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whole grain lemon poppyseed muffins // cait's plate

whole grain lemon poppy seed muffins

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast
  • Method: baking


these whole grain muffins are bursting with lemon flavor for a lemon poppy seed muffin that can rival your favorite bakery’s!


  • 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)


  1. Move your oven rack to the lower middle position and preheat the oven to 375 degrees F.
  2. Line or grease a 12-cup muffin pan.
  3. In a large mixing bowl combine flour, baking powder, baking soda, salt and poppy seeds
  4. In a separate bowl or bowl fitted to a stand mixer, add butter and sugar.  Cream until light and fluffy (about 3 minutes)
  5. Add lemon zest and beat for another 30 seconds
  6. Add eggs, one at a time, beating for 30 seconds in between additions.
  7. Add yogurt and beat for another minute or until combined
  8. 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)
  9. 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!)
  10. Bake for 20-25 minutes or until a cake tester or knife comes out mostly clean or with just a few wet crumbs
  11. 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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