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.
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.
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
- White Whole Wheat Flour
- Poppy Seeds
- Lemon - you'll want a fresh lemon for the zest and the juice
- Egg
- Milk
- 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
- 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.
- 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.
- 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
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
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.
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
- blueberry muffins
- banana blueberry muffins
- bran muffins
- blackberry muffins
- peanut butter muffins
- pear muffins
- blackberry muffins
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!
Whole Wheat Lemon Poppy Seed Muffins
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 vanilla1 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
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.
Norah says
I have made these twice and both times the batter is waaaaaaay too dry so I've added more milk and turned out great. Also added some lavender which was very tasty.
Kathy says
Hi Norah,
Thanks for your comment. I'm sorry these were so dry for you, but I'm glad you've figured out a solution. The lavender sounds like a tasty addition!
Kathy
Fred G says
Great idea for anytime
Kathy says
I love muffins just about anytime!
Emily says
I just made these last night! Really delicious. I have a quick question, though. The ingredients call for baking soda, but then the directions say baking powder. Should I be including baking powder or baking soda in the recipe? Thanks!
Kathy says
Hi Emily,
I'm so glad you loved these muffins. It looks like I made an error when typing up this recipe. I used baking powder. The recipe will be updated to reflect the accurate ingredients. Thanks so much for catching my error!
Kathy
Laura ~ Raise Your Garden says
Hi Kathy! I'm sort of a dessert snob, so I eat very little dessert, but lemon & poppyseed is my ultimate weakness. These look so very good!
allie says
Too funny, we have a Not Me at our house too. (Wonder if they're related???) Wonderful to discover that these WW muffins got the stamp of approval from the kids too. That's a big win. I often sub in a white whole wheat flour for nearly all my recipes that call for all purpose flour, no one even seems to notice. Yay. Your glaze is so pretty on thee muffins Kathy! Wish I had one right now. We are halfway through a big snowstorm and already have a foot on the ground!
Kathy says
I like using white whole wheat flour too. It has such a light taste and all the extra nutrients that make me feel good!
Patti says
Lemon Poppy Seed Muffins are my oldest son's favorite. I can't wait to try this recipe.
Kathy says
They are a favorite for us too!
Ami@NaiveCookCooks says
These muffins look amazing Kathy! My husband loves poppy seed muffins but the store ones are so full of butter and all purpose flour!! Can't wait to give these a try 🙂
Kathy says
Thanks, Ami! I hope he loves them as much as we do!
Adina says
A happy accident! I would love one of those muffins, I've just realized I haven't made any muffins in a long time.
Rachelle @ Beer Girl Cooks says
Ha! We always called the "not me" in our house "that dang troll." I'm pretty sure the troll and all the not me creatures would come running to try these lemon poppy seed muffins!
Kathy says
I guarded them closely!