Lemon Poppy Seed Muffins


These Lemon Poppy Seed Muffins are made with whole wheat pastry flour for a healthy addition to your day.

When life gives you lemons, make lemonade or bake up a batch of these lemon poppy seed muffins.

Life is funny sometimes. It’s always evolving and changing.

We have to learn to adapt to our new daily routine. I’m a creature of habit and don’t want to come out of my shell and do things differently.

At least there are some constants in my life. I know there are more changes to come so I need to just embrace it with a smile.

After you make the muffins, make up a crazy amazing batch of lemon curd a la David Lebovitz and slather it on top before enjoying.

Or cut the muffins half and spread the lemon curd like butter!

The lemon curd is so good that you will probably eat a few spoonfuls before you spread it on top of the muffins but that’s okay since it makes plenty.

Enough to also spoon over vanilla ice cream and add some ripe summer berries.

Damn, that sounds pretty good right now!

Lemon Poppy Seed Muffins - Whole grain and dairy-free!

Yield: 6 large or 12 standard

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

These lemon poppy seed muffins were made healthier with whole wheat pastry flour in lieu of all purpose white flour. They are also dairy-free! While these muffins are dairy-free, the lemon curd recipe is not!

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes


  • 1 3/4 cups whole wheat pastry flour
  • 3/4 cup unrefined or coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup almond milk
  • 1/4 cup coconut oil
  • 1 Tbsp finely shredded lemon peel
  • 2 Tbsps lemon juice
  • 1 Tbsp poppy seeds


  1. Line a jumbo muffins tin with paper liners and set aside. Preheat oven to 350 ° F.
  2. In a large bowl, mix together the flour, sugar, baking powder and salt.
  3. In a separate medium bowl, beat the egg with a whisk and stir in the milk, coconut oil, lemon zest, lemon juice and poppy seeds.
  4. Add the wet ingredients to the dry ingredients and mix together. don’t mix to much, lumpy batter is okay.
  5. Using a large cookie scoop, scoop the batter into the lined muffin tins and bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean when inserted into the center of one muffin.

Recommended Products

This post contains affiliate links. I will make a small commission if you make a purchase through one of these links, at no extra cost to you.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 515Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 421mgCarbohydrates: 86gFiber: 8gSugar: 28gProtein: 13g

Nutrition information isn’t always accurate. You may want to spot check this information. In this recipe, 1 serving is 2 standard size muffins and 1 large muffin.

Did you make this recipe? No? Pin it for later!

Please leave a comment on the blog or share a photo on Pinterest

This post and recipe were originally published on May 25, 2012. The photos and recipe have been updated.

Post navigation

June @ How to Philosophize with Cake

Wednesday 24th of June 2015

Those look scrumptious! Especially with lemon curd–love that stuff 🙂

Samantha Seeley

Friday 26th of June 2015

Thanks! YES! Lemon curd FTW.

Sweet Remedy » {Giveaway} The (Faux) Pastry Chef: How I Found My Baking Fix & Lemon Curd Tarts

Wednesday 7th of November 2012

[…] so this is my first published work as a photographer and I am so proud of it.  (My photo is the Lemon Curd Recipe in the Ball Jar on the left of the […]


Tuesday 3rd of July 2012

Oh my. Recently found your blog. Lemon curd is my food crack. Fortunately (or not), friends and family are not as fond of it as I am (heathens), so I don’t make it nearly as often as I’d like. Will definitely try this, and the carrot cupcakes as well. Maybe fold a bit of lemon curd into whipped cream for icing instead of the cream cheese frosting because cc frosting is a total weakness of mine as well. I can make them for a friend’s birthday on the 18th. That’s what I generally do with baked goods, take them somewhere so my consumption is limited.

Have you tried Smitten Kitchen’s Strawberry Summer Cake? Baked in a deep dish pie pan, it’s more coffee cakish and is delish with blackberries or raspberries, solo or combined with the strawberries. I want to try it with fresh peaches and plums too, or even apples come fall (cinnamon and brown sugar on the apples I think). I live in an area that is known for berries and tree fruits are grown by small farmers just a few hours away.


Monday 4th of June 2012

I definitely wish that I was in a photography class, especially if my photos would show up like that! That lemon curd…sigh… I can just taste it! Beautiful!


Monday 4th of June 2012

Thank you, Jeff! It is definitely a great class.

Skip to Recipe