Lemon Poppy Seed Muffins

READY IN: 35mins
Recipe by Whisper

You'll love the very lemony taste of these moist muffins. They work just as well without the poppy seeds, but I like the crunch that they add. From the cookbook Lean and Luscious and Meatless.

Top Review by Pardeemom

These muffins were good, but not exactly the taste I was looking for. I did use 1 T. oil and 1 T. applesauce to reduce fat and calories. I also didn't have lemon extract and used some lemon juice. I did like the crunchiness of the outside of the muffin, that was nice. I'm just looking for a more lemony flavor.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
  3. In a large bowl, combine both flours, baking powder, baking soda, and poppy seeds; mix well.
  4. In another bowl, combine remaining ingredients.
  5. Beat with a fork or wire whisk until blended.
  6. Add to dry mixture, mixing just until all ingredients are moistened.
  7. Divide mixture evenly into prepared muffin cups.
  8. Bake 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  9. Remove muffins to a rack to cool.

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