Super moist Lemon Poppyseed Muffins that are made with yogurt, eggs, gluten-free flour and lemon, making these muffins both moist, soft and full of flavor!
Lemon poppy seed is such a dream. I love to make lemon poppy seed pancakes, so I decided to take my pancake recipe and make them into muffins for the perfect healthy grab-and-go treat! These muffins have lemon juice in the recipe and also lemon zest giving them such a great light and delicious flavor.
Ingredients needed to make Lemon Poppy Seed Pancakes
- Eggs
- Vanilla
- Non-dairy or regular yogurt
- Lemon juice
- Coconut oil
- Almond Milk
- Flour
- Baking powder
- Sugar
- Salt
- Lemon zest
- Poppy seeds
Lemon Poppy Seed Muffins
Course: BreakfastCuisine: AmericanDifficulty: Beginner11
muffins15
minutes30
minutesSuper moist Lemon Poppyseed Muffins that are made with yogurt, eggs, gluten-free flour and lemon, making these muffins both moist, soft and full of flavor!
Ingredients
2 eggs
2 tsp vanilla
1/4 cup yogurt
1/3 cup lemon juice
1/4 cup coconut oil
1 cup almond milk
2 cups gluten-free flour
1 Tbsp baking powder
1/2 cup sugar
1/4 tsp salt
3 Tbsp lemon zest
3 Tbsp poppy seeds
- Icing
1/2 cup powdered sugar
1 Tbsp almond milk
1 tsp vanilla
Directions
- Preheat oven to 375F and line a muffin tin with liners or spray with non-stick spray.
- In a large bowl, whisk eggs then add in vanilla, yogurt, lemon juice, coconut oil and almond milk and mix until well incorporated.
- In a separate bowl, combine flour, baking powder, sugar and salt and mix until well combined. Add dry ingredients to wet.
- Then, add in lemon zest and poppy seeds and mix once more.
- Add batter to muffin tin about 3/4 way full. Baking for 25-30 minutes or until toothpick inserted in the center comes out clean.
- For the icing, combine all ingredients and mix well. Drizzle over tops of muffins and enjoy!
Notes
- Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
