Lemon Poppy Seed Muffins

A pile of lemon poppy seed muffins
4kodiak / Getty Images
  • 33 mins
  • Prep: 15 mins,
  • Cook: 18 mins
  • Yield: 12 muffins (12 servings)
Ratings (14)

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.

What You'll Need

  • 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)

How to Make It

  1. Preheat oven to 400 F
  2. Whisk dry ingredients in a large bowl.
  3. In a medium bowl mix egg, yogurt, oil, lemon zest, lemon juice and lemon zest.
  4. Make a well in the center of the dry ingredients.
  5. Fold in wet ingredients until just moist.
  6. Spoon into a lined 12-cup muffin pan (or one sprayed with nonstick cooking spray).
  7. Bake for 15-18 minutes.


Nutritional Guidelines (per serving)
Calories 207
Total Fat 10 g
Saturated Fat 2 g
Unsaturated Fat 5 g
Cholesterol 78 mg
Sodium 508 mg
Carbohydrates 25 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)