Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are the ultimate treat for lemon lovers! With a light, fluffy texture, bursts of fresh lemon zest, and a satisfying crunch from poppy seeds, they’re both indulgent and wholesome. Naturally eggless and easy to make dairy-free, this recipe creates bakery-style muffins that are perfect for snacking, brunch, or gifting!
Yield: 10 muffins
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Equipment
- 6 or 12 Cup Muffin Pan
Ingredients
- 240 ml Milk* room temp
- 2 tbsp Lemon Juice freshly squeezed
- 60 g Plain Unsweetened Yogurt or greek style plain yogurt
- 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
- 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 for 7 minutes, then reduce the temperature to 350°F 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 on a wire rack 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: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Plain Yogurt: Dairy-free unsweetened yogurt, or any plain unsweetened yogurt of your choice.