This post may contain affiliate links. Please read our disclosure policy.
These Lemon Poppy Seed Muffins are soft, fluffy, and bursting with fresh lemon flavor. They’re the perfect balance of sweet and tangy, with a light crunch from the poppy seeds in every bite. Perfect to enjoy as breakfast, snack, or dessert.
These poppyseed muffins have the perfect sweet and lemony flavor with each bite. Made with whole wheat flour, yogurt, coconut oil, honey, and a handful of other pantry staple ingredients. I like to make these all year round, and my kids love them. They’re made with ingredients you most likely already have, come together quickly, and taste like sunshine in muffin form. I truly believe that a bit of lemon makes everything taste so much better.
Recipe Overview
Ingredients you will need
These are just the list of ingredients you will need to make these lemon poppy seed muffins. The full printable version of the recipe ingredients will be found further down below in the recipe card.
- Wholemeal flour: You can use any other flour of your choice. I love using oat flour, or blend your own oats to make oat flour.
- All-purpose flour: You need a combination of two flours for the best results.
- Poppy seeds: bring out the unique taste of this muffin, but if you do not like poppy seeds, skip them.
- Baking powder, baking soda, and a pinch of salt
- Eggs: I used two eggs. If you want to use egg substitutes, you can. You may swap each egg with 1 tablespoon of flaxseed or chia seeds. See notes in recipe card.
- Yogurt: I used plain yogurt. But of Greek is you have you can use Greek yogurt.
- Honey: you may substitute this with either maple syrup or agave.
- Melted coconut, or use any other oil of your choice.
- Zest and juice of one lemon. This would be required for this recipe.
How to Make Lemon Poppy Seed Muffins
Preheat the oven to 375°F and a muffin tin pan with 12 paper cup liners.
In a large bowl, whisk the flour, poppy seeds, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs with yogurt, coconut oil, honey, lemon zest, and juice until smooth.
Add the wet mixture to the dry and stir just until combined.
Divide the batter among your prepared muffin cups.
Bake for around 20-22 minutes, or until golden brown and the toothpick inserted in the center comes out clean.
Rotate the muffin tin halfway through baking to avoid it browning on one side.
Allow the muffins to cool down on a wire rack for 10 minutes before serving.
Frequently asked questions
Yes. Poppy seeds have a subtle nutty flavor and are a great addition to muffins and bagels. They also add a hint of crunch to the muffins.
The quick answer is no you do not have to soak them at all. But some people do prefer soaking them in hot water or milk to make them softer and avoid any crunch in your baked goods, If your prefer no crunch, go ahead and soak them for about 30 minutes for a softer texture. Soaking them may also help with digestion for those who have a problem digesting poppy seeds.
Most poppy seeds have already been cleaned and are ready to use. Most people like to rinse to avoid any opioid residue. But we do find this step unnecessary because we will not be using a huge amount of poppy seeds.
Store these muffins in a sealed container in the fridge for up to one week. You may leave them on the counter covered for 2 days.
Yes. The muffins can be frozen for up to 3 months. Thaw in the fridge the night before or use the microwave.
More muffin recipes
- Healthy Pumpkin Muffins
- Apple Cinnamon Muffins
- Healthy Peanut Butter Banana Muffins
- Lemon Blueberry Muffins
- Healthy Zucchini Muffins
- Flourless Peanut Butter Muffins
- Healthy Blueberry Muffins
- Chocolate Peanut Butter Banana Muffins
Recipe notes and tips
- Use any sweetener of choice. If you do not have honey, any other sweetener like maple syrup or agave will work.
- You can make these lemon poppy seed muffins vegan by swapping the eggs with either egg substitute, flax seeds, chia seeds, apple sauce, banana, or arrowroot powder ( see notes in recipe card)
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Healthy Lemon Poppy Seed Muffins
Ingredients
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 2 large eggs
- 1 cup plain yogurt
- ⅓ cup melted coconut oil
- 3/4 cup honey
- Zest and juice of 1 organic lemon
Instructions
- Preheat the oven to 375°F and line a large 12-cup muffin tin.
- In a large bowl, whisk the 1 cup whole wheat flour and 1 1/2 cups all-purpose flour, 2 tablespoons poppy seeds, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and A pinch of salt.
- In a separate bowl, whisk the 2 large eggs with 1 cup plain yogurt, ⅓ cup melted coconut oil, 3/4 cup honey, Zest and juice of 1 organic lemon, until smooth.
- Add the wet mixture to the dry and stir just until combined. Divide the batter among your prepared muffin cups.
- Bake for around 20-22 min, or until golden brown and the toothpick inserted in the center comes out clean.
- Rotate the muffin tin halfway through baking to avoid it browning on one side.
- Allow the muffins to cool down on a wire rack for 10 minutes before serving.
Notes
- You may use other flour, like oat flour, in place of the whole meal flour
- Use any other oil in place of coconut oil
- swap the honey for maple syrup or agave
- store on your kitchen counter covered for 2 days or in the fridge for up to one week
- For a vegan option, substitute each egg with either one of the following: 1 tablespoon of chia seeds with 3 tablespoons of water, 1 tablespoon of ground flaxseed with 3 tablespoons of water, 2 tablespoons arrowroot powder, and 3 tablespoons water, 1/4 cup unsweetened applesauce, 1/4 cup mashed banana, and swap the honey with maple syrup or agave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
20 mins is too long, they were burned on top. They dont come out of the muffin cases, most of it stuck. Same cases and tray I use for all muffins.
Ok flavour. Maybe 2 lemons would make it tastier.