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Muffins filled with poppy seeds and topped with a thin icing over the top of the muffins.
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4.34 from 3 votes

Whole Wheat Lemon Poppy SeedMuffins

Whole Wheat muffins bursting with poppy seeds and fresh lemon flavor.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: lemon poppyseed muffins, muffins with poppyseeds, whole wheat muffins
Servings: 10 Muffins
Calories: 226kcal
Author: Kathy


  • 1/4 cup butter softened
  • 1/2 cup sugar
  • zest from one lemon
  • juice from one lemon
  • 1 egg lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 2 Tablespoons poppy seeds
  • 2 cups white whole wheat flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt

Glaze (optional)

  • 1 cup powdered sugar
  • 1-2 Tablespoons lemon juice fresh squeezed



  • In a large mixing bowl, combine butter and sugar.
  • Mix in lemon zest, lemon juice, egg, milk and vanilla
  • Mix in poppy seeds, whole wheat flour, baking powder and salt. Mix just until combined. 
  • Measure into paper lined or greased muffin tins.
  • Bake at 400 degrees for 15-18 minutes.
  • Let cool slightly for 5 minutes and then remove from tin. Continue cooling on a baking rack. 


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


White whole wheat flour is a whole grain flour milled from white wheat berries. 


Calories: 226kcal | Carbohydrates: 41g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 106mg | Potassium: 237mg | Fiber: 2g | Sugar: 22g | Vitamin A: 160IU | Vitamin C: 0.6mg | Calcium: 101mg | Iron: 1.1mg