Lemon Poppy Seed Muffins (Soft, Fluffy & Easy!)

single overhead shot of a Lemon poppy seed muffin.

Lemon Poppy Seed Muffins (Soft, Fluffy & Easy!)

These lemon poppy seed muffins are soft, fluffy, and perfectly balanced between tart and sweet. Quick and easy to make, they're ideal for breakfast, brunch, or an afternoon snack.

Course Breakfast, Snack

Cuisine American

Keyword baking, breakfast, Brussels sprouts, Thanksgiving, Christmas, holiday recipes, vegan, gluten free, vegetarian, glaze, gluten free fall baking, how to make lemon poppy seed muffins, lemon, lemon muffins, lemon muffins, poppy seed, lemon poppy seed muffin recipe, lemon poppy seed muffins, muffins, muffins, breakfast, poppy seed, quick bread, vegetarian breakfast

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 195kcal

Author Sireesha A.

Ingredients

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

Glaze

1 cup powdered sugar
2 tablespoon fresh lemon juice

Instructions

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.

Notes

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.

Nutrition