Easy Whole Wheat Lemon Poppy Seed Muffins
These muffins are soft, tender, speckled with earthy poppy seeds and full of bright lemon flavor. They are made in one bowl with just a few ingredients. Make your house smell amazing with fresh baked muffins.
Servings: 6 muffins
Calories: 216kcal
Ingredients
- ¼ cup (60 g) whole milk
- 2 tablespoons (30 g) fresh lemon juice
- 1 cup (120 g) soft white wheat flour
- ⅓ cup (70 g) granulated cane sugar
- 1 tablespoon (10 g) poppy seeds
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup (48 g) oil olive or avocado
- 1 large egg
- 2 teaspoons (4 g) fresh lemon zest from 1 lemon
- ½ teaspoon vanilla extract
Instructions
- Zest and juice 1 large lemon. Preheat the oven to 400℉ with the rack in the center position.
- Combine ¼ cup whole milk with 2 tablespoons fresh lemon juice. Let sit for about 5 minutes. It will curdle and look kind of like buttermilk.
- In a medium mixing bowl stir together 1 cup soft white wheat flour, ⅓ cup granulated cane sugar, 1 tablespoon poppy seeds, 1 teaspoon baking powder and ⅛ teaspoon salt.
- Add the milk and lemon mixture, ¼ cup oil, 1 large egg, 2 teaspoons fresh lemon zest and ½ teaspoon vanilla extract, stir until well combined.
- Divide the batter evenly between 6 greased standard size muffin cups.
- Bake at 400°F for 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for about 3-5 minutes before removing from the pan. Cool on a wire rack or serve warm.
Notes
If you want your muffins a little sweeter increase the sugar to ½ cup (105 g).
If you’re baking on convection mode, reduce baking time by about 2 minutes.
Nutrition
Serving: 1muffin | Calories: 216kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 136mg | Potassium: 121mg | Fiber: 3g | Sugar: 12g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg