Lemon Poppy Seed Muffins Recipe
Introduction
These Lemon Poppy Seed Muffins are bright, flavorful, and delightfully moist. Perfect for breakfast or a light snack, they combine fresh lemon zest with crunchy poppy seeds for a refreshing twist on a classic muffin.
Ingredients
- 2 cups Self-Rising Flour
- 1/2 cup Mild-Flavor Olive Oil
- 1/2 cup Dairy-Free Yogurt
- 3 tablespoons Lemon Juice (about a large lemon)
- 5 tablespoons Almond Milk
- 1 cup Unrefined Cane Sugar
- 1 tablespoon Lemon Zest (from the lemon used for juice)
- 1 1/2 teaspoons Vanilla Extract
- 2 tablespoons Poppy Seeds
- 1/2 teaspoon Salt
- 1/2 teaspoon Almond Extract
Instructions
- Step 1: Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper cases and lightly oil them with spray. Set aside.
- Step 2: Cut the lemon in half and squeeze out 3 tablespoons of juice, removing any seeds. Set the juice aside.
- Step 3: Grate the lemon’s skin to collect 1 tablespoon of zest and set it aside.
- Step 4: In a mixing bowl, whisk together the lemon juice, lemon zest, olive oil, dairy-free yogurt, almond milk, sugar, vanilla extract, and almond extract until well combined.
- Step 5: Fold in the self-rising flour and salt using a rubber spatula, stirring gently to create a smooth batter.
- Step 6: Add the poppy seeds and stir evenly into the batter.
- Step 7: Divide the batter evenly among the 12 prepared muffin cases.
- Step 8: Bake on the center oven rack for 22–25 minutes, until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Step 9: Allow the muffins to cool completely on a wire rack.
- Step 10 (Optional): To make icing, stir 1/2 cup icing sugar with 1 tablespoon lemon juice until thick. Drizzle over cooled muffins and sprinkle with a pinch of lemon zest.
Tips & Variations
- Use fresh lemon juice and zest for the brightest flavor.
- Try substituting almond milk with any plant-based milk you prefer.
- For a dairy version, you can replace dairy-free yogurt with regular yogurt or sour cream.
- Add a handful of blueberries for a fruity variation.
- If you don’t have self-rising flour, mix 2 cups all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat muffins in a microwave or oven before serving to restore freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these muffins gluten-free?
Yes, substitute the self-rising flour with a gluten-free self-rising blend, ensuring it contains a suitable leavening agent.
What can I use instead of poppy seeds?
If you don’t have poppy seeds, try using chia seeds or sesame seeds as a crunchy alternative.
Print
Lemon Poppy Seed Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
These Lemon Poppy Seed Muffins are light, moist, and bursting with fresh lemon flavor complemented by crunchy poppy seeds. Made with dairy-free yogurt and almond milk, they offer a tender crumb and a subtle citrus tang, perfect for breakfast or a delightful snack. A simple optional lemon glaze adds a sweet and tart finish to the golden-baked muffins.
Ingredients
Scale
Dry Ingredients
- 2 cups Self-Rising Flour
- 1 cup Unrefined Cane Sugar
- 2 tablespoons Poppy Seeds
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Mild-Flavor Olive Oil
- 1/2 cup Dairy-Free Yogurt
- 5 tablespoons Almond Milk
- 3 tablespoons Lemon Juice (about 1 large lemon)
- 1 tablespoon Lemon Zest (from the lemon used for juice)
- 1 1/2 teaspoons Vanilla Extract
- 1/2 teaspoon Almond Extract
Optional Icing
- 1/2 cup Icing Sugar
- 1 tablespoon Lemon Juice
- Pinch of Lemon Zest
Instructions
- Preheat oven and prepare muffin pan: Preheat your oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper cases and lightly spray them with oil to prevent sticking.
- Prepare lemon juice: Cut the lemon in half and squeeze out 3 tablespoons of juice. Remove any seeds and set the juice aside.
- Grate lemon zest: Using a hand grater, grate the lemon skin to obtain about 1 tablespoon of lemon zest. Set aside.
- Mix wet ingredients: In a mixing bowl, whisk together the lemon juice, lemon zest, olive oil, dairy-free yogurt, almond milk, sugar, vanilla extract, and almond extract until well combined.
- Add dry ingredients: Gently fold in the self-rising flour and salt using a rubber spatula until the batter is smooth and well incorporated.
- Incorporate poppy seeds: Fold the poppy seeds evenly into the batter, ensuring they are well distributed.
- Fill muffin cups: Divide the batter evenly among the 12 prepared muffin cups.
- Bake the muffins: Place the muffin pan on the center rack of the oven and bake for 22 to 25 minutes until the muffins are golden brown outside and a toothpick inserted in the center comes out clean.
- Cool the muffins: Remove the muffins from the oven and let them cool completely on a cooling rack.
- Prepare optional icing: If desired, mix 1/2 cup icing sugar with 1 tablespoon lemon juice until thickened and drizzle over the cooled muffins. Add a pinch of lemon zest on top for extra flavor and decoration.
Notes
- Using self-rising flour eliminates the need for additional leavening agents like baking powder.
- For a dairy-free version, use plant-based yogurt and almond milk as indicated.
- Light olive oil is preferred for a milder flavor that won’t overpower the lemon.
- Ensure muffins cool completely before adding icing to prevent it from melting.
- This recipe makes 12 standard-sized muffins.
- The optional lemon icing adds extra sweetness and tang but can be omitted for a less sweet treat.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Lemon Poppy Seed Muffins, Vegan Muffins, Dairy-Free Muffins, Breakfast Muffins, Citrus Muffins
