these whole grain muffins are bursting with lemon flavor for a lemon poppy seed muffin that can rival your favorite bakery’s!
I am just absolutely loving lemon right now (if you haven’t yet, you must try this blueberry lemon baked oatmeal). It’s the perfect springtime flavor!
I’ve been having the BIGGEST hankering for a lemon poppy seed muffin lately and I’m happy to say that I’ve finally gotten around to creating a recipe that I love.
These are super moist but also really hearty thanks to the white whole wheat flour. They’re a stick-to-your-ribs kinda muffin. Which I really love, especially if I’m eating them for breakfast.
Don’t get me wrong, I love a good all-purpose flour muffin, but it doesn’t do much to actually hold me over, so I love creating whole grain versions of my favorite muffins so I get a little more staying power out of it.
Chia and hemp seeds get a lot of attention, but poppy seeds aren’t so bad themselves! They offer up dietary fiber, B vitamins, calcium, phosphorus, iron, magnesium and zinc. Not too bad for a microscopic little seed!
I personally like to warm mine up and pop a little butter on it or throw it over some yogurt. But I can attest to the fact that eating it straight up is just as delicious!
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whole grain lemon poppy seed muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: baking
Description
these whole grain muffins are bursting with lemon flavor for a lemon poppy seed muffin that can rival your favorite bakery’s!
Ingredients
- 3 cups white whole wheat or all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons poppy seeds
- 10 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 cups plain greek or skyr yogurt
- Zest of one lemon (about 1 heaping tablespoon)
Instructions
- Move your oven rack to the lower middle position and preheat the oven to 375 degrees F.
- Line or grease a 12-cup muffin pan.
- In a large mixing bowl combine flour, baking powder, baking soda, salt and poppy seeds
- In a separate bowl or bowl fitted to a stand mixer, add butter and sugar. Cream until light and fluffy (about 3 minutes)
- Add lemon zest and beat for another 30 seconds
- Add eggs, one at a time, beating for 30 seconds in between additions.
- Add yogurt and beat for another minute or until combined
- Add dry ingredients to the wet in 4 portions, gently mixing between additions (you don’t want to over mix or muffins will be tough)
- Using a cookie scoop, spoon batter equally among the cups (batter will be thick and gooey and the cups will be very full, that’s ok because that’s what gives you a nice muffin top!)
- Bake for 20-25 minutes or until a cake tester or knife comes out mostly clean or with just a few wet crumbs
- Turn muffins out onto a wire cooling rack and allow to cool for 5 minutes before serving.
Keywords: muffins, lemon, poppy seed, whole grain, breakfast, brunch
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If I don’t have lemon zest can I add lemon juice? If so, how much?
Hi there! You can use lemon juice in place of the zest but it will provide far less lemon flavor. In general you should be able to replace each teaspoon of lemon zest with 2 tablespoons of lemon juice (this recipe calls for ~3 teaspoons lemon zest so that would be 6 tbsp. lemon juice).