Poppy Seed Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 205.9
  • Total Fat: 10.3 g
  • Cholesterol: 10.9 mg
  • Sodium: 153.8 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 4.5 g

View full nutritional breakdown of Poppy Seed Muffins calories by ingredient
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Number of Servings: 12


    1-3/4 cup flour
    1 Tbsp. baking powder (or 2 tsp. baking soda + 1 tsp. cream of tartar)
    2 eggs
    1/2 cup sugar
    3/4 cup milk
    1/4 cup yogurt
    1/4 cup canola oil
    1/4 cup butter, melted and cooled for 10 minutes
    2 Tbsp. freshly grated lemon zest (about 1 large lemon)
    4 tsps. poppy seeds
    Extra sugar for sprinkling


yields 12-14, depending upon how full you fill the cups
time 20-30 minutes

1 Preheat the oven to 400F. Pop muffin liners in each hole of your muffin tin. If you have any empty tins in the pan, fill them with water -- this will help them cook more evenly.
2 Sift the flour and baking powder (or baking soda/cream of tartar substitute) through a wire-mesh sieve.
3 In a separate bowl, beat the eggs and sugar until you have a creamy pale yellow mixture. Add the milk, oil, melted butter, and yogurt and beat until smooth. Stir in the lemon zest and the poppy seeds. Gently fold in the flour mixture until just combined; don't over-mix. (The baking powder will start to create little bubbles as soon as it's moistened; the more you mix, the more bubbles you lose, which means your muffins won't end up as fluffy.)
4 Spoon the batter into the muffin tins, filling each at least 2/3 full for a small muffin, close to the top for a big one. Sprinkle the tops with a generous amount of sugar (raw sugar is a nice touch if you have it).
5 Bake the muffins for 15-18 minutes or so, until the tops are golden and spring back lightly when pressed. Remove the muffins from the pan, let them cool for 10 minutes or so, and dig in.

Number of Servings: 12

Recipe submitted by SparkPeople user FALSETTI.

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