These classic lemon poppy seed muffins are so easy to make and are wonderfully soft, sweet and tangy with that essential poppy seed crunch, topped with a simple lemon glaze. These muffins are dairy-free and make the perfect breakfast, morning tea or snack that everyone will enjoy!
Preheat the oven to 220°C. Line a 12 cup muffin pan with patty cases and set aside.
In a large bowl start by whisking together the egg, oil, and vanilla, before adding in the sugar. Continue to whisk until smooth and bubbly. Add in the lemon juice, zest and poppy seeds and mix through until incorporated.
Add the flour, baking powder and salt to the bowl and slowly mix in with a whisk. Slowly add in the dairy-free milk a little at a time until the batter forms. As soon as all of the flour and milk have been incorporated, stop mixing as you don’t want to overmix. The batter will be very thick.
Spoon mixture evenly into the prepared muffin pan. You want enough batter to fill almost to the top of the pan so the tops puff up above the pan giving that nice crunchy muffin top. Bake for 5 minutes at the initial high temperature and then without opening the oven door, turn down the heat to 180°C to 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 adding the glaze.
To make the glaze, mix the icing sugar into the 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 the muffins.
Notes
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.