These Lemon Poppy Seed Muffins are soft, fluffy, and flavorful! They have a sweet and tart lemon flavor. Both kids and adults love these homemade citrusy muffins. This quick and easy recipe is great for breakfast, brunch, snacks, and desserts. These muffins are dairy-free, vegan, and can be easily made gluten-free!
Why You'll Love This Recipe
- These lemon poppy seed muffins are quick and easy.
- They are made with mostly pantry staple ingredients.
- Great for any time of the day!
- Children love these lemon muffins.
- The combination of lemon zest and juice adds a refreshing burst of flavor.
- The poppy seeds add a little crunch to every bite.
- This recipe is simple and straightforward.
- Great for Easter Sunday, Mother's Day, weekend brunch, or busy weekdays.
- This recipe is suitable for many diets and lifestyles.
- These muffins are gluten-free friendly, dairy-free, egg-free, and vegan.
- Check out this Vegan Lemon Cake for another favorite lemon recipe!
Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card at the post's bottom.
Use either all-purpose or gluten-free flour for these lemon poppy seed muffins. For gluten-free flour, I always use King Arthur Flour or Bob's Red Mill.
Sugar helps sweeten these muffins. Use white sugar.
Poppy seeds add nutrients and a slight crunch.
Both baking powder and baking soda help leaven these muffins.
Use unsweetened plant-based milk. Almond milk, cashew milk, coconut milk, and oat milk are great options.
Unsweetened applesauce replaces the need for eggs.
Use freshly squeezed lemon juice if possible. The difference in flavor is amazing!
In addition, lemon zest adds a delicious lemon flavor.
Melted coconut oil helps thin out the muffin batter. This healthy baking fat adds nutrients and moisture. Unrefined coconut oil has a slight coconut flavor. On the other hand, refined coconut oil has no coconut flavor.
A little vanilla extract adds a cozy flavor.
The lemon glaze is made from powdered sugar and lemon juice. If it is too thin, add slightly more powdered sugar. If the glaze is too thick, add slightly more lemon juice.
Taste & Texture
These lemon poppy seed muffins have delicate crumb that is moist and tender. The glaze is smooth and creamy.
The bright and tangy flavor of fresh lemons shines through, complemented by the subtle nutty undertone of poppy seeds. They are not overly sweet.
The lemon glaze has a strong lemon flavor!
How to Make
First, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until combined.
In a separate bowl, whisk together the almond milk, applesauce, lemon juice, lemon zest, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
Divide the muffin batter evenly among the muffin cups, filling each about ¾ full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted comes out clean.
While the muffins are cooling down, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until creamy.
Finally, once the muffins have completely cooled, drizzle the glaze over the top of each muffin. Allow the lemon glaze to set before serving.
Use either all-purpose flour or gluten-free flour. Do not use another flour.
Do not overmix the muffin batter. A few small lumps in the batter is fine.
Use freshly squeezed lemon juice if possible.
Allow the muffins to fully cool before adding the glaze.
If the glaze is too thin, add slightly more powdered sugar.
If the glaze is too thick, add slightly more lemon juice.
Frequently Asked Questions (FAQs)
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used as a substitute if fresh lemons are not available. However, keep in mind that fresh lemons provide a more authentic and vibrant taste.
Yes, you can omit the poppy seeds if you prefer a classic lemon muffin. However, the poppy seeds add a delightful crunch and unique visual appeal to the muffins.
Yes, poppy seeds are safe to eat.
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of these muffins.
Store these lemon poppy seed muffins in an airtight container for up to 3 days. If making ahead of time, wait to glaze the muffins. Glaze just before eating.
Sure! Do not glaze the lemon poppy seed muffins before freezing if possible.
Serve these lemon poppy seed muffins once cooled and glazed.
Serve with coffee, tea, or a smoothie.
lemon poppy seed muffins are great for breakfast, brunch, an afternoon snack, or a healthier sweet treat.
If you have leftovers, let the lemon poppy seed muffins cool completely. Store in an airtight container at room temperature. They stay fresh for up to 2 to 3 days.
To extend their shelf life, freeze the muffins in a resealable bag or an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Pyrex 3 Glass Mixing Bowls: These are great mixing bowls.
Pyrex Glass Measuring Cups: Measure out the ingredients in these glass measuring cups.
Whisk: Whisk together the muffin batter.
Cupcake Pan: This is my favorite muffin tin! I use this pan every time I bake muffins or cupcakes.
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- Oat Flour Muffins
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Lemon Poppy Seed Muffins
- 2 cups flour all-purpose or gluten-free
- 1 cup granulated sugar
- 2 tablespoon poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup unsweetened almond milk or other milk
- ½ cup unsweetened applesauce
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoon fresh lemon juice
- First, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until combined.
- In a separate bowl, whisk together the almond milk, applesauce, lemon juice, lemon zest, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Divide the muffin batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- While the muffins are cooling down, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until creamy.
- Once the muffins have completely cooled, drizzle the glaze over the top of each muffin. Allow the glaze to set before serving.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
- Both all-purpose flour and gluten-free 1 to 1 flour work well. I love King Arthur Flour or Bob's Red Mill gluten-free flour.
- Any type of milk works.
- Do not overmix the muffin batter. A few small lumps are fine.
- Be sure to use paper muffin liners or heavily spray the pan with nonstick spray.
- Do not bake too long. Once a toothpick inserted into the center of a muffin comes out clean, remove from the oven.
- Allow the muffins to cool before topping with the glaze.
- Store in an airtight container for up to 2 to 3 days.
- If making ahead of time, do not add the glaze until ready to serve.
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