Lemon Poppy Seed Muffins

Kathey Jo Hickey-Van Otten


I love muffins, enjoy adding everything I can find into the batter, even enjoy experimenting with various kinds of flours too. This one turned out rather good, so thought you all would enjoy trying it. Let me know..


★★★★★ 1 vote

15 Min
35 Min


  • 2
    whole wheat flour-sifted
  • 1
    baking powder
  • 1/4 tsp
    salt-i use kosher or sea salt
  • 1/2 c
  • 1/2 c
  • 1 c
    sugar or agave nector, which i use, or honey is good too
  • 2
    eggs-beaten-can use 3 t. of egg replacer
  • 1
    lemon-juice from lemon
  • 1
    zest from one lemon
  • 1/4 c
    poppy seeds

How to Make Lemon Poppy Seed Muffins


  1. Preheat the oven to 350 degrees
    Place the dry ingredients in a bowl and mix together.
  2. In another bowl add the butter and sugar, mixing throughly, then add the liquid ingredients whisking each in with each ingredient.
  3. Add the Lemon zest and poppy seeds last and stir a minute or two until really mixed into the batter.
  4. Place batter into a large measuring cup or bowl with with a pouring side and fill a muffin tin that has been sprayed with "pam" or another off brand, to about 3/4 full.

    Place in oven and bake for about 35 minutes or until a toothpick comes out clean. Brush with butter and some homemade jelly, or just whatever you want. They will freeze very good.
  5. Options: Can add other things into the batter: nuts, raisins, dried fruit. Each will bring its unique flavor to the batter.

Printable Recipe Card

About Lemon Poppy Seed Muffins

Dietary Needs: Vegetarian

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