Lemon Poppy Seed Muffins

A pile of lemon poppy seed muffins
4kodiak / Getty Images
Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 12 servings
Nutrition Facts (per serving)
207 Calories
10g Fat
25g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 207
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 78mg 26%
Sodium 508mg 22%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 6%
Protein 5g
Calcium 136mg 10%
*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.)

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.


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

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!


  • 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.