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lemon poppy seed muffins

Dairy Free Lemon Poppy Seed Muffins

These dairy free lemon poppy seed muffins with coconut oil are SUPER fluffy and can be made in under an hour. My dairy free lemon poppy seed muffin recipe can be made in 1 bowl in under an hour. A perfectly zesty summer treat that is topped with a sweet and tangy lemon glaze.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
cooling time 20 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 142 kcal

Equipment

Ingredients
  

For the lemon poppy seed muffins:

  • 2 cups all purpose flour can sub white wheat flour for healthy lemon poppy seed muffins
  • ¼ cup poppy seeds
  • ½ teaspoon pink sea salt
  • ¼ teaspoon baking soda
  • ¾ cup raw cane sugar reduce sugar, use honey or maple syrup for healthier muffins
  • cup coconut oil, melted then cooled can also use olive oil or avocado oil
  • ½ cup milk of choice (unsweetened) I used vanilla soy milk
  • ¼ cup fresh squeezed lemon juice
  • 2 eggs
  • 2 teaspoon pure vanilla extract

For the lemon glaze: (optional)

  • 1 cup organic raw cane powdered sugar
  • 1-2 tablespoon lemon juice or milk if you want it less tangy

Instructions
 

  • Preheat your oven to 350 degrees F and line muffin tray with 12 muffin papers.

For the lemon poppy seed muffins:

  • Start by melting the ⅓ cup of coconut oil in a glass dish so that it has time to cool (but not harden) before you add it to the mixture. Super hot coconut oil will start to cook your eggs!
  • In a medium sized bowl, sift together the 2 cups of all purpose flour, ¼ cup poppy seeds, ½ teaspoon salt, ¼ teaspoon baking soda, and ¾ cup of sugar.
  • Form a well in the center of the dry ingredients. Add the ⅓ cup coconut oil, ½ cup milk, ¼ cup fresh lemon juice, 2 eggs, and 2 teaspoons vanilla extract.
    Whisk just until combined.
    Do not over mix or you will end up with dense and chewy muffins instead of light and fluffy.
  • Divide your batter evenly between the 12 muffin cups.
    Bake in the center rack for 20 minutes or until a toothpick inserted into the center comes out clean.
    Allow your lemon poppy seed muffins to cool on a wire rack before you glaze them.

For the lemon glaze:

  • Add 1 cup of powdered sugar to a small bowl.
    Add 1-2 tablespoons of fresh lemon juice and whisk until the glaze is smooth with no chunks of powdered sugar left over.
    NOTE: 1 tablespoon gives you a thicker glaze, 2 tablespoons will give you a thinner glaze so make it how you like it! I used 2 tablespoons in mine.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1muffinCalories: 142kcalCarbohydrates: 24gProtein: 4gFat: 7gFiber: 1g
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