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Home » Muffins » Whole Wheat Lemon Poppy Seed Muffins

Published: Feb 4, 2017 · Modified: Apr 15, 2022 by Kathy · This post may contain affiliate links

Whole Wheat Lemon Poppy Seed Muffins

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Muffins with poppy seeds and a glaze.

Whole Wheat Lemon Poppy Seed Muffins! These tasty muffins are packed with lemon flavor and poppy seeds and drizzled with a lemon glaze.

Perfect for breakfast, brunch or tea.

A poppy seed muffin topped with a drizzled glaze.
Table of Contents
Whole wheat muffins
Key ingredients
Step by step directions
Recipe tips
Frequently asked questions
More muffin recipes
Whole Wheat Lemon Poppy Seed Muffins

Whole wheat muffins

I don't often make muffins with whole wheat flour. But these lemon poppy seed muffins are made with 100% whole wheat flour. They aren't heavy or dense like you'd expect because I used white whole wheat flour.

Does that sound like an oxymoron? Yep, but it's not! White whole wheat flour is milled from a different grain than regular whole wheat flour.

White whole wheat flour is from white wheat berries. They are lighter and slightly sweeter than the traditional red wheat berry. It has all the benefits of whole wheat flour.

These whole wheat lemon poppy seed muffins are a great way to start the day. I've added a lemon glaze, which is optional. But you won't want to skip it. The glaze adds so much lemony flavor.

Plus these muffins don't contain a lot of sugar. So a little extra on the top isn't going to put you over the edge! You can add as much glaze as you'd like. If you'd like less sugar, just drizzle a small amount over the top of each muffin.

A poppy seed muffin cut in half.

My favorite part about these muffins, besides the amazing taste, is no one will ever know they are made with whole wheat flour.

Key ingredients

Ingredients

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • White Whole Wheat Flour - you could also use all-purpose flour
  • Poppy Seeds
  • Lemon - you'll want a fresh lemon for the zest and the juice
  • Butter and Oil - I've added a bit of oil to help keep these muffins moist
  • Sugar - granulated sugar for the muffins and powdered sugar for the glaze

Step by step directions

How to make it

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • Combine butter, oil and sugar together in a mixing bowl. Mix until light and creamy
  • Add lemon zest, lemon juice, egg, vanilla and milk. Mix well.
Butter and sugar in a mixing bowl.
Eggs and milk added to a mixing bowl.
  • Add flour, baking powder, baking soda, salt and poppy seeds. Mix just until the ingredients come together. Turn off mixer and continue mixing ingredients together with a spatula.
Flour with poppy seeds in a mixing bowl.
Mixed muffin dough in a bowl.
  • Place in muffin tins lined with paper liners or sprayed with a nonstick spray
  • Bake in a preheated 400°F oven for 12-14 minutes. Use a toothpick to test muffins.
  • Remove from oven and cool for 1-2 minutes in muffin tins then remove muffins and continue cooling on a baking rack.
  • Make glaze by combining powdered sugar and lemon juice with a small whisk. Add enough lemon juice to make glaze pourable.
  • Drizzle glaze over warm muffins
Muffin batter in a muffin tin.
Muffins on a baking rack.

Recipe tips

  • Use softened, but not melted butter
  • The mixture may look slightly curdled when adding the lemon juice and milk. This is okay!
  • To save time (and a bowl) I will often add the flour, baking powder, baking soda and salt right to the wet ingredients. I then reach in with a small spoon (with the mixer OFF) and just give the dry ingredients a quick stir. This mixes up the salt and baking powder/soda so it's distributed throughout the flour.
  • Once the flour is added, just mix with the mixer a few times. You want the flour to just be barely mixed into the wet ingredients.
  • Turn the mixer off and then fold everything together with a spatula. You don't want to overmix or the muffins will become tough.
  • Oven temperatures vary, so baking times may vary.
  • Check muffins at 12 minutes and test with a toothpick. If needed, bake for 1-2 additional minutes.
  • Paper liners may be used for making the muffins or you can simply spray the muffin tin with nonstick spray

Frequently asked questions

Can I use all-purpose flour instead of white whole wheat flour in these muffins?

Yes, you can use all-purpose flour when making these muffins. Substitute the same amount of flour. Baking time may increase by 1-2 minutes.

How long will poppy seed muffins last?

The muffins will last 3-4 days. Once fully cooled place in an airtight container and store at room temperature.

More muffin recipes

Having a variety of muffins for breakfast makes breakfast extra special.

  • peach muffins
  • apple carrot muffins
  • blueberry muffins
  • banana blueberry muffins
  • bran muffins
  • blackberry muffins
  • peanut butter muffins
  • pear muffins
  • blackberry muffins
Muffins on a baking rack.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be sure to check out all my delicious muffin recipes!

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A poppy seed muffin topped with a drizzled glaze.

Whole Wheat Lemon Poppy Seed Muffins

Kathy
Whole Wheat muffins bursting with poppy seeds and fresh lemon flavor.
4.84 from 12 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Total Time 33 minutes mins
Course Bread, Breakfast
Cuisine American
Servings 12 Muffins
Calories 199 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Muffin Tin
  • Cooling Rack
Prevent your screen from going dark

Ingredients
  

  • ¼ cup butter (softened)
  • ½ cup sugar
  • 1 tablespoon oil (vegetable or canola)
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 egg
  • 1 cup milk
  • ½ teaspoon vanilla
  • 2 Tablespoons poppy seeds
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Glaze (optional)

  • 1 cup powdered sugar
  • 1-2 1ablespoons lemon juice (fresh squeezed)

Instructions
 

Muffins

  • Preheat oven to 400°F
  • In a large mixing bowl, combine butter, oil and sugar.
    ¼ cup butter, ½ cup sugar, 1 tablespoon oil
  • Mix in lemon zest, lemon juice, egg, milk and vanilla
    1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 egg, 1 cup milk, ½ teaspoon vanilla
  • Mix in poppy seeds, whole wheat flour, baking powder and salt. Mix just until combined. 
    2 Tablespoons poppy seeds, 2 cups white whole wheat flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • Measure into paper lined or greased muffin tins.
  • Bake at 400 degrees for 12-14 minutes.
  • Let cool slightly for 1-2 minutes and then remove from tin. Continue cooling on a baking rack. 

Glaze

  • Mix powdered sugar and lemon juice together. 
    1 cup powdered sugar, 1-2 1ablespoons lemon juice
  • While muffins are still warm, but not hot drizzle with glaze. 

Notes

  • Use softened, but not melted butter
  • The mixture may look slightly curdled when adding the lemon juice and milk. This is okay!
  • To save time (and a bowl) I will often add the flour, baking powder, baking soda and salt right to the wet ingredients. I then reach in with a small spoon (with the mixer OFF) and just give the dry ingredients a quick stir. This mixes up the salt and baking powder/soda so it's distributed throughout the flour.
  • Once the flour is added, just mix with the mixer a few times. You want the flour to just be barely mixed into the wet ingredients.
  • Turn the mixer off and then fold everything together with a spatula. You don't want to overmix or the muffins will become tough.
  • Oven temperatures vary, so baking times may vary.
  • Check muffins at 12 minutes and test with a toothpick. If needed, bake for 1-2 additional minutes.
  • Paper liners may be used for making the muffins or you can simply spray the muffin tin with nonstick spray
 
This recipe has been updated 4/13/22

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1muffinCalories: 199kcalCarbohydrates: 34gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 26mgSodium: 139mgPotassium: 142mgFiber: 2gSugar: 19gVitamin A: 171IUVitamin C: 2mgCalcium: 93mgIron: 1mg
Keyword lemon poppyseed muffins, muffins with poppyseeds, whole wheat muffins
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Comments

  1. Joy says

    April 29, 2023 at 6:20 pm

    I made these today and they are super yummy. We grind our own wheat berries to make our flour. For my desserts I use Soft White Wheat, I know all the goodness of the wheat is in my flour and it is super fresh. The moisture content of the muffin was perfect. I also substituted Splenda for the sugar, hubby is pre-diabetic. The recipe will definitely be going in my recipe file. Thank you.

    Reply
    • Kathy says

      April 30, 2023 at 5:23 am

      Thank you so much! I love that you grind your own flour. The flavor must be amazing.
      Glad you enjoy the muffins!
      Kathy 🙂

      Reply
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Muffins with poppy seeds and a glaze.
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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