Super moist Lemon Poppy Seed Muffins drizzled with icing are the perfect breakfast, brunch, snack, or dessert! They’re fluffy, perfectly sweet and lemony! You just need a handful of simple ingredients and 30 minutes to make this easy recipe. So delicious, no one will guess these are vegan & gluten free!
These lemon poppy seed muffins are incredibly tender and bursting with lemon flavor, studded with poppy seeds, then topped with an irresistible lemon glaze. As an added plus, these are easy to make, vegan and easily adapted to be gluten free. Serve them as a snack, for breakfast or as a dessert.
Lemon Poppy Seed Muffin Ingredients
This lemon poppy seed muffin recipe uses just the right ingredients to yield an incredibly moist muffin that has the perfect soft, tender crumb and bright citrus flavor. Here's everything you’ll need to make them:
- Plant-based Milk: To keep this recipe vegan and dairy free, we recommend using unsweetened almond milk or oat milk. If you're not dairy-free, regular milk works.
- Lemon juice: We suggest using freshly squeezed lemon juice for this recipe. Lemon concentrate is too potent and may have an overly sour taste.
- Melted Vegan Butter: For richness, moisture and lovely texture with every bite. If you're not vegan or dairy-free, regular butter works.
- Sugar: Regular granulated sugar is best, so the lemon flavor really shines.
- Vanilla: Pure vanilla extract, not imitation, will taste best.
- Lemon extract: For extra lemon flavor that you can actually taste!
- Baking powder & baking soda: To ensure these have the perfect rise and texture.
- Flour: For best results use all-purpose flour or to make these gluten free, use King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- Poppy seeds: Totally optional, but such a classic pairing with lemon and we love the added texture they give the muffins.
- For the icing: Drizzling icing over the top of the muffins is completely optional, but oh so delicious. Kind of makes them more like lemon poppy seed cupcakes!
How to Make Lemon Poppy Seed Muffins
- Preheat the oven to 350ºF. and mix the milk, lemon juice, melted vegan butter, sugar, vanilla, and lemon extract together. Then, add the baking powder and baking soda and mix. Mix in the flour until a smooth silky batter forms.
- Fold in the poppy seeds.
- Prepare 16 muffin molds with paper liners and then spray the paper liners with a little nonstick spray to keep them from sticking. Pour the batter into the lined and greased muffin molds and bake for 25 minutes.
- While the muffins are baking, use a whisk to mix the powdered sugar, almond milk, lemon juice, and softened vegan butter together to make the lemon icing.
- Allow the muffins to cool before drizzling the icing over top.
Expert Tips
- Measure flour correctly: Using too much flour can result in dry, crumbly muffins. To ensure the right amount of flour is used, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour off the top.
- Don’t over-mix ingredients: Once you add the flour to the wet ingredients, be sure to avoid over-mixing the batter. This can make your muffins tough and too dense.
- Drizzling icing: For a easier drizzling, place the lemon glaze in a zip-top bag, seal, and cut the very tip of a corner off. Squeeze the glaze out over the muffins.
Frequently Asked Questions
Yes, food-grade poppy seeds are generally recognized as safe for adults and kids, by the United States Food & Drug Administration when used in amounts typically used in cooking. However, if you have any worries, this recipe totally works without the poppy seeds.
Some muffin recipes call for adding yogurt or buttermilk to the batter for extra moisture. However, these muffins are plenty moist with the perfect ratio of wet to dry ingredients. In this recipe, the milk, lemon juice and butter give these just right amount of moisture.
All nutrition information can be found in the recipe card, below. Each muffin has approximately 173 calories, including the lemon icing.
Storage Recommendations
- To store leftovers: Place on a wire rack to cool completely. Then, store in an airtight container at room temperature for up to about 2 days or in the refrigerator for up to 1 week.
- To freeze: Once completely cool, place in a resealable freezer-safe bag and freeze for up to about 3 months. Let muffins thaw at room temperature or rewarm gently in the microwave.
More Lemon Recipes
Lemon Poppy Seed Muffins
Ingredients
Lemon Poppy Seed Muffins
- 1 cup unsweetened almond or oat milk or regular milk
- ½ cup lemon juice
- ¼ cup melted vegan butter or regular butter
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 ¼ cup regular or gluten-free all-purpose flour If gluten free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ tablespoon poppy seeds
Lemon Icing
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond or oat milk or regular milk
- 2 tablespoon softened vegan butter or regular butter
- 1 tablespoon lemon juice
Instructions
Lemon Poppy Seed Muffins
- Preheat the oven to 350ºF.
- Mix the milk, lemon juice, melted vegan butter, sugar, vanilla, and lemon extract together. Then, add the baking powder and baking soda and mix. Mix in the flour until a smooth silky batter forms and then fold in the poppy seeds.
- Prepare 16 muffin molds with paper liners and then spray the paper liners with a little nonstick spray to keep them from sticking.
- Pour the batter into the lined and greased muffin molds and bake for 25 minutes.
- While the muffins are baking, use a whisk to mix the powdered sugar, almond milk, lemon juice, and softened vegan butter together to make the lemon icing.
- Allow the muffins to cool before drizzling the icing over top.
Notes
- To store leftovers: Place on a wire rack to cool completely. Then, store in an airtight container at room temperature for up to about 2 days or in the refrigerator for up to 1 week.
- To freeze: Once completely cool, place in a resealable freezer-safe bag and freeze for up to about 3 months. Let muffins thaw at room temperature or rewarm gently in the microwave.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Ellen De Witte says
Not bad but texture is a little bit weird?