Lemon Poppy Seed Muffins
Soft and fluffy Lemon Poppy Seed Muffins packed with fresh lemon zest and poppy seeds. This easy eggless recipe also includes a dairy-free option.
Yield: 10 muffins
Equipment
Ingredients
- 240 ml Milk* room temp; see notes for options
- 2 tbsp Lemon Juice freshly squeezed
- 60 g Plain Unsweetened Yogurt or greek style plain yogurt; see notes for options
- 1 tsp Vanilla Extract or Lemon Extract
- Zest of 1 medium-sized or 2 small Lemons
- 185 g Cane Sugar* or castor sugar
- 85 ml Vegetable Oil or any neutral oil
- 310 g All Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 tbsp Poppy Seeds plus extra for topping
- 1 tbsp Cane Sugar* optional for topping
Instructions
- Start by preparing the lemon sugar mixture. Rub the sugar with fresh lemon zest until fragrant.
- In a mixing bowl, combine the milk, lemon juice, and yogurt. Stir until smooth and fully combined.
- Add in the sugar, oil, and vanilla extract, mixing well.
- In a separate bowl, combine all the dry ingredients.
- Sift the dry ingredients into the wet ingredients, then whisk until fully incorporated.
- Gently fold in the poppy seeds, cover the batter, and let it rest at room temperature for 30–45 minutes.
- Line a muffin tray with muffin liners and fill each liner to the rim with batter.
- Sprinkle additional poppy seeds and a little sugar on top of each muffin.
- Bake at 400°F (200℃) for 7 minutes, then reduce the temperature to 350°F (175 ℃)and bake for another 8 minutes or until firm to the touch (baking time may vary depending on muffin size).
- Allow the muffins to cool for 10–15 minutes before enjoying!
- Store any leftovers in an airtight container at room temperature for 2–3 days.
Notes
- Cup vs. Weighing Scale: U.S. cup measurements can vary depending on how ingredients are measured. For the most accurate results, use a digital kitchen scale and measure in grams.
- Prep Ahead: Measure and prepare all your ingredients before you start. It makes the baking process much smoother.
- Measuring Spoons: Use proper measuring spoons for tsp and tbsp measurements rather than regular eating spoons.
- Milk: Use whole milk or an unsweetened dairy-free milk. I like Oatly oat milk, Silk Soymilk, or Almond Breeze for dairy-free baking.
- Yogurt: Use plain, unsweetened yogurt. For a dairy-free option, Kite Hill or So Delicious plain dairy-free yogurt work well.
- Sugar: Cane, granulated, or castor sugar can be used. For a vegan version, choose a vegan-friendly sugar such as Zulka Organic Cane Sugar.
- Oil: Use a neutral-flavored oil such as vegetable, canola, or avocado oil. Avoid strongly flavored oils that can overpower the lemon.
- Lemons: Fresh lemons are best for this recipe. Use both the zest and juice for the brightest lemon flavor.