These Eggless Lemon Poppyseed Yogurt Muffins are fluffy, crunchy and bursting with citrus flavor! Topped with a sweet lemon glaze, these are better than the bakery's!
During gloomy short days, nothing makes the day brighter and warmer than lemon-baked goods! These Eggless Lemon Poppyseed Yogurt Muffins are packed with lemon juice and zest, with some poppy seeds for added crunch and topped up with a sweet citrusy glaze! After making some warm Blueberry Lemon Hand Pies, it was now time for lemon muffins!
This recipe is simple and makes a perfect breakfast or snack. Made with Greek yogurt, these muffins are very moist and fluffy without the need for eggs. With this effortless recipe, these muffins will brighten your day and will surely spare you a trip to the bakery!
Why this Recipe Works
These Eggless Lemon Poppyseed Yogurt Muffins are:
- Simple to make, one-bowl, and ready in under 30 minutes
- Super tender and fluffy thanks to Greek yogurt
- A perfect refreshing low-fat breakfast or daytime treat
- Packed with citrus flavor with added crunch
- Can be made ahead
- Contain no eggs!
Ingredients for Eggless Lemon Poppyseed Yogurt Muffins
These muffins get their amazing taste from fresh lemon juice and lemon zest and Greek Yogurt. Poppy seeds provide an added crunch. You will also need a handful of pantry ingredients.
- Greek yogurt is ideal since it provides moisture and fluffiness and is thicker than plain yogurt. Other options include sour cream or buttermilk.
- Since these muffins are egg-free, I don't suggest substituting with gluten-free flour as the batter will not bind.
- These muffins are best served with a sweet lemon glaze, which is super easy to make. However, you can also sprinkle muffins with coarse sugar before baking or serve without glaze.
The Best Lemon Poppyseed Yogurt Muffins
Some tips to make the BEST muffins:
- Do not overmix the batter after flour is added. This will result in a dense and chewy muffin.
- The batter is supposed to be thick (similar to a loaf/pound cake batter). It will fluff up and soften once baked.
- For the best taste, use fresh lemons rather lemon extract.
- For a bakery-style muffin, fill up muffin tin all the way to the top.
- Bake at a temperature of 200°C (400F) to ensure a perfect rise.
Storing and Making Ahead
These Eggless Lemon Poppyseed Yogurt Muffins can be stored in an airtight container at room temperature for 3-4 days. They can also be frozen for up to 2 months. Thaw before serving or re-warm them slightly in the microwave.
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If you've tried these warm Eggless Lemon Poppyseed Yogurt Muffins, let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow me on Pinterest, and Instagram to stay updated with any new recipes!
Eggless Lemon Poppyseed Yogurt Muffins
- ¼ cup vegetable oil (60mL)
- ¾ cup granulated sugar (150g)
- ¼ cup semi-skimmed milk (60mL)
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- ¾ cup low-fat Greek yogurt (180g)
- 2 cups all-purpose flour (250g)
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp poppy seeds
- ½ cup powdered sugar (100g)
- ½ tbsp milk
- ½ tbsp lemon juice
- Preheat the oven to 200°C (400F) and line a muffin tin with muffin liners.
- In a medium-sized bowl, sift flour, baking powder, baking soda, and salt and mix well.
- Place vegetable oil and sugar in a large mixing bowl and mix with a spatula until combined. Add lemon juice, lemon zest, milk, and yogurt and mix well after each addition.
- Add flour mixture to batter in two additions, mixing after each addition until just combined. Do not overmix. Fold in poppyseeds until just combined.
- Divide batter into muffin tin, filling to the top. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean. Place muffins onto cooling rack to finish cooling. Make sure muffins are completely cooled before glazing.
- Sift powdered sugar into a medium-sized bowl, add lemon juice and milk, and stir until smooth. If glaze is too thin, add more powdered sugar. If glaze is too thick, add more milk, until it reaches a desired consistency. Drizzle cooled muffins with glaze.