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Lemon Poppy Seed Muffins (Eggless)

By Jigna
These Lemon Poppy Seed Muffins are moist, eggless, and bursting with bright citrus flavor. They are perfectly sweetened and can make a great morning treat!
5 from 5 votes
Print Pin
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Cuisine World
Course Dessert, Snack
Diet Eggless, Vegetarian
Servings 12 Muffins

Equipment

  • Muffin Pan
  • Kitchen Scale
  • Mixing Bowls
  • Whisk

Ingredients
  

  • 2¼ cups (270g) all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoon poppy seeds
  • ¾ cup + 3tbsp (187g) granulated sugar
  • 1 cup (240g) sour cream or full-fat yogurt
  • ½ cup (114g) unsalted butter melted
  • ¾ cup (180ml) milk
  • 3 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla

Instructions
 

  • Preheat the oven to 425° F.
  • Grease the muffin pan with non-stick oil spray or line with paper liners, and set aside. If using paper liners, lightly grease them as well.
  • In a large bowl, combine sugar and lemon zest. Then, working with your hands, rub the zest into the sugar until well combined.
  • Add flour, baking powder, baking soda, salt, and poppy seeds to this sugar mixture. Whisk until everything is well combined.
  • In a separate bowl, take melted butter. Add sour cream or yogurt, milk, lemon juice, and vanilla. Stir well until everything is combined and the mixture is smooth.
  • Pour wet mixture into dry and, using a spatula, mix until just combined. Do not overmix.
  • Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top. I recommend using an ice cream scoop for easy and even distribution of the batter.
  • Bake the muffins for 5 minutes at 425°F (218°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C).
  • Continue baking for 15-17 minutes or until the cake tester inserted in the center comes out clean. However, every oven is different, so once you reduce the temperature, keep an eye on the oven after 12 minutes of baking time.
  • Remove the muffins from the oven and let them cool in the pan for 5-6 minutes. Then transfer them onto a cooling rack and let them cool completely before serving.

Serving and Storing Suggestions

  • Lemon Poppy Seed Muffins are perfect to have for breakfast. It tastes delicious with some butter spread on it.
  • We can also have it as a snack or a dessert post-dinner.
  • These muffins stay at room temperature for up to 2 days. Cover them tightly and place them in the fridge for up to 5 days if you have leftovers.

Notes

  1. Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich and moist muffins.
  2. Milk: You can use either whole milk or 2% fat milk. However, do not use fat-free or skimmed milk.
  3. Butter: Melt the butter and let it cool down slightly before mixing with other ingredients. If you want, you can use ¼ cup melted butter and ¼ cup light-tasted oil instead of using only butter.
  4. Filling The Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the eggless lemon poppy seed muffins will rise well and have nice domed muffin tops.
  5. Measurements: For the best results, use the kitchen scale to measure the ingredients.
  6. Variations: Sprinkle some sugar on the top of the muffins before baking for the sugary crust. Also, you can drizzle some lemon sugar glaze on the top of the muffins once they are cooled down for extra lemon flavor.

Nutrition (Approximate Values)

Calories : 269kcalCarbohydrates : 35gProtein : 4gFat : 13gSaturated Fat : 7gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 1gCholesterol : 34mgSodium : 156mgPotassium : 90mgFiber : 1gSugar : 17gVitamin A : 387IUVitamin C : 2mgCalcium : 106mgIron : 1mg
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