Whole Wheat Lemon Poppy Seed Muffins

I love these lemon poppy seed muffins because they work for breakfast, lunch or dessert! They are a delicious treat any time of the day and kids love them!

Delicious  and kid friendly whole grain poppy seed muffin.

Make a double batch and freeze the extras for a fast breakfast or snack.

Whole Wheat Lemon Poppy Seed Muffins
  • 1¾ cups whole wheat flour
  • ⅓ cup sugar
  • 2 teas baking powder
  • ¼ teas salt
  • 1 egg
  • ¾ cup milk
  • ¼ cup applesauce
  • ¼ cup lemon juice
  • 1 tablespoon poppy seeds
  1. Mix ingredients together in the order they are listed.
  2. Put in muffin cups, bake in a 375 degree oven for about 15 minutes.
You can substitute the whole wheat flour for white or use half white/ half wheat. If using white flour use bread flour for higher rising muffins.

Whole Wheat Lemon Poppy Seed Muffins at The Happy Housewife

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  1. Tracy says:

    I want to make these muffins this week. Sounds really good! I love the 2 dozen muffin tin, I didn’t even know there was such a thing. Guess this must be a necessity in your house! :)

  2. Jenna Paradise says:

    I don’t know what I did wrong, but these did not come out well. I did half white/wheat flour, made sure not to over mix, but they were chewy, stuck to the muffin liners, and were rather tasteless. I was looking forward to these…what happened?! :/

  3. Sheila says:

    I didn’t see Jenna’s comment til after I made these…mine were the same, kind of tasteless and hard. They would make good hockey pucks, though :)


  1. […] Yield: 12 muffins Recipe By The Happy Housewife […]

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