Dairy Free Lemon Poppy Seed Muffins
Incredibly light and fluffy, these dairy free lemon poppy seed muffins are a must-make for spring! Bursting with bright citrus flavor, they’re topped with the perfect sweet and tangy lemony glaze. Easy to make with everyday ingredients, they’re a fantastic morning treat or afternoon snack. Soy free.
Nothing says spring like these incredible dairy free lemon poppy seed muffins.
Perfect for your easter table or as a simple everyday treat, they’re downright impossible to resist.
And it’s not hard to see why:
- They’re perfectly light, soft and fluffy in texture
- Filled with bright citrus + dreamy vanilla flavor
- Are sweet without being overly sweet
- And finished with a delightfully tangy lemon glaze
All without a lick of dairy or yogurt involved.
It’s some serious springtime love.
How To Make Dairy Free Lemon Poppy Seed Muffins
So, let’s chat about how these easy muffins go down:
Combine the dry ingredients. First up, we’ll whisk together all-purpose flour, baking soda, baking powder and a good amount of poppy seeds.
Whisk the wet ingredients. In another bowl, we’ll combine some applesauce, an egg, oil, sweetener and lemon zest / juice until smooth.
Mix em’ together. We’ll fold the wet ingredients into the dry, before scooping the batter into lined muffin tins.
Bake until golden. Next, we’ll pop the muffins in the oven and bake until a toothpick comes out clean.
Top with glaze. Once cooled, we’ll whisk together some confectioners’ sugar and lemon juice, and then drizzle the mixture over the tops of the muffins.
Tips & Tricks
- First things first. When measuring out your flour, fluff it in the bag then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the bag you’ll likely use too much.
- When measuring out your applesauce, use a dry measuring cup. It won’t level off correctly in a liquid one.
- If you decide to use coconut oil instead of the avocado oil: Please be sure that all your ingredients are at room temperature – otherwise you run the risk of the batter hardening up. Additionally, melt the oil first and then measure out the correct amount. Then allow it to cool for about 5 minutes before using (or you might scramble the egg).
- You’ll need about 2 to 3 good sized lemons to get the listed zest and juice.
- The almond extract is completely optional but I highly recommend it. It gives the muffins that sort of bakery fresh flavor.
- I haven’t tested it myself, but I imagine a gluten free 1-1 flour blend could be used in place of the all-purpose.
- You can also use honey instead of the maple syrup OR a combination of the two. Just be sure to stick with the same total amount.
- Finally, you can absolutely go with a different dairy free milk instead of the almond milk.
How To Store
Counter: Place a piece of paper towel in the bottom of an airtight container, then add the muffins in a single layer. Cover and store at room temperature for 2 to 3 days. Please keep in mind that the glaze will sort of melt into the muffins over time (they’re still very delicious, just not as pretty!).
Freezer: Place the muffins in an airtight baggie or container and freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy. I personally like to freeze without the glaze (and then add before serving).
Additional Dairy Free Muffins You Might Enjoy:
- Dairy Free Chocolate Muffins
- Dairy Free Banana Chocolate Chip Muffins
- Dairy Free Pumpkin Muffins
- Dairy Free Chocolate Chip Muffins
- Banana Carrot Muffins
- Healthier Pistachio Muffins
- Blueberry Coconut Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons poppy seeds
- 1 large egg
- ¾ cup unsweetened applesauce
- ⅔ cup pure maple syrup
- ⅓ cup avocado oil (or another neutral oil)
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsweetened almond milk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
For the glaze:
- 1 cup confectioners’ sugar
- about 1 to 2 tablespoons fresh lemon juice
For the muffins:
- Preheat the oven to 375ºF. Line a 12 cup muffin pan with liners and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and poppy seeds.
- In a medium bowl, whisk together the egg, applesauce, maple syrup, oil, lemon zest, lemon juice, almond milk, vanilla and almond extract until well combined. Add to the bowl with the dry ingredients and mix until just combined.
- Scoop the batter evenly into the prepared muffin tins, filling just about all of the way full.
- Bake for about 16 to 18 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.
- Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.
For the glaze:
- In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Add additional sugar or liquid to achieve a nice thick consistency, then top each muffin with some of the glaze.
- Let set before serving, if desired.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 233mgCarbohydrates: 38gFiber: 1gSugar: 22gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.