Lemon Muffins with Poppy Seeds and Wheat Germ

Make these breakfast muffins into a dessert with sliced strawberries. Poppy seeds are a high-fiber and high-protein seed, and the wheat germ adds even more vitamins and fiber to this recipe.

Serves: 12Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • 2 cups all-purpose flour
  • 2⁄3 cup sugar
  • 1 Tbsp. baking powder
  • 1⁄2 tsp. salt
  • 1⁄2 cup poppy seeds
  • 2 large eggs
  • 3⁄4 cup whole milk
  • 3⁄8 cup butter, melted
  • 1⁄4 cup lemon juice
  • 1⁄4 cup grated lemon zest


  • Preheat oven to 400°F. Grease a muffin tin or line it with fluted paper cups.
  • Whisk together flour, sugar, baking powder, salt, wheat germ, and poppy seeds in a large bowl. Whisk together eggs, milk, and butter in another bowl.
  • Stir the wet ingredients into the dry ingredients, stir in the lemon juice and lemon zest, and fill muffin cups 3⁄4 full with the batter. Bake 15 minutes.