Low Fat Lemon Poppy Seed Muffins

Total Time
Prep 15 mins
Cook 20 mins

A great low fat muffin with a nice hint of lemon.

Ingredients Nutrition


  1. Preheat oven to 400 F (200 C).
  2. In bowl, combine flour, baking powder, baking soda and salt.
  3. Mix well.
  4. In large bowl, beat oil with sugar, eggs, buttermilk, poppy seeds and lemon zest.
  5. Add dry ingredients to wet ingredients and combine until just moistened.
  6. Spoon batter into 12 large non-stick, lightly sprayed or paper lined muffin cups.
  7. Bake in preheated oven for 20-25 minutes or until done.
  8. Meanwhile in a small saucepan, bring lemon juice and sugar to boil.
  9. Remove from heat a cool until muffins are done.
  10. When muffins come out of the oven, prick the tops in a few places with a toothpick and spoon syrup over the top and allow to soak into the muffins.
  11. Cool and remove muffins from pan.
  12. *Should you want a more lemon flavor to the muffin, reduce buttermilk by 1 Tbsp and add 1 Tbsp fresh lemon juice to the batter*.
Most Helpful

I thought this recipe was very good. It wasnt too sweet which I liked, but my boyfriend I think was hoping for something more cake like, and these came out a bit drier. But overall made a great muffin!

Chef Chrysta July 18, 2008

This was just what I was looking for-- a lighter poppy seed muffin to replace my traditional, more cake-like recipe. I love what the buttermilk does for this recipe! I didn't make the sauce, and I thought they were sufficiently--but not too-- sweet. Good for breakfast and snacks. Thanks for a keeper!

molizzie77 March 26, 2008