Lemon Poppy Seed Muffins
Serves 10
30 mins prep
15 mins cook
120 mins Rest Time
105 mins total
These Lemon Poppy Seed Muffins are the ultimate treat for lemon lovers! With a light, fluffy texture, bursts of fresh lemon zest, and a satisfying crunch from poppy seeds, they’re both indulgent and wholesome. Naturally eggless and easy to make dairy-free, this recipe creates bakery-style muffins that are perfect for snacking, brunch, or gifting!
2 servings
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Start by preparing the lemon sugar mixture. Rub the sugar with fresh lemon zest until fragrant.
In a mixing bowl, combine the milk, lemon juice, and yogurt. Stir until smooth and fully combined.
Add in the sugar, oil, and vanilla extract, mixing well.
In a separate bowl, combine all the dry ingredients.
Sift the dry ingredients into the wet ingredients, then whisk until fully incorporated.
Gently fold in the poppy seeds, cover the batter, and let it rest at room temperature for 30–45 minutes.
Line a muffin tray with muffin liners and fill each liner to the rim with batter.
Sprinkle additional poppy seeds and a little sugar on top of each muffin.
Bake at 400°F for 7 minutes, then reduce the temperature to 350°F and bake for another 8 minutes or until firm to the touch (baking time may vary depending on muffin size).
Allow the muffins to cool on a wire rack for 10–15 minutes before enjoying!
Store any leftovers in an airtight container at room temperature for 2–3 days.
