Recipe: Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are refreshingly delicious, super easy to make and they are egg free. Yes no eggs are used and yet the muffins turn out so soft with a lovely crumb. Fresh citrusy flavour and a slight crunch from the poppy seeds in every bite is what these muffins offer. So what are you waiting for, go ahead and bake them right away.
Lemon and Poppy Seeds combination are my favourite. I add a generous amount of poppy seeds to my Egg Free Lemon Yogurt Cake. Any fruity summer salad especially with strawberries and I always make lemon poppy seed dressing to go with it. And I highly recommend the dressing with a Tropical Pasta Salad. For a change of flavour try my Orange Poppy Seed Dressing.
Sharing Lemon Poppy Seed Muffins Recipe With Foodies_ Redoing Old Posts
This recipe posted way back n 19/06/2013 had one single awful photo. I have made these muffins several times especially when I have to take them for picnics, parties or as a gift. But, somehow always didn’t remember to take better photos. Last weekend we were invited to my friend’s place for dinner. She does no baking at home and to top it up they don’t eat eggs. So buying egg free cakes, muffins is a challenge where they live. I always bake eggless cakes and muffins to take to her place. So in a hurry I baked some and didn’t get a change to take the video. Before we left for her place, took quick shots of the baked lemon poppy seed muffins.
So here I am updating the post with better photos. So grateful to Renu for starting this group as it allows me to update so many, many posts. Still got quite a few to go through.
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Ingredients Required For Egg Free Lemon Poppy Seed Muffins
Flour
For this recipe I prefer using all purpose or plain flour. Several times I have used wheat flour, but it tends to get a bit gluteny. If you choose to use wheat flour, remember to increase the liquid by 2-3 tbsp.
Baking Powder & Baking Soda
As we are making egg free muffins, it needs both leavening agents. Baking Soda is also known as Soda Bicarbonate.
Cornstarch
Also known as corn flour. Adding it makes the muffins soft. Can omit it if you want to.
Lemon Juice
Best to use fresh lemon juice. Bottled juice doesn’t impart the same flavour as the fresh ones. I prefer to use Eureka or Lisbon variety. If you use Indian Lemon then add less juice as it tends to be more sour.
Lemon Zest
Adds flavour to the muffins. Use a zester grater before you squeeze the lemon. Alternately, using a peeler peel the lemon and process it in your coffee or spice jar.
Milk | Buttermilk
I use normal dairy milk. For a vegan version, replace the dairy milk with vegan friendly milk almond or oat. I will be using the milk to make buttermilk at home. For every 1 cup of milk we add 1 tbsp of acid. Can use vinegar or lemon juice. In this case I will be adding 1 tbsp lemon juice from the measured amount. Allow the mixture to rest for 10 minutes. The milk curdles a bit. The same works for vegan milk. If you want, can use ready made buttermilk.
Poppy Seeds
Add any variety of culinary poppy seeds that you have. I like using black or blue ones for this recipe.
Oil
Any odourless oil. I have used sunflower oil.
Sugar
Caster sugar, white sugar. For me ¾ cup is perfect. For sweeter muffins can add 1 cup.
Salt
Brings out the flavours of the ingredients. We will add ¼ tsp.
If you wish to add glaze to the muffins then you will need 1 cup powdered (confectioners sugar) and 2-3 tbsp of lemon juice. Add a bit of zest for more flavour.
EGG FREE LEMON POPPY SEED MUFFINS
Ingredients
FOR THE LEMON POPPY SEED MUFFINS
- 2 cups all purpose flour
- ¾ cup sugar
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 tbsp black or blue poppy seeds
- 1 tbsp lemon zest
- 1 cup milk
- ½ cup oil
- 4 tbsp lemon juice
FOR THE LEMON GLAZE | ICING
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
- ¼ tsp lemon zest
Instructions
PREPARE THE LEMON POPPY SEED MUFFINS
- Preheat the oven to 180°C.
- Line the muffin tray with cake cups.
- Prepare the buttermilk by adding 1 tbsp lemon juice to the milk. Allow it to rest for 10 minutes.
- Sieve the all purpose flour, cornstarch, baking powder, baking soda and salt together.
- Add the lemon zest and poppy seeds to it and mix.
- In another bowl whisk the buttermilk , oil, lemon juice an sugar till it is a bit frothy.
- Add the flour mixture to the liquid.
- Fold till the flour is all wet. Do not over mix.
- Spoon the batter into the prepared cups. Fill it three quarter of the way.
- Bake the muffins for 20 to 25 minutes or till the tops are golden brown.
- Insert a toothpick into the middle of a muffin. If it comes out clean then the muffins are done.
- Remove the muffins from the oven and the tray. Let them cool on a wire rack.
Prepare The Lemon Glaze Or Icing
- Sift the powdered sugar in a mixing bowl to remove any lumps.
- Add 2 tbsp fresh lemon juice and mix. If required add 1 tsp at a time till the glaze is thick but pourable.
Notes
- When you grate the lemon, make sure you do not grate the white part otherwise the muffins may turn out bitter.
- If you like adding lemon glaze on top of the muffins. Make sure the muffins have cooled down completely.
- Can use ready made buttermilk.
- Replace dairy milk with any vegan friendly milk.
- Make sure you fill the cups only ¾ of the way. The batter may spill over while baking.
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If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
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- or comment on Pinterest @mayuri62