The BEST Lemon Poppy Seed Muffins
Soft, tall, and lemony right through.
- One bowl of dry, one bowl of wet — no mixer and no creaming.
- Oil free: the yogurt keeps them tender instead.
- A lemon drizzle over the top is what makes them taste like a bakery muffin.
Ingredients
Dry
- 2 cups oat flour (I blend my oat meal in the Vitamix)
- 1 cup almond flour (or another cup of oat flour if you don't have any)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt (optional)
- 2 tbsp poppy seeds
Wet
- 1 cup sugar (I use coconut sugar)
- ½ cup yogurt (I use coconut yogurt)
- ½–⅔ cup water
- 1 tsp vanilla extract (I use alcohol-free)
- 1½ tbsp lemon zest
- 3 tbsp lemon juice
Lemon drizzle
- 1 cup (120g) confectioners' sugar, sifted
- 1½ tbsp (22ml) lemon juice
- 1 tbsp (15ml) milk (any kind)
Instructions
- 01
Preheat the oven to 350°F (177°C) and line a muffin tin with cupcake liners. Set aside.
- 02
Whisk the oat flour, almond flour, baking soda, baking powder, salt, and poppy seeds together in a medium bowl. Set aside.
- 03
In a large bowl, mix the sugar, yogurt, water, vanilla, lemon zest, and lemon juice together.
- 04
Fold the dry ingredients into the wet and mix gently, just until everything comes together.
- 05
Spoon the batter evenly into each muffin cup or liner, then bake at 350°F (177°C) for 25–30 minutes.
- 06
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
- 07
Whisk the confectioners' sugar, lemon juice, and milk together until smooth, then drizzle over the tops of the muffins.
Notes
- Oat flour: I blend rolled oat meal in the Vitamix until it's a fine flour, then measure out 2 cups. Use certified gluten-free oats if you need these strictly gluten free.
- No almond flour? Just use another cup of oat flour instead.
- I don't cook with oil, so I use water here. If oil is something you like, use it in place of the water — or try melted butter or your milk of choice.
- Start with ½ cup water and add more only if the batter feels dry.
- Coconut sugar gives a deeper, caramel-like sweetness; white sugar keeps them brighter and more lemon-forward.
- Keep the muffins in an airtight container at room temperature for a few days, or freeze them for longer.
