Lemon Poppy Seed Muffins

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5 from 1 vote

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www.theconsciousplantkitchen.com

These Lemon Poppy Seed Muffins are simple dairy-free and egg-free muffins made with healthier ingredients in just one bowl.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/lemon-poppy-seed-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: muffins

Calories: 228.2kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour (note 1)
½ cup Light Olive Oil (note 2)
½ cup Dairy-Free Yogurt (note 3)
3 tablespoons Lemon Juice about a large lemon
5 tablespoons Almond Milk
1 cup Unrefined Cane Sugar (note 4)
1 tablespoon Lemon Zest from the previous lemon to make lemon juice
1 ½ teaspoons Vanilla Extract
2 tablespoons Poppy Seeds

Optional

½ teaspoon Salt
½ teaspoon Almond Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
Cut the lemon in half, and squeeze the juice to get the amount needed. Remove any lemon seeds from the juice if some have dropped. Set aside.
Keep the lemon skin grate on a hand grater and get some lemon zest. Set aside.
In a mixing bowl, add lemon juice, lemon zest, olive oil, yogurt, milk, sugar, vanilla extract, and almond extract if used. Whisk to combine.
Fold in self-rising flour, and salt if used. Using a rubber spatula stir to incorporate and form a smooth muffin batter.
Fold in the poppy seeds and stir to evenly incorporate.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins on the center rack of your oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean and golden brown outside.
Let the muffins cool down completely on a cooling rack.

Optional icing

If you like, stir 1/2 cup of icing sugar with 1 tablespoon of lemon juice until thick and drizzle on top of the cooled muffins with a pinch of lemon zest.

Notes

Note 1: You can make a cup of self-rising flour by combining 1 cup of all-purpose flour + 2 teaspoons of baking powder. I haven't tested the recipe with all-purpose gluten-free flour and I can't recommend this option. The recipe will not work with almond flour or oat flour.

Note 2: Any low-flavor oil can be used.

Note 3: Any yogurt can be used, we bake with dairy-free coconut yogurt.

Note 4: Any granulated sweetener can be used like coconut sugar, demerara sugar, sugar, or brown sugar. You can decrease the sugar to 3/4 cup for a low-sugar option.

Note 5: Skip the orange zest if you don't like its sour taste.

Storage: Store the muffins in an airtight container in the fridge for up to 4 days. Freeze in airtight Ziploc bags for up to 1 month, thaw at room temperature the day before.

Nutrition