Recipe: Spent Grain Lemon Poppy Seed Muffins - Brooklyn Brew Shop

Spent Grain Lemon Poppy Seed Muffins

Updated on January 02, 2017

Recipe: Spent Grain Lemon Poppy Seed Muffins

These fresh and zesty lemon poppy seed muffins are like spring in a muffin tin. Made with one cup regular flour and one cup spent grain flour, these muffins have a great heartiness and a light lemony flavor. The addition of yogurt makes for a super soft muffin with a satisfying poppy seed and spent grain crunch. Perfect for an on the go breakfast or an anytime snack.



  • 2/3 cup sugar
  • 1 lemon, zested and juiced
  • 1 cup all-purpose flour
  • 1 cup spent grain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup plain non fat yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons poppy seeds


  1. Preheat oven to 400 degrees F.
  2. In a mixing bowl, blend the sugar and lemon zest together until well combined. Stir in the flours, baking powder, baking soda and salt.
  3. In a second bowl, whisk the yogurt, eggs, vanilla, lemon juice and melted butter together until well blended.
  4. Add the liquid ingredients to the dry ingredients and stir until just combined. Fold in the poppy seeds.
  5. Pour the batter evenly into a well greased muffin pan. Bake for 20 minutes. Let cool slightly before removing from pan. Enjoy.