These healthyish lemon poppy seed muffins made with oat flour are a delicious and easy breakfast or snack recipe. Perfect for making ahead!
Table of Contents
- Flour. To make these muffins a little healthier, I swap out some of the all-purpose flour for oat flour. The oat flour adds texture and extra fiber. Use all all-purpose flour if you prefer.
- Baking powder.
- Greek yogurt. Sour cream can be substituted.
- Canola oil. Any vegetable oil can be used. Avocado oil is a great substitution. Melted butter can also be used.
- Sugar. I like using brown sugar but coconut sugar or regular granulated sugar will work well too.
- Poppy seeds.
- Lemon zest and fresh lemon juice. Using a few tablespoons of lemon zest gives the best lemon flavor to these muffins. The lemon juice is used for the lemon glaze.
- Powdered sugar/icing sugar.
How to make lemon poppy seed muffins
The batter can be made in one bowl making the recipe even easier. Whisk the dry ingredients together in a large bowl then add the oil, eggs, egg yolks, yogurt, poppy seeds and lemon zest. Stir until the batter is smooth and creamy. Line a muffin pan with paper liners/cupcake liners then fill the cups three quarters of the way full. Place in the oven and bake at 180ºC/350ºF for 20-25 minutes until the muffins are risen, golden brown and a toothpick or cake tester inserted comes out clean. Once baked, the muffins can be cooled in the muffin tin for 20 mins then removed and allowed to cool on a wire rack until room they are room temperature. I like finishing them with a a drizzle of lemon glaze but this is optional.
Making ahead and freezing
- How to store muffins: These muffins can be kept in an airtight container for up to 3 days at room temperature or 5 days in the fridge. Allow to come to room temperature before serving.
- Can you freeze muffins? Baked and cooled muffins can be transferred to a ziploc bag and frozen for up to 3 months. Thaw at room temperature before serving.
These lemon poppy seed muffins consist of flour (oat and all-purpose flour), baking powder, salt, sugar, lemon zest, poppy seeds, Greek yogurt, oil and eggs.
No, poppy seeds and chia seeds are two different kinds of seeds. Chia seeds have a higher fiber content than poppy seeds but they are also a little bigger and crunchier.
The addition of canola oil, plain yogurt and the extra egg yolk means these muffins are tender and moist and will stay that way for up to 5 days.
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Lemon Poppy Seed Muffins
- 1 cup oat flour
- 1 cup flour regular/all purpose
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup brown sugar
- 1 tbsp poppy seeds
- 1 cup plain yogurt
- 3/4 cup canola oil
- zest of 2 lemons
- 3 extra-large eggs + 1 egg yolk
- 1 tbsp lemon juice
- 2 tbsp milk
Lemon glaze (optional)
- 5 tbsp icing sugar sifted
- 1-2 tbsp lemon juice (depending on how thick/thin you want the glaze)
- Preheat the oven to 180°C/350°F and line a 12-hole muffin pan with paper liners.
- Whisk all the dry ingredients together in a large mixing bowl. Add the wet ingredients and whisk until the batter is smooth and creamy.
- Fill muffin liners 3/4 of the way full. Place in the oven and bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Remove the baked muffins from the oven and allow to cool completely.
- Whisk together the glaze ingredients then drizzle over the cooled muffins.