Whole Wheat Lemon Poppy Seed Muffins

These delicious muffins are like sunshine in pastry form! Freshly milled lemon poppy seed muffins are moist, tender, and packed with bright lemon flavor. They make the perfect on-the-go snack or breakfast!

👥 14 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 20 min👤 Laura📖 castironskilletcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
bowl
whisk
pan

📝 Preparation Steps

Preheat oven to 375°F and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

poppy seeds (18 g)2 tablespoonsbaking powder2 teaspoons

In a separate bowl, whisk together the sugar and eggs until slightly thickened and smooth.

large eggs2

Add the oil, milk, sour cream, lemon zest, lemon juice, and vanilla. Whisk until fully combined.

milk (230 ml)1 cup

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix. Let the batter rest for 5–⏱️ 10 minutes.

Divide the batter evenly into the muffin cups, filling about 3/4 full.

Bake for 16–⏱️ 20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.

Let cool for 5–⏱️ 10 minutes in the pan, then transfer to a rack to cool completely.

Nutrition Facts

calories

194 kcal

fat Content

10 g

serving Size

1 muffin

fiber Content

2 g

sugar Content

12 g

sodium Content

253 mg

protein Content

4 g

trans Fat Content

0.3 g

cholesterol Content

45 mg

carbohydrate Content

25 g

saturated Fat Content

5 g

unsaturated Fat Content

3 g

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