Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

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  • 1 pkg Notta Lotta Sugar Yellow cake mix
  • 2 tbsp. poppy seeds
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 medium egg
  • 1 egg yolk
  • 1 cup low-fat yogurt plain
  • 1/4 cup canola oil
  • 1/3 cup lemon juice
  • 1 tbsp. zest, lemon


  1. Preheat Oven to 350F/180C
  2. In a large bowl, sift together the cake mix, baking powder, baking soda and salt.
  3. Mix in the poppy seeds
  4. In a smaller bowl, whisk the eggs, yogurt, oil, lemon juice and zest together
  5. Make a well in the dry ingredients (just like the image shown)
  6. Pour the wet ingredients into the dry ingredients
  7. Using a spatula, fold together very gently. You want to mix both, but don’t be fussed if you can see some dry bits. This isn’t like mixing cake batter, ok?
  8. Line your muffin pan with paper muffin cups, and scoop in the batter, filling the cups 2/3. This lemon poppy seed muffin recipe makes 15 medium sized muffins.
  9. Bake for 18-20 minutes until the tops are golden and a toothpick comes out clean.
  10. Let cool. Store in an air tight container – or freeze.

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  • 1 package of Notta Lotta Sugar’s Vanilla Butter Cookies
  • 4 tablespoons unsalted butter, melted

  • 8 oz cream cheese, softened

  • 1/3 cup granulated sugar substitute

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/4 cup chopped fresh fruit (optional)