lemon poppyseed muffins

Try my Tart and Sweet Lemon Poppy Seed Muffins recipe and you won&#x27;t feel like you&#x27;re missing out on heading to the bakery for a box!

Lemon Poppy Seed Muffins Recipe

⅔ cup (5 ounces 142 grams) sugar

(4 ounces 115 grams) plain yogurt

(4floz/115 milliliters) vegetable oil

(2 ½ floz/71 milliliters) milk

vanilla

lemon zest ((from about two lemons))

(6 ¼ oz/177 grams) all-purpose flour

baking powder

salt

poppy seeds

Preheat oven to 375°F  (190°C). Place 9 muffin liners in a muffin tin. Set aside.

In a mixing bowl, add the sugar, egg, yogurt, oil, milk, vanilla and lemon zest, and whisk until well combined.

In a separate bowl, stir together the flour, baking powder, salt, and poppy seeds.

Combine the wet and dry ingredients and mix until just combined. A few lumps are ok.

Divide the batter evenly between the prepared muffin cups, filling almost to the top.

Bake muffins on an upper-middle rack for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let cool for ten minutes before removing muffins from the tin.

These muffins are the most delicious the day they are made.  Enjoy!  Store leftovers in an airtight container at room temperature for 2 days

This Lemon Poppy Seed Muffins with Ricotta recipe makes perfectly light, moist and delicious muffins that you won't believe are low carb!

Lemon Poppy Seed Muffins with Ricotta

Flour

Swerve (or alternative sweetener)

Baking Powder

full fat ricotta cheese

Coconut Oil

Eggs

Poppy Seeds (,)

True lemon packets

Heavy Whipping Cream

Lemon Extract

Mix together all ingredients and beat well until fluffy.

Line a muffin pan with silicone cupcake liners.

Pour the batter into a muffin pan, dividing equally into 12 servings.

Bake at 350F for 40 minutes or until a knife inserted into the center emerges clean.

Cool slightly before removing from liners.

https://embed.mediavine.com/videos/pgqsj73s6jxshsfoo2ti

These Low Carb Lemon Poppy Seed Muffins with almond flour are light, moist and just perfectly tasty. Absolutely delicious, low carb, keto, and gluten-free .

Low Carb Lemon Poppy Seed Muffins with Almond Flour

1-bowl, 30-minute vegan Meyer lemon poppy seed muffins with a 2-ingredient lemon glaze. So moist, wholesome, perfectly tart-sweet, and delicious.

Vegan Meyer Lemon Poppy Seed Muffins

batches flax eggs

applesauce

Meyer lemon zest ((or regular lemons))

Meyer lemon juice ((or regular lemon juice))

tsp vanilla or lemon extract ((optional))

coconut oil oil

almond milk

maple syrup

natural cane sugar

tsp sea salt

tsp baking soda

Tbsp poppy seeds ((optional // or sub chia seeds))

whole-wheat pastry flour ((or sub unbleached all-purpose)*)

rolled oats*

almond meal*

powdered sugar* ((sifted))

lemon juice

Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners, or lightly grease (amount as original recipe is written // adjust if altering batch size).

Prepare flax eggs in a large mixing bowl and let rest for a few minutes. Zest lemon(s) at this time.

Add applesauce, lemon zest, lemon juice, vanilla or lemon extract (optional), oil, almond milk, maple syrup or agave, cane sugar, baking soda, salt and whisk. It will foam up because the lemon juice will react with the baking soda.

Add flour, almond meal and oats and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable. Add the poppy seeds and gently stir once more.

Divide batter evenly between muffin tins (should be enough for between 11-12 as original recipe is written (adjust if altering batch size).

Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan, then remove from tins and let cool completely on a cooling rack.

If glazing, whisk the sifted powdered sugar and lemon juice together in a small bowl until a thin, pourable glaze is formed and brush or drizzle on the muffins.

Will keep covered for several days at room temperature. Freeze for long-term storage (up to 1 month).

These Lemon Poppyseed Muffins have crispy golden edges and a fluffy, melt-in-your mouth crumb! The perfect breakfast treat. 

Vegan Lemon Poppy Seed Muffins

(280 g) flour, spooned and leveled*

baking soda

flaxseed

(158 g) cane sugar

lemon zest (about 1 lemon)

(235 mL) vegan yogurt*

(60 mL) non-dairy milk

(60 mL) neutral oil

lemon juice (about 1 lemon)

vanilla extract

sugar

Prep

Preheat the oven to 425F and line a muffin tin with paper liners.

Dry Ingredients

Sift the flour, baking powder, and baking soda into a large mixing bowl. Add in the poppy seeds, flaxseed, and salt, then mix until combined. Form a well in the center of the bowl and set aside.

Wet Ingredients

Pour the sugar into a medium bowl, then add in the lemon zest. Use your hand to massage the lemon zest into the sugar &#8211; this ensures it gets evenly distributed, and gives a better lemon flavor. Add in the vegan yogurt, milk, oil, lemon juice, and vanilla. Stir until the sugar is dissolved.

Combine

add the wet ingredients to the bowl of dry ingredients and stir just until a slightly lumpy batter forms &#8211; the batter will be very thick. Use a spoon or large cookie scoop to fill each muffin liner 7/8 of the way full. 

Bake

Place the muffins in the middle rack of the oven. Bake at 425F for 7 minutes, then, without opening the oven, reduce the temperature to 350F. Continue to bake the muffins for an additional 20 to 22 minutes. The initial raised temperature helps the muffins to rise better and get golden tops.

Lemon Glaze (Optional)

If you’d like to make the lemon glaze, combine the powdered sugar and 2 teaspoons of the lemon juice together in a small bowl and whisk until smooth and glossy. Add the remaining teaspoon of lemon juice if the mixture is too thick. Set aside.

Serve &amp; Store: Remove the muffins from the oven and let sit in the baking tray for 1 to 2 minutes, until no “crackling” sounds occur and the muffins have set. Carefully transfer the muffins to a cooling rack, or enjoy warm. Top with lemon glaze just before serving &#8211; store any leftover glaze in a sealed jar at room temperature for up to 3 days. Leftover muffins will keep at room temperature for up to 3 days for the best texture, or in the freezer for up to 3 months. Muffins can be reheated in the oven or microwave. I don’t recommend glazing your muffins until right before eating, otherwise the tops will get a little soggy.

Made these last night and they came out perfectly moist, fluffy and with a nice golden top. Totally convinced my skeptical roommate (her previous experiences with vegan baked goods were mediocre to say the least). I added the zest of two lemons, but skipped the glaze. Thanks Caitlin!

https://content.jwplatform.com/videos/IJvrTZtb.mp4

Vegan Lemon Poppyseed Muffins

These lemon poppy seed muffins and moist, soft, fluffy, filled with lemon zest and poppyseed and topped with a delicious lemon glaze.

Lemon Poppy Seed Muffins

tbsp Poppyseeds

Baking powder

tsp Baking soda

Lemon

Lemon juice

tsp Kosher salt

Eggs (large)

Yogurt

Butter

Milk (plus 2 tbsp)

tsp Vanilla extract

Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.

Into a big mixing bowl, add the sugar, lemon juice, lemon zest, eggs, vanilla extract, greek yogurt, milk, kosher salt, and cooled melted butter. Mix with a whisk until the mixture is well combined.

Into a medium mixing bowl, add the flour, poppy seeds, baking powder, and baking soda, and mix until just combined.

Add the dry ingredients to the wet ingredients and mix with a whisk until just combined. Don&#39;t overmix the batter! Let the batter sit at room temperature for at least 20 minutes.

Scoop the batter with a large ice cream scooper into the muffin tins, filling them almost completely, and bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. 

Freaking delish BUT - I overfilled them - I think 3/4 full rather than almost full will be perfect.  It might depend on humidity and elevation. I live in Canada!

Top 5 lemon poppyseed muffins recipes from across the web

The most viewed lemon poppyseed muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins with Ricot...

Vegan Meyer Lemon Poppy Seed Muffin...

Vegan Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Top 5 lemon poppyseed muffins recipes from across the web

The most viewed lemon poppyseed muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins with Ricot...

Vegan Meyer Lemon Poppy Seed Muffin...

Vegan Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

The most viewed lemon poppyseed muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine