Lemon Poppy Seed Muffins

READY IN: 35mins
Recipe by Irmgard

These are a wonderful low fat, low cholesterol recipe that can also be baked in a 9" x 5" loaf pan for 45 to 50 minutes.

Top Review by Decorative Memories

the muffins were moist and had a good texture but they weren't sweet enough, they actually didn't have a very good flavor at all, I had to put butter on them to make them taste better. If I were to make this recipe again I think I would use more sugar and some vanilla extract.

Ingredients Nutrition


  1. In a bowl, combine the flour, baking powder, baking soda and salt; mix well.
  2. In a large bowl, beat the oil with the sugar, eggs, buttermilk, poppy seeds and lemon zest.
  3. Add the dry ingredients to the large bowl and combine just until moistened.
  4. Spoon the batter into 12 large non-stick, lightly oiled or paper-lined muffin cups.
  5. Bake in a preheated 400 degree F oven for 20 to 25 minutes.
  6. Meanwhile, in a small saucepan, bring lemon juice and sugar to a boil; cool for a few minutes.
  7. When the muffins come out of the oven, prick in a few places with a toothpick.
  8. Spoon the syrup over the top and allow to soak into the muffins.
  9. Cool and remove the muffins from the pan.

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