OMG, these are better than Starbucks!

Y’all must make these today. They are amazing.

Lemon Poppy Seed Muffins

Recipe: Makes 5 muffins

Separate the wet ingredients and the dry ingredients into separate bowls. Combine and mix with as few spatula swipes as possible. Divide into 5 or 6 muffin tins that have been sprayed with canola oil. Bake at 400 for about 15-18 minutes, until they pass the toothpick test.

Dry ingredients:

1/4 cup sugar

1 1/2 cups whole wheat flour

1 1/2 tbsp poppy seeds

pinch salt

almost 1 tsp baking soda

almost 1 tsp baking powder

Wet ingredients:

1 tsp grated lemon peel

1 1/2 tbsp lemon juice

almost 1/2 cup light sour cream

1 1/2 tbsp canola oil

1 egg

almost 1/4 cup water

These were such a hit with my family. They aren’t exactly health nuts either. Mom and Steve do eat lots of veggies and lean protein, but white flour and vegetable oil and typical southern fare is also very common. I think they were expecting my “health muffins” to taste bland, but I got stellar reviews from everyone!

Loryn (my best friend since 3rd grade): “These are darn good muffins!”

Emily (step sista): “These are better than Starbucks!”

Mama: “Mmmmm yum. I didn’t know I liked poppy seeds until now!”

Steve (step paps): “Omg. Ld. These are amazing.”


Whole wheat flour *  when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

Lemon * a great source of vitamin C. Lemons are also said to help balance the bodies PH and put it into a more alkiline state.

29 thoughts on “OMG, these are better than Starbucks!

  1. Wow, they sure LOOK better than Starbucks! I think that homemade treats can beat Starby’s anyday. These sound amazing! Do you know anything I can substitute for the sour cream??


  2. Those look so delicious! I love lemon poppyseed. Do you think I can substitute in (rice) yogurt for the sour cream? I have a ton of blueberry yogurt that needs used up…but I’m worried it might clash with the flavors or not hold up as well. x)

    1. Hmm I really have no idea if that would work or not. I think that the yogurt itself would work but I am not sure how blueberry would work. If you try it out, let me know!!

  3. In an attempt to compensate for my lack of your zucchini-carrot bread making, I decided to go in reverse chronological and baked these today. I made a loaf out of it but it’s sitting on my counter, cooling off and looking pretty. 🙂

  4. WOOOOOOW i needa go buy poppy seeds tomorrow! I’ll make these and comment how they turn out . Probably ahmazing. I just came across your blog, and already found a bunch of recipes I wanna try! I’m also getting coconut flour, which gave me an idea … lemon poppyseed coconutflour muffins? mmmm 😮 !

  5. These turned out very well 😀 the tops were perfect. Only thing I’d do next time is add some stevia drops because I like sweet muffins (x

      1. Everyone else didn’t seem to have a problem. I keep checking to make sure I did everything right and I think I did. Not sure what happened. I added flax seeds but that shouldn’t have made a difference.

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