batter evenly among the prepared liners. For optimal results add 8 muffins liners to 2x 6 muffin tin trays, filling up the ones without liners with water. (4 muffins per tray)

Step 8

Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 17-20 minutes or until a toothpick inserted into the center emerges clean.

Step 9

Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.