Sweet Remedy

Lemon Poppy Seed Muffins

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

Whole Grain and Dairy-Free Lemon Poppy seed Muffins! Top these with some amazing lemon curd and you have yourself a healthy breakfast or snack.

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.

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

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

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!

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

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!


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! The lemon curd recipe used can be found at DavidLebovitz.com. While these muffins are dairy-free, the lemon curd recipe is not!

Yield: 6 large or 12 standard

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min


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


Line a jumbo muffin tin with paper liners and set aside. Preheat oven to 350 degrees F. You can also use a standard size muffin tin and standard paper liners for 12 muffins.

In a large bowl, mix together the flour, sugar, baking powder and salt.

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. Add the wet ingredients to the dry ingredients and mix together. don't mix to much, lumpy batter is okay.

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.

adapted from: better homes & gardens

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

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6 Responses to “Lemon Poppy Seed Muffins”

  1. #
    Jeff — June 4, 2012 at 1:23 am

    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!

    • Samantha replied on — June 4th, 2012 at 8:02 am

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

  2. #
    Sandi — July 3, 2012 at 7:05 am

    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.

  3. #
    June @ How to Philosophize with Cake — June 24, 2015 at 10:17 am

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

    • Samantha Seeley replied on — June 26th, 2015 at 9:02 am

      Thanks! YES! Lemon curd FTW.


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