Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins
  • 1 large lemon
  • 2 – 3 tablespoons grated lemon zest
  • ½ cup sugar
  • cups whole-wheat pastry flour
  • ¼ cup poppy seeds
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • 5 tablespoons melted butter or canola oil
  • ¾ cup plain yogurt
  • 5 tablespoons fresh lemon juice
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons coarse sugar for sprinkling on the top
  1. Preheat the oven to 375 degrees. Grease a 12-cup muffin tin.
    lemon poppyseed muffin ingredients
  2. Grate the skin from the lemon (lemon zest) and squeeze the lemon, straining the seeds and saving the juice.
  3. In a medium mixing bowl, combine the ½ cup sugar with the grated lemon zest. Use your fingers or a pastry blender to rub the zest into the sugar. Whisk in the flour, poppy seeds, baking powder and baking soda.
  4. In a separate bowl, whisk together the butter, yogurt, eggs, lemon juice and vanilla.
  5. Add the liquid ingredients to the dry ingredients, using a large spoon to stir until the flour mixture is fully incorporated.
    adding liquid to dry
  6. Divide the batter evenly between the muffin cups. Sprinkle the tops with the coarse sugar. Bake until a toothpick comes out clean, about 15 – 18 minutes. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Recipe Notes

Nutritional analysis per muffin: 168 calories, 4 grams protein, 21 grams carbohydrates, 8 grams fat, 120 mg. sodium, 2.2 grams fiber.

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