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