Baking/ Bread/ Breakfast/ Recipe

Whole Wheat Lemon Poppy Seed Muffins

Whole Wheat Lemon Poppy Seed Muffins

Whole Wheat Lemon Poppy Seed Muffins!

Whole Wheat Lemon Poppy Seed Muffin

These whole wheat lemon poppy seed muffins were a bit of a surprise. In my house we have a “Not Me” who seems to have become part of our family! Whole Wheat Lemon Poppy Seed Muffin

We have all sorts of random things that happen: a dirty cup gets left on the counter, an empty box of crackers is left in the pantry, a wet towel on the bathroom floor…. Yet every time I ask, “Who left the cup here?” I get the same answer from all my children! “NOT ME!”

I kid you not! No one ever seems to have ever made the mess! I believe Not Me has moved in with us!

Whole Wheat Lemon Poppy Seed Muffin

I store my flour in a large plastic container with a sealing lid. It only ever has regular all-purpose flour in it. Somehow whole wheat white flour was poured into the container! I am blaming Not Me!

I was making lemon poppy seed muffins and didn’t notice that I used whole wheat until the batter was mixed. Whole wheat white flour looks very similar to regular all purpose flour so I wasn’t able to spy a difference.

It was too late to undo the flour so I just baked them as is and hoped for the best.

Wouldn’t you know it? They turned out amazing and received full approval from my kids! They are always my taste testers. They never say Not Me when I ask, “Who is ready for a muffin?”

Whole wheat lemon poppy seed muffins

Having a variety of muffins for breakfast makes breakfast extra special. How about making these blueberry muffins, blackberry muffins and pear muffins?

5 from 2 votes
Whole Wheat Lemon Poppy Seed Muffin
Whole Wheat Lemon Poppy SeedMuffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins

Whole Wheat muffins bursting with poppy seeds and fresh lemon flavor.

Course: Bread, Breakfast
Cuisine: American
Keyword: lemon poppyseed muffins, muffins with poppyseeds, whole wheat muffins
Servings: 10 Muffins
Calories: 226 kcal
Author: Kathy
  • 1/4 cup butter softened
  • 1/2 cup sugar
  • zest from one lemon
  • juice from one lemon
  • 1 whole egg lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 2 Tablespoons poppy seeds
  • 2 cups whole wheat flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 1-2 Tablespoons lemon juice fresh squeezed
  1. In a large mixing bowl, combine butter and sugar.

  2. Mix in lemon zest, lemon juice, egg, milk and vanilla

  3. Mix in poppy seeds, whole wheat flour, baking powder and salt. Mix just until combined. 

  4. Measure into paper lined or greased muffin tins.

  5. Bake at 400 degrees for 15-18 minutes.

  6. Let cool slightly for 5 minutes and then remove from tin. Continue cooling on a baking rack. 

  1. Mix powdered sugar and lemon juice together. 

  2. While muffins are still warm, but not hot drizzle with glaze. 

Nutrition Facts
Whole Wheat Lemon Poppy SeedMuffins
Amount Per Serving
Calories 226 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 106mg 4%
Potassium 237mg 7%
Total Carbohydrates 41g 14%
Dietary Fiber 2g 8%
Sugars 22g
Protein 3g 6%
Vitamin A 3.2%
Vitamin C 0.7%
Calcium 10.1%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    Fred G
    April 29, 2019 at 8:25 am

    Great idea for anytime

    • Reply
      April 29, 2019 at 5:35 pm

      I love muffins just about anytime!

  • Reply
    January 10, 2018 at 8:30 am

    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!

    • Reply
      January 10, 2018 at 7:18 pm

      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!

  • Reply
    Laura ~ Raise Your Garden
    February 10, 2017 at 5:46 am

    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!

  • Reply
    February 9, 2017 at 12:28 pm

    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!

    • Reply
      February 10, 2017 at 5:05 am

      I like using white whole wheat flour too. It has such a light taste and all the extra nutrients that make me feel good!

  • Reply
    February 8, 2017 at 11:28 pm

    Lemon Poppy Seed Muffins are my oldest son’s favorite. I can’t wait to try this recipe.

    • Reply
      February 9, 2017 at 6:42 am

      They are a favorite for us too!

  • Reply
    [email protected]
    February 7, 2017 at 10:48 am

    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 🙂

    • Reply
      February 7, 2017 at 6:34 pm

      Thanks, Ami! I hope he loves them as much as we do!

  • Reply
    February 7, 2017 at 10:13 am

    A happy accident! I would love one of those muffins, I’ve just realized I haven’t made any muffins in a long time.

  • Reply
    Rachelle @ Beer Girl Cooks
    February 6, 2017 at 6:38 pm

    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!

    • Reply
      February 9, 2017 at 5:58 am

      I guarded them closely!

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