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

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

1. 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.
2. When measuring out your applesauce, use a dry measuring cup. It won’t level off correctly in a liquid one.
3. 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).
4. You’ll need about 2 to 3 good sized lemons to get the listed zest and juice.
5. The almond extract is completely optional but I highly recommend it. It gives the muffins that sort of bakery fresh flavor. 

Substitutions

• 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 Muffin Recipes:

• Dairy Free Chocolate Muffins
• Dairy Free Banana Chocolate Chip Muffins
• Dairy Free Pumpkin Muffins
• Dairy Free Chocolate Chip Muffins
• Dairy Free Raspberry 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.