Lemon Poppy Seed Muffins

A pile of lemon poppy seed muffins
4kodiak / Getty Images
Ratings (14)
  • Total: 33 mins
  • Prep: 15 mins
  • Cook: 18 mins
  • Yield: 12 muffins (12 servings)
Nutritional Guidelines (per serving)
207 Calories
10g Fat
25g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Preheat oven to 400 F

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.