Dairy Free Lemon Poppy Seed Muffins
These dairy free lemon poppy seed muffins are bright, zesty and just like a bakery muffin with golden, crunchy tops and a sweet lemon glaze. They're soft and cake-like, with a satisfying crunch from the poppy seeds. Enjoy these as an easy breakfast or sweet treat alongside and a cup of tea or coffee.
Servings 12 muffins
Calories 262kcal
Equipment
Ingredients
- 1 egg
- 125 ml canola oil
- 1 teaspoon vanilla extract
- 165 grams white sugar/granulated sugar
- 60 ml lemon juice
- zest of 2 lemons
- 2 tablespoons poppy seeds
- 300 grams plain flour/all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 125 ml dairy free milk
For the glaze
- 30 grams icing sugar/powdered sugar approx.
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 220°C/425°F. Line a 12 cup muffin pan with patty cases/cupcake liners and set aside.
- In a large bowl, whisk together the 1 egg, 125 ml canola oil and 1 teaspoon vanilla extract. Add the 165 grams white sugar/granulated sugar and continue to whisk until combined.
- Add the 60 ml lemon juice, zest of 2 lemons and 2 tablespoons poppy seeds and mix through until incorporated.
- Add the 300 grams plain flour/all purpose flour, 1 tablespoon baking powder and ¼ teaspoon salt and slowly mix in with a whisk.
- Slowly add the 125 ml dairy free milk, a little at a time, until a thick batter forms. As soon as the flour and milk are incorporated, stop mixing so you don't overmix. The batter will be very thick.
- Spoon the batter evenly into the prepared muffin pan, filling each cup almost to the top.
- Bake for 5 minutes at 220°C/425°F. Then, without opening the oven door, turn the heat down to 180°C/350°F and bake for a further 15 minutes, or until the tops are golden and spring back when lightly touched. Let the muffins cool on a wire rack before glazing.
- To make the glaze, mix the 30 grams icing sugar/powdered sugar into the 1 tablespoon lemon juice a little at a time until you get a thick consistency that can still be drizzled.
- Using a spoon, drizzle the glaze over the cooled muffins. Let the glaze set before storing.
Notes
Oven temperature: The initial high heat causes the muffins to puff up, giving them that golden muffin top we all love.
Dairy free milk: I have used oat, almond or soy to bake muffins with good results.
Gluten free option: use a gluten free plain flour blend in place of the plain flour.
Storage instructions: store in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 262kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 166mg | Potassium: 65mg | Fiber: 1g | Sugar: 17g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg
