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Lemon Poppy Muffins

Lemon Poppy Muffins

  • Total Time: 33-35 minutes
  • Yield: 12 small or 6 large 1x


Not all muffins are loaded with saturated fat and high in calories.  These muffins are bright, lemony, moist and airy.


  • Zest from 2 lemons
  • 1/3 Cup Sugar
  • 1 Cup Buttermilk
  • 1/4 Cup Whole milk
  • 1/3 Cup Olive oil
  • 1 Large Egg
  • 2 Tbsp. Fresh Lemon juice
  • 1 teaspoon Vanilla extract
  • 1/2 Cup Whole wheat
  • 1 1/2 Cups Flour
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Sea salt
  • 2 Tbsp. Poppy seeds


  1. Preheat oven to 350°F. Line a regular muffin tin with 12 liners or a large muffin tin with 6.
  2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor and pulse until the zest is very finely chopped into the sugar.
  3. Add the buttermilk, milk, oil, egg, lemon juice and vanilla to the food processor and pulse until blended.
  4. Gently whisk the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl to combine.
  5. Add the buttermilk mixture and stir until just blended.  Do not overmix.
  6. Divide the batter among the muffin cups.
  7. Place on middle rack of the oven and bake for 20 minutes or until a toothpick comes out clean.
  8. Cool on a wire rack.
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Breakfast
  • Method: Baking


  • Serving Size: 316
  • Sugar: 11.1
  • Sodium: 465 mg
  • Fat: 13
  • Carbohydrates: 43.5
  • Fiber: 1.2
  • Protein: 6.9
  • Cholesterol: 30 mg

 *Limited period offer.



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