Whole Wheat Lemon Poppyseed Muffins

I’ve never been one to go for the lemon poppyseed muffin over, say, a chocolate chip one.  Especially if the chocolate chip one is whole wheat and I can convince myself it’s healthy.  But, I had a few lemons a little while ago and decided I needed to make something different for a change.  You know, skip the chocolate addition for once in my life!  And I’m so glad I did.

I actually ended up making these muffins 4 times they were so good.  And healthy too!  We were all eating them for breakfast, snacks, to bring with us for the “I’m starving” that I always hear as soon as I leave the house.

They’re filling and tasty and just the right amount of sweet.  And the crunchy coarse sugar on the top doesn’t hurt either.  I will definitely be making these wholesome lemony muffins again, they were delicious.Whole Wheat Lemon Poppyseed Muffins

Whole Wheat Lemon Poppyseed Muffins
Yield: 12 muffins
  • ½ cup granulated sugar
  • 1 lemon, zest and juice
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons poppy seeds
  • 2 large eggs, room temperature
  • ½ cup butter, melted
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla
  • coarse sugar for sprinkling
  1. Preheat the oven to 400 degrees F. Lightly spray a muffin tip with cooking spray.
  2. In a large bowl, rub the lemon zest into the sugar with your fingers until the sugar is light yellow and fragrant. Add the flours, baking powder, baking soda, salt and poppy seeds and stir together.
  3. In a small bowl, beat the eggs, then whisk in the melted butter. Add the vanilla, yogurt and lemon juice and whisk until well combined. Add to the dry ingredients and stir until just combined.
  4. Divide the batter between the muffin cups, filling about ⅔ full, and sprinkle the tops with coarse sugar, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pan for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container for 4-5 days, although they are best the first 2-3 days.

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