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Lemon Poppy Seed Muffins

User Rating 4 Star Rating (5 Reviews)


Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Fiona Haynes
Boost the nutritional value of muffins by substituting some of the flour with whole wheat flour, and using a neutral-tasting oil instead of butter. This way, you add a little fiber and reduce the amount of saturated fat and cholesterol in your muffins. Enjoy these lemon poppy seed muffins as a breakfast treat or enjoy one with afternoon tea.

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 3/4 cup sugar
  • 2 tbsp poppy seeds
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 cup fat-free vanilla yogurt
  • 1/4 cup canola oil
  • 1 tsp lemon extract
  • 1/3 cup lemon juice
  • 1 tbsp lemon zest


Preheat oven to 400 degrees

Whisk dry ingredients in a large bowl. In a medium bowl mix egg, yogurt, oil, lemon zest, lemon juice and lemon zest. Make a well in the center of the dry ingredients.

Fold in wet ingredients until just moist. Spoon into a lined 12-cup muffin pan (or one sprayed with nonstick cooking spray).

Bake for 15-18 minutes.

Makes 12 muffins

Per Muffin: Calories 161, Calories from Fat 27, Total Fat 3g (sat 0.3g), Cholesterol 18mg, Sodium 251mg, Carbohydrate 29.8g, Fiber 1.6g, Protein 3.8g

User Reviews

Reviews for this section have been closed.

 5 out of 5
awesome, Member vanessahstarr

My son and I thought the lemon poppy seed muffins were so delicious. Plus iI liked the fact that they were a healthier version...you would never know it and my son is picky! I can't wait for my husband and 2 other kids to try them! I would let people know that you use about 2 med-lge lemons, so they know how many to buy or have on hand. I used Chia seeds, (I didn't have poppy seeds) and it was the same as using poppy seeds.

0 out of 0 people found this helpful.

See all 5 reviews

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