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A freshly milled lemon poppyseed muffin with a bite taken out of it.
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Whole Wheat Lemon Poppy Seed Muffins

These delicious muffins are like sunshine in pastry form! Freshly milled lemon poppy seed muffins are moist, tender, and packed with bright lemon flavor. They make the perfect on-the-go snack or breakfast!
Prep Time20 minutes
Cook Time20 minutes
Resting time20 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: freshly milled muffins, lemon poppyseed muffins with freshly milled flour, whole grain muffins, whole wheat lemon poppyseed muffins
Servings: 14 muffins
Calories: 194kcal
Author: Laura Ascher

Equipment

  • Muffin tin with paper liners

Ingredients

Dry Ingredients

  • 2 cups freshly milled soft white wheat flour (260 g)
  • 2 tablespoons poppy seeds (18 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 3/4 cup granulated sugar (150 g)
  • 2 large eggs
  • 1/2 cup butter melted
  • 1 cup milk (230 ml)
  • 1/4 cup sour cream or plain yogurt (60 g)
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice (60 ml) I use the juice from the zested lemons
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat oven to 375°F and line a muffin tin with paper liners.
  • In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the sugar and eggs until slightly thickened and smooth.
  • Add the oil, milk, sour cream, lemon zest, lemon juice, and vanilla. Whisk until fully combined.
  • Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix. Let the batter rest for 5–10 minutes.
  • Divide the batter evenly into the muffin cups, filling about 3/4 full.
  • Bake for 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  • Let cool for 5–10 minutes in the pan, then transfer to a rack to cool completely.

Notes

  • Soft white wheat flour is the key to a light and tender crumb in muffin recipes. I don't recommend substituting a hard wheat variety.
  • The batter will feel slightly thicker than typical muffin batter.
  • The short rest before baking helps prevent a dense texture — don't skip this step!
  • As with any muffins and quick breads, you want to be very careful not to overmix your batter. Once the dry ingredients are just incorporated into the wet and no dry bits remain, stop stirring.
  • Rather than muffin tin liners, you can use parchment paper cut into squares, or grease your muffin tin and skip the liners altogether.
  • I always recommend investing in a high-quality grain mill to get the best texture in freshly milled baked goods. Learn more about how to mill flour in my full tutorial!