These healthy lemon poppy seed muffins are light, fluffy, and full of bright lemon flavour. They make a lovely breakfast, snack, or sweet treat. If you enjoy these, try the cottage cheese blueberry muffins next.
This is seriously the best muffin ever! And so easy to make!
– Priya
The best lemon poppy seed muffins
There’s something irresistible about lemon paired with poppy seeds. If you love lemony baked goods, these muffins deliver a fresh, tangy flavour with a tender crumb.
These muffins are designed to be simple: no stand mixer required, just a muffin pan and a few basic tools. They use wholesome ingredients and a touch of sweetness so they’re perfect for breakfast, a snack, or dessert.
Key ingredients include:
- Greek yogurt for added protein and moisture
- Spelt flour for whole-grain goodness (substitute all-purpose or a 1:1 gluten-free flour if preferred)
- A moderate amount of organic cane sugar or honey/maple syrup for sweetness
- Plenty of lemon zest, lemon juice, and poppy seeds for bright flavour and texture
Why you’ll love this recipe
- Easy to make. Mix everything in a bowl — no fancy equipment required and cleanup is minimal.
- Bold lemon flavour. Fresh lemon zest and juice make these bright and refreshing.
- Simple, wholesome ingredients. These muffins are made with everyday pantry staples and are not overly sweet.
- Freezer-friendly. Bake extra and freeze for up to two months for quick breakfasts or snacks.
How to make lemon poppy seed muffins
Step 1
In a large bowl whisk the egg, Greek yogurt, avocado oil, milk, lemon juice, and vanilla until smooth. In a separate small bowl combine the sugar and lemon zest so the sugar becomes fragrant.
Step 2
Stir the lemon-scented sugar into the wet ingredients until dissolved. Add the spelt flour, baking powder, baking soda, and salt, and gently fold until just combined.
Step 3
Fold in the poppy seeds until evenly distributed through the batter.
Step 4
Line a muffin pan with liners and spoon the batter into each cup about three-quarters full. Bake in a preheated 350°F oven for 16–20 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool before glazing.
How to store
Keep muffins in an airtight container at room temperature for up to 5 days, or refrigerate for up to 7 days. For longer storage, freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Tips for making lemon poppy seed muffins
- Flour swaps: If you don’t have spelt flour, use all-purpose or a 1:1 gluten-free flour blend. You can also mix whole-wheat and all-purpose flour.
- Avoid almond or coconut flour as a direct substitute: These absorb more liquid and require recipe adjustments, so they’re not a 1:1 swap here.
- Dairy-free option: Use plant-based yogurt and milk to make these dairy-free.
- Don’t overmix: Stir just until the dry ingredients are incorporated to keep the muffins tender.
- Make a loaf: To make a lemon poppy seed loaf, bake the batter in an 8×4-inch pan for 45–60 minutes.
More muffin recipes to try
- Oat Flour Banana Muffins
- Chocolate Zucchini Muffins
- Healthy Banana Nut Muffins
- Healthy Blueberry Oatmeal Muffins
- Vegan Coffee Cake Streusel Muffins
- Pumpkin Chocolate Chip Muffins
If you try these Healthy Lemon Poppy Seed Muffins, please leave a comment or rating to share how they turned out. Follow the author for more recipes and ideas.
Healthy Lemon Poppy Seed Muffins
- Author: Jessica Hoffman
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 mins
- Yield: 12 muffins
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Soft, tender, and bright with lemon, these healthy lemon poppy seed muffins are a delicious and simple option any time of day.
Ingredients
Units
Muffins
- 1 3/4 cups spelt flour (or all-purpose / 1:1 gluten-free blend)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp lemon zest
- 1/2 cup organic cane sugar, or honey or maple syrup
- 1 egg
- 1 cup Greek yogurt (or dairy-free yogurt)
- 1/4 cup milk
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup avocado oil (or melted butter / coconut oil)
- 1.5 tsp vanilla extract
- 3 tbsp poppy seeds
Lemon glaze (optional)
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F and line a muffin pan with liners.
- Combine the sugar and lemon zest in a small bowl.
- In a large bowl whisk together the egg, Greek yogurt, milk, lemon juice, avocado oil, and vanilla.
- Stir the lemon sugar into the wet ingredients until dissolved.
- Add the flour, baking powder, baking soda, and salt. Gently mix until just combined — do not overmix.
- Fold in the poppy seeds.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake 16–20 minutes, or until a toothpick comes out clean.
- For the glaze, whisk the powdered sugar with the lemon juice and drizzle over cooled muffins.
Notes
The lemon glaze is optional — the muffins are delicious without it.
Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 7 days. Freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 9g
- Fat: 6g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g