These lemon poppy seed muffins make the perfect sweet breakfast to enjoy on a busy morning! They come together in a flash, and are incredibly light and tender. Super freezer friendly too – so you can keep an emergency stash of muffins ready on a whims notice!
lemon poppy seed muffins ingredients:
• baking powder
• poppy seeds: fun fact: I used to think poppy seed breads and muffins needed like 1/2 a cup of poppy seeds to make them. We learned that this isn’t the case the hard way…. All you need are 2 tablespoons!
• oil: helps yield an ultra soft and moist muffin, that keeps longer! No butter for this recipe because a) I never have vegan butter on hand, and I wanted to keep this dairy-free, b) while delicious, butter can cause muffins to dry out more quickly, annnnnd c) it’s just easier to not have to wait for butter to soften / melt.
• eggs: if you want to make these lemon poppy seed muffins vegan, you can swap out the eggs for your favorite vegan egg substitute
• lemon zest + juice
• yogurt: this recipe works perfectly with both dairy-free and plain yogurt (not Greek!) and they can be used interchangeably if you don’t have any special diet needs
• powdered sugar: to make the glaze. For the liquid, you can use lemon juice or just plain water. Either one works fine, but the lemon juice just adds some extra – z i n g y – flavor!
How to make lemon poppy seed muffins:
1. Whisk together dry ingredients.
2. Whisk together wet ingredients.
3. Fold together wet and dry ingredients. Take care not to over mix or the muffins can turn out dense!
4. Portion into muffin tin & bake!
5. Cool for about 5 to 10 minutes in the muffin tin, then turn onto a wire rack and set aside to cool completely.
6. Make the glaze: Whisk together powdered sugar and lemon juice / water until you have your desired consistency.
7. Pour glaze over cooled muffins. Set the muffins aside for about 5 to 10 minutes just to let the glaze set slightly. You could technically enjoy them right away – it’s just a bit more messy.
lemon poppy seed muffin storage:
Keep your muffins stored in a sealed airtight container or plastic bag. These muffins will keep for up to 3 days at room temperature or 5 days in the fridge.
You can also freeze the muffins: transfer to a plastic bag, push out as much air as you can and seal. They’ll keep for up to 3 months frozen!
I prefer to freeze the muffins without the glaze, and then make and pour the glaze after defrosting. The glaze doesn’t freeze amazingly, and as it defrosts, it can become watery and messy. Really don’t recommend you try it lol
How to get tender muffins:
It’s a pretty universally accepted fact that tender and moist muffins are > everything else. If you don’t agree, totally respect that but I don’t understand you at all.
Here are a few tips for getting the softest muffins imaginable!
• take care when measuring flour. Always, always, ALWAYS measure flour using the spoon and level method /or/ by weight. Scooping flour out of the bag with your measuring cup can pack in extra flour and lead to an overly thick batter which can lead to an overly dry muffin!
• don’t over mix the batter. I kind of mention this above, but after you add flour to a muffin batter, do the BARE MINIMUM amount of mixing possible. More mixing will just flatten the air bubbles and lead a dense and sad muffin. Plus, why put in extra work mixing??
• watch the bake. This may seem like a “duh” kind of tip, but keep an eye out on the muffins to make sure they don’t over bake. 15 minutes is usually enough time, but they can take up to 20. It really shouldn’t need any longer than that. But while you watch out for the muffins while they bake…
• don’t open the oven door until at least the 15 minute mark. If you want to check on the muffins, use your oven light. I know muffins are exciting, but the more you open the door and let out the hot air, the more the oven will have to reheat. This will not only make the muffin bake time longer, but the sudden cooling and reheating of the oven can and will dry out and harden the muffins.
• cool muffins in the tin for no more than 10 minutes. Muffins can continue to bake from the residual heat in the muffin tin, so it’s important to cool them slightly in the pan (just to allow them to firm up slightly to be able to transfer) and then finish cooling them on a wire rack.
Check out these other muffin recipes!
Check out these other spring/summer recipes!
Dairy-Free Lemon Poppy Seed Muffins Recipe
For the lemon poppy seed muffins:
- 2 & 1/2 cups (300g) all-purpose four, spoon and leveled
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120mL) vegetable oil
- 2 tablespoons lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 2 large eggs
- 1 cup (240g) dairy-free plain yogurt *(see notes)
For the glaze:
- 2/3 cups (90g) powdered sugar
- 2 to 3 teaspoons freshly squeezed lemon juice or water
- Preheat your oven to 350°F. Line a 12 count muffin tin with paper liners, and set aside.
- Make the lemon poppy seed muffins: In a medium bowl, combine flour, poppy seeds, baking powder, and salt. Whisk to combine, and set aside.
- In a large bowl, combine sugar, oil, lemon zest and juice, eggs, and yogurt. Whisk to combine.
- Pour the dry ingredients over the wet ingredients, and fold together until just combined. Take care not to over mix!
- Portion your muffin batter into your prepared baking pan, filling each cup to the very top. Bake the muffins in the center of your preheated 350°F oven for 15 to 20 minutes, or until golden brown and a skewer inserted into the center of a muffin comes out clean.
- Cool the muffins for about 5 to 10 minutes in the pan, then transfer to a wire rack and set aside to cool completely to room temperature.
- Make the glaze: In a medium bowl, combine powdered sugar and 2 teaspoons of lemon juice or water. Whisk to combine. If needed, gradually whisk in more lemon juice or water until it reaches your desired consistency.
- Drizzle the glaze over the cooled muffins, and let sit for about 10 minutes to allow the glaze to set before serving!