Lemon-Poppy Flax Seed Muffins Recipe

Name: Lemon-Poppy Flax Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup white granulated sugar; Juice and zest of 1 lemon; 2 cups all-purpose flour; 1/4 cup flax meal (See Note); 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 3/4 cup sour cream; 2 eggs; 1 teaspoon vanilla extract; 1 stick unsalted butter, melted and cooled; 2 tablespoons poppy seeds; 2 tablespoons plus one teaspoon flax seeds

Servings: persons

2/3 cup white granulated sugar
Juice and zest of 1 lemon
2 cups all-purpose flour
1/4 cup flax meal (See Note)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 stick unsalted butter, melted and cooled
2 tablespoons poppy seeds
2 tablespoons plus one teaspoon flax seeds

1
Preheat the oven to 400 degrees .
2
Line a 6-muffin tin with large paper cups, and set aside.
3
In a large bowl, rub the sugar and lemon zest together with your hands until the sugar and lemon juice are combined.
4
Whisk in the flour, baking powder, baking soda, salt, and flax seed meal.
5
In a separate bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until until all of the ingredients are blended.
6
Pour the wet ingredients over the dry ingredients and stir to blend.
7
Stir in the poppy seeds and 2 tablespoons of the flax seeds.
8
Using a measuring cup or scoop, evenly divide the batter between the muffin cups.
9
Sprinkle the remaining flax seeds on top of the muffins.
10
Bake, uncovered, for 20 to 30 minutes or until the tops begin to turn golden brown and a toothpick inserted in the middle of a muffin comes out clean.
11
Cool the pan on a rack for 5 to 10 minutes before serving.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cup white granulated sugar, Juice and zest of 1 lemon, 2 cups all-purpose flour, 1/4 cup flax meal (See Note), and more.

Yes, Lemon-Poppy Flax Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Poppy Flax Seed Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions