Lemon Poppy Seed Muffins
These super moist Lemon Poppyseed Muffins are made with yogurt, eggs, gluten-free flour, and fresh lemon for a soft, fluffy texture and bright, zesty flavor in every bite.
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
These super moist Lemon Poppyseed Muffins are made with yogurt, eggs, gluten-free flour, and fresh lemon for a soft, fluffy texture and bright, zesty flavor in every bite.
Servings 11 muffins
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
Instructions
- 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!
Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!
Lemon Poppy Seed Muffins
These super moist Lemon Poppyseed Muffins are made with yogurt, eggs, gluten-free flour, and fresh lemon for a soft, fluffy texture and bright, zesty flavor in every bite.
Servings 11 muffins
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
Instructions
- 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!
Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!
