Lemon Oatmeal Poppy Seed Muffins

Total Time
30mins
Prep 10 mins
Cook 20 mins

These breakfast muffins are perfect with your morning cuppa. The oatmeal makes them tender, but with a unique, nubby texture. A delicious way to eat your grains.

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees .
  2. Line 12 muffin cups with baking cups or lightly grease bottoms only.
  3. Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).
  4. Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
  5. Fill muffin cups.
  6. Sprinkle streusel over muffins and pat gently.
  7. Bake 18-20 minutes.
  8. Note: I made 10 muffins since I fill the pan to the top!
Most Helpful

4 5

Fantastic oatmeal muffin recipe. I doubled the recipe and used a whole lemon (juice zest) and the lemon taste is perfect. As I didn't have poppyseeds on hand, I omitted those and added frozen blueberries. I would definately make these again as they're perfect for a healthy breakfast.

4 5

These are a good hearty breakfast muffin, which is what I was looking for. I used soy milk and soy butter because of DS allergies, and it worked. I added 1 1/2 T of lemon juice and 1 T of lemon extract, but I think next time I will go to 2 T of juice and 1 1/2 T of extract because I want the lemony goodness. =) I might put the oats into the processor briefly and sub with applesauce next time. And yes, There will be a next time. Thank you for sharing.

4 5

These were really good with a few tweaks. Used half white whole wheat and half white flour. Subbed applesauce for the oil, doubled the lemon juice & zest, and skipped the topping. This got 2 thumbs up from the kids and I really enjoyed them too. I'll be freezing them for the morning rush hour in my kitchen. Thanks for sharing!