Whole Wheat Lemon Poppyseed Muffins Recipe

Name: Whole Wheat Lemon Poppyseed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Sugar; 1 whole Lemon, Zest And Juice; 1 cup All-purpose Flour; 1 cup Whole Wheat Flour; 2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 2 Tablespoons Poppy Seeds; 2 whole Large Eggs, Room Temperature; 1/2 cups Unsalted Butter, melted; 1 teaspoon Vanilla; 1 cup Plain Greek Yogurt; Coarse Sugar, For Sprinkling

Servings: persons

1/2 cups Sugar
1 whole Lemon, Zest And Juice
1 cup All-purpose Flour
1 cup Whole Wheat Flour
2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
2 Tablespoons Poppy Seeds
2 whole Large Eggs, Room Temperature
1/2 cups Unsalted Butter, melted
1 teaspoon Vanilla
1 cup Plain Greek Yogurt
Coarse Sugar, For Sprinkling

1
Preheat the oven to 400 F. Lightly spray a 12-count standard size muffin tin with cooking spray.
2
In a large bowl, rub the lemon zest into the sugar with your fingers until the sugar is light yellow and fragrant. Add the flours, baking powder, baking soda, salt and poppyseeds and stir together.
3
In a small bowl, beat the eggs, then whisk in the melted butter. Add the vanilla, yogurt and lemon juice and whisk until well combined. Add this into the dry ingredients and stir until just combined.
4
Divide the batter between the muffin cups, filling each about 2/3 full, and sprinkle the tops with coarse sugar, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven. Allow to cool in the pan for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container for 4-5 days, although they are best the first 2-3 days.
5
Source: Adapted from Two Peas and Their Pod.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/2 cups Sugar, 1 whole Lemon, Zest And Juice, 1 cup All-purpose Flour, 1 cup Whole Wheat Flour, and more.

Yes, Whole Wheat Lemon Poppyseed 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.

Whole Wheat Lemon Poppyseed Muffins

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