Double Lemon Poppy Seed Muffins Recipe

Lemon-poppy seed muffins are delicious. Healthy muffins made with whole wheat flour and yoghurt. Serve with yoghurt for a quick, filling breakfast.


– ½ cup + 1 tablespoon pure cane sugar – 2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one) – 1 ½ cups white whole wheat flour or regular whole wheat flour – ¼ cup poppy seed – 1 ½ teaspoon baking powder – ¼ teaspoon baking soda – ½ teaspoon fine-grain sea salt – 5 tablespoons unsalted butter, melted and cooled – ¾ cup plain yogurt (plain Greek yogurt works, too) – 1 large egg (update 3/20/14: use 2 eggs for richer and slightly fluffier, more cupcake-like muffins) – 1 teaspoon vanilla extract – 2 teaspoons turbinado sugar for sprinkling on top

Preheat oven to 375��F. Butter or non-stick spray your muffin pan. Grease only the bottoms and halfway up the cups to prevent muffin tops from flattening during baking.

Step 1


Mix sugar and lemon zest in a medium bowl. Rub the zest into sugar with your fingers until it's fragrant and pale yellow. Mix in flour, poppy seeds, baking powder, soda, and salt.

Step 2

Mix the butter, yoghurt, egg, vanilla, and the juice of one of your bald lemons together in a smaller bowl that is separate from the big one. Put the liquid ingredients into the bowl with the dry ingredients. 

Step 3

Mix them together with a big spoon. Just stir the flour into the liquid until it's all mixed in. Fill each of the 12 muffin cups with the same amount of batter. 

Step 4

The batter will be thick, but the muffins will turn out great. Keep cups to three-fourths full. Dust the muffins with turbinado sugar and remove any sugar between the cups.

Step 5

Bake muffins for 16–19 minutes until tops are golden and toothpicks come out clean. After 5 minutes in the muffin pan, carefully transfer the muffins to a baking rack to finish cooling. 

Step 6

See Also

Brownies Recipe