Lemon Poppy Seed Muffins

By
Fiona Haynes
Fiona Haynes
Freelance writer and copy editor Fiona Haynes has published more than 100 published recipes focused on low-fat and healthy eating.
Learn about The Spruce Eats' Editorial Process
Updated on 05/11/22
A pile of lemon poppy seed muffins
4kodiak / Getty Images
Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 12 servings
Yield: 12 muffins

Lemon poppy seed muffins are a classic. They are a welcome addition to any brunch, bake sale, or yummy for a sweet treat for yourself or your friends. With a few simple swaps from a more traditional recipe, this recipe lowers the fat and boosts the nutritional value of the muffins. Enjoy the muffins as is, or up the citrus kick by topping them with a lemon glaze or eating them with lemon curd.

Healthy Substitutions

Boost the nutritional value of muffins by substituting some of the white 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. You could use fat-free yogurt as listed in the recipe or swap in fat-free or low-fat Greek yogurt. It has even more protein than regular yogurt.

If you're vegan, there is also a vegan version of these muffins.

Ingredients

  • 1 cup all-purpose flour

  • 1 cup whole-wheat flour

  • 3/4 cup sugar

  • 2 tablespoons poppy seeds

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 medium egg

  • 1 cup vanilla yogurt, fat-free

  • 1/4 cup canola oil

  • 1 teaspoon lemon extract

  • 1/3 cup lemon juice

  • 1 tablespoon lemon zest

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F

  3. Whisk the dry ingredients in a large bowl.

  4. In a medium bowl mix the egg, yogurt, oil, lemon zest, lemon juice, and lemon zest.

  5. Make a well in the center of the dry ingredients.

  6. Fold in the wet ingredients until the mixture is just moist.

  7. Spoon the mixture into a lined 12-cup muffin pan (or one sprayed with nonstick cooking spray). Fill each muffin about 2/3 full.

  8. Bake for 15 to 18 minutes or until a toothpick comes out clean in the muffins.

  9. Enjoy!

Tips

  • Decide if you'd like to make regular sized muffins or mini muffins. Mini muffins are perfect if these muffins will be part of a large brunch. That way, your guests can grab one (or two muffins) to enjoy the taste, but can still leave room for everything else. Mini muffins are also a perfect sized treat for small kids. They are a sweet surprise for breakfast or can even be added to a lunch box as a tasty, homemade snack.
  • Believe it or not, but poppy seeds can get stale, and even go rancid. Avoid buying very big containers of poppy seeds unless you plan to use them all quickly. Store poppy seeds for a few months in your spice cabinet. You can also freeze them to extend their shelf life, but should not be frozen for more than one year.
  • If you have any leftover muffins, you can store them on a plate on the countertop covered with plastic wrap or foil for a day or two. After that, they'll keep best in a sealed container in the refrigerator. Bring the muffins up to room temperature prior to serving (or eating) for the best taste.
Nutrition Facts (per serving)
191 Calories
6g Fat
32g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 191
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 14mg 5%
Sodium 251mg 11%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 6%
Total Sugars 14g
Protein 4g
Vitamin C 2mg 8%
Calcium 97mg 7%
Iron 1mg 6%
Potassium 99mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)