Name: Dairy Free Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 ¾ cups (265 g) all-purpose flour; 1 teaspoon (4 g) baking powder; 1 teaspoon (5 g) baking soda; ½ teaspoon (3 g) salt; 2 tablespoons (18 g) poppy seeds; ½ cup (125 g) unsalted butter, room temperature; ½ cup (100 g) granulated sugar; ¼ cup (55 g) packed dark brown sugar; 2 large eggs, room temperature; ½ cup (125 g) plain non dairy yogurt, room temperature (such as coconut); 2 tablespoons (10 g) lemon zest; 3 tablespoons (45 ml) fresh lemon juice; 1 teaspoon (5 ml) pure vanilla extract; ¼ cup (60 ml) oat milk (or any unsweetened non dairy); 1 cup (130 g) icing sugar, sifted; 1 ½ tablespoons (22 ml) fresh lemon juice; 1 tablespoon (15 ml) oat milk (or any unsweetened non dairy)

1

Searing the Beef

Swap oat milk for almond or soy milk if you prefer.
For extra lemon flavor, add an additional teaspoon of zest.
Store muffins in an airtight container at room temperature for up to 3 days.

Notes

1

Preheat your oven to 425°F (218°C). Prepare a 12-cup muffin pan by either spraying it with nonstick spray or lining it with cupcake liners. Set aside.

2

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds. Whisk thoroughly and set aside.

3

In a separate bowl, whisk the eggs. Add sour cream, milk, vanilla, lemon zest, and lemon juice. Whisk to combine.

4

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until the mixture is light and fluffy. Pause to scrape down the sides and bottom of the bowl as needed. Add the liquid mixture to the dry ingredients. Beat on medium speed for 1 minute, then switch to high speed and continue beating until well combined. If the mixture looks slightly curdled, that is normal.

5

Using an ice cream scoop, divide the batter evenly among the prepared muffin cups or liners. Place the pan in the oven and bake at 425°F (218°C) for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F (175°C) and continue baking for another 15 minutes, or until slightly golden and a toothpick inserted into the center comes out clean. The total baking time should be about 20 minutes.

6

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

7

To make the icing, whisk all the icing ingredients together until smooth, then drizzle it over the muffins, whether warm or fully cooled.

Instructions

1 ¾ cups (265 g) all-purpose flour

1 teaspoon (4 g) baking powder

1 teaspoon (5 g) baking soda

½ teaspoon (3 g) salt

2 tablespoons (18 g) poppy seeds

½ cup (125 g) unsalted butter (room temperature)

½ cup (100 g) granulated sugar

¼ cup (55 g) packed dark brown sugar

2 large eggs (room temperature)

½ cup (125 g) plain non dairy yogurt (room temperature

such as coconut)

2 tablespoons (10 g) lemon zest

3 tablespoons (45 ml) fresh lemon juice

1 teaspoon (5 ml) pure vanilla extract

¼ cup (60 ml) oat milk (or any unsweetened non dairy)

1 cup (130 g) icing sugar (sifted)

1 ½ tablespoons (22 ml) fresh lemon juice

1 tablespoon (15 ml) oat milk (or any unsweetened non dairy)

Lemon Poppy Seed Muffins

Anthology of Crumbs

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average rating is 5 out of 5

Bright, zesty, and perfectly tender, these dairy free lemon poppy seed muffins are a delightful treat for any time of day. Bursting with fresh lemon flavor and a hint of crunch from poppy seeds, they are light, fluffy, and finished with a simple lemon glaze.

Servings :

12

Calories:

Prep Time

15 min

Cooking Time

20 min

Rest Time

0

Total Time

35 min