Lemon Poppy Seed Muffins

Total Time
Prep 20 mins
Cook 15 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

Pardeemom November 18, 2007

These have a great texture for a low fat muffin - light and not rubbery, but I didn't feel the lemon flavor came through enough, so I made them again and decreased the yoghurt a bit and put in the juice of a whole lemon - they were fine, but still not WOW. I may play with it more later.

Born2cook November 03, 2006

These muffins were delcious! They were chewy and had a great lemon taste to them! I increased the sugar by 2 more tbsp and I think I would keep it that way if I were to make the recipe again! The cooking time was exact and I followed the directions exctly! Thanks for the recipe!

BestTeenChef June 09, 2006

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