Vegan Meyer Lemon Poppy Seed Muffins

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Cutting board of Meyer Lemon Poppy Seed Muffins topped with glaze

Sometimes a recipe asks you to make it. Such was the case with these 30-minute, lemony-glazed beauties.

Colander of fresh meyer lemons for making delicious poppyseed muffins

I was strolling innocently through Trader Joe’s when I noticed a new type of lemon right beside my old standbys: Meyer lemons!

When things come into season (where I live) it excites me and I must experiment. One look at this juicy bunch of lemons and I couldn’t shake my head from one thing: Meyer lemon poppy seed muffins.

And so it began…

Bowl of Vegan Meyer Lemon Muffin batter topped with chia seeds

This batter is made in ONE bowl to save you time and energy. It’s also whole grain, vegan and incredibly easy! Not to mention, it’s extremely versatile in that you could sub or omit the poppy seeds for fruit, nuts, or seeds.

Batch of our Vegan Meyer Lemon Muffins recipe resting on a cooling rack

Cutting board with a batch of our Meyer Lemon Poppyseed Muffins

Oh man, one bite into these gems and I was in love. The 2-ingredient lemon glaze didn’t hurt…

Drizzling icing onto a batch of our Easy 1-Bowl Meyer Lemon Poppyseed Muffins

Meyer lemons and Vegan Lemon Poppyseed Muffins with glaze

These lemon muffins are beckoning to be made! They’re

Tender
Perfectly tart
Not too sweet
Wholesome
Flecked with poppy seeds
Frosted with citrusy glaze
Satisfying
Shareable
& Absolutely irresistible

Parchment paper liner pulled down to reveal the texture of our Vegan Meyer Lemon Muffins

Make them for brunches and bridal showers and snacks and parties and friends and thank-yous and I’m-sorrys and everything in between. Your recipients are going to love them. Cheers!

Top down shot of a Vegan Lemon Poppyseed Muffin with glaze

Showing the center of a Vegan Meyer Lemon Poppyseed Muffin with Lemon Glaze

NOTE: Recipe retested and updated 07/11/19 to improve texture, flavor, and address muffins sticking to liners.

Vegan Meyer Lemon Poppy Seed Muffins

1-bowl, 30-minute vegan meyer lemon poppy seed muffins with a 2-ingredient lemon glaze. So moist, wholesome, perfectly sweet-tart, and delicious.
Author Minimalist Baker
Print
Cutting board with Meyer Lemon Poppy Seed Muffins topped with icing
4.53 from 73 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 (muffins)
Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

For the Muffins:

  • 2 batches flax eggs
  • 3/4 cup unsweetened applesauce
  • 2 heaping Tbsp meyer lemon zest (or regular lemons)
  • 1/3 cup meyer lemon juice (or regular lemon juice)
  • 1 tsp vanilla or lemon extract (optional)
  • 1/4 cup melted coconut oil or avocado oil
  • 1/4 cup unsweetened almond milk
  • 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
  • 1/3 cup natural cane sugar
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1 Tbsp poppy seeds (optional // or sub chia seeds)
  • 1 cup whole-wheat pastry flour (or sub unbleached all-purpose)*
  • 1/2 cup rolled oats*
  • 1/2 cup almond meal*

For the Glaze:

  • 1 cup powdered sugar* (sifted)
  • 1 Tbsp lemon juice

Instructions

  • Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners, or lightly grease (amount as original recipe is written // adjust if altering batch size).
  • Prepare flax eggs in a large mixing bowl and let rest for a few minutes. Zest lemon(s) at this time.
  • Add applesauce, lemon zest, lemon juice, oil, almond milk, maple syrup or agave, cane sugar, baking soda, salt and whisk. It will foam up because the lemon juice will react with the baking soda.
  • Add flour, almond meal and oats and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable. Add the poppy seeds and gently stir once more.
  • Divide batter evenly between muffin tins (should be enough for between 11-12 as original recipe is written (adjust if altering batch size).
  • Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan, then remove from tins and let cool completely on a cooling rack.
  • If glazing, whisk the sifted powdered sugar and lemon juice together in a small bowl until a thin, pourable glaze is formed and brush or drizzle on the muffins.
  • Will keep covered for several days at room temperature. Freeze for long-term storage (up to 1 month).

Notes

*To make this recipe gluten-free, use GF rolled oats and sub a gluten free flour blend for the whole-wheat pastry flour.
*If you don’t have almond meal on hand, just replace it with more whole-wheat pastry flour.
*Nutrition information is a rough estimate calculated with glaze.
*If you don’t have powdered sugar on hand, sub turbinado sugar blitzed into “powdered sugar” in a clean coffee grinder or spice mill.

Nutrition (1 of 12 servings)

Serving: 1 muffins Calories: 180 Carbohydrates: 26 g Protein: 3 g Fat: 7.6 g Saturated Fat: 4.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 90 mg Fiber: 1.8 g Sugar: 14 g

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  1. LG says

    So I tried this recipe using a loaf pan without tweaking anything. The batter was very wet, a tad runny. But instead of experimenting with the texture by adding more flour or baking powder, I decided to play with the baking time. At 55 mins, it was set. And when cooled completely this was perfectly moist and absolutely delicious. Great recipe!

  2. Ava says

    These are the best muffins I have ever made. They are so fluffy, flavourful and absolutely delicious. I used maple syrup, coconut oil and regular lemons and they turned out great. Next time, I’m doubling it for sure!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Ava! Thanks so much for the lovely review!

  3. Darby Sward says

    I’ve made these muffins for years now, to the point where all my friends and family request these anytime they are given the chance. The recipe is super easy to follow, the ingredients are commonplace in a vegan pantry, and they literally have never failed or disappointed me or my non vegan friends! I cannot recommend this recipe and this blog enough!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear it, Darby! Thanks so much for your kind words and lovely review! xo

  4. Natalie says

    I used a gluten free flour blend. It has almond meal in it so I just used it for the flour and almond meal both.

    I admit I could have erred, but I really don’t think so.

    I have to say that they did eventually turn out great. I posted photos on Instagram and hashtagged you.
    Natalie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad they ended up turning out well! It could be that the flour blend just wasn’t as absorbent as our DIY blend. Thanks for sharing!

  5. Diane says

    Just popped this baby out of the oven. I made a loaf and it took about 40 minutes. The lemon aroma is just wafting through my house. I have to control myself from cutting into it. I will make your lemon glaze and share a photo on IG. Thank you for all your wonderful recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and lovely review, Diane! We’re so glad you enjoy our recipes! xo

  6. Grace says

    This recipe turned out absolutely delicious!! My family (all not vegan) loved them and my neighbor said they tasted better than the bakery’s muffin near my house. I am about to make another batch for my friends since they were all jealous they did not get any the first time I made them. The muffins are so fluffy and light on their own but with a thin spread of glaze the muffins are taken to a new level! I just used powdered sugar and almond milk as a recipe calls for. 10/10 recommend this recipe!!

      • Ayshe says

        I made lemon poppy seed cakes before with success and I bake often, and this time I wanted to try a vegan version. Unfortunately this recipe didn’t work for me. I read all the reviews before attempting and was prepared in case things would go wrong. The only thing I changed is the substitution of coconut oil with cold-pressed extra virgin rapeseed oil as I wanted to reduce the amount of saturated fat. Like someone else who also experienced, my batter was runny so I had to add extra 1.5 cups of almond flour to make it scoupable. I also added a teaspoon of baking powder to help with rise. Just when I thought it was going perfect, when I took the muffins out to check if they were done after 22 minutes, they all collapsed making a well in the middle. After baking for 28 minutes in the end, I took them out and let them cool completely on a wire rack. Unfortunately things carried on going wrong when I tried to remove the paper liners as quite few of them got stuck to the paper and fell apart into crumbles. To save the presentation, I persevered to make the icing but the volume of lemon juice relative to the amount of sugar wasn’t sufficient to make it thin and spreadable so I had to add a bit more lemon juice. Overall, the taste was good but presentation was awful and the texture just didn’t hold. With regret, I won’t be using this recipe again.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Ayshe, so sorry to hear that was your experience! We’ll take another look at this recipe and see if modifications need to be made.

  7. Simon says

    Super tasty!
    I’ve replaced the almond meal with finely grounded hemp press cake, which is the byproduct from pressing oil from hemp seeds.
    I’ve thought it works really well, since all of my family say hemp tastes similar to poppy seed, and it really does!
    Also I’ve used fresh cashew milk and replaced the maple syrup with a little more milk, because we do not like it too sweet.

    I can confirm too, that this can also be done as a loaf.

    • Natalie says

      I have these in the oven now and am worried. I had the same problem is Ayshe. I was done mixing, saw where it said add milk if bater is too thick. It was runny and watery almost.
      I added another cup of flour (about) and 2 tsp of chia seeds and waited a few minutes. It didn’t help. Finally I had an inspiration and added 1/4 cup coconut flour. And just scooped them in anyway. Wish me luck.
      Are you sure there isn’t a typo somewhere? I hope that doesn’t seem rude.
      Natalie

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Natalie, so strange! We retested recently to make sure the measurements were correct. Did you use all purpose or whole wheat flour? Did you make any modifications?

  8. Christina says

    These are great! I substituted Coyo brand Mixed Berry Coconut Yogurt for the Apple sauce, spelt flour for the all-purpose flour and almond meal, and coconut sugar for cane sugar. I also added about 1.5 cups of frozen blueberries to the batter at the very end so they wouldn’t have time to defrost and turn the batter a different color. They came out perfectly moist and tasty. I would love to experiment with how to up the lemon flavor in the future, but these were a great first batch. Anyone have ideas on how to modify the recipe to make this a loaf?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well, Christina! Thanks for sharing! Maybe shoot for 30 minutes, then check every 5 minutes thereafter for doneness. Let us know if you try it!

  9. Cynthia Dorantes says

    Hi I’m gluten free, can I substitute the pastry flour for your gluten free flour mix in this?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cynthia, we haven’t tried it, but we think it would work! Let us know if you try it!

      • Ayshe says

        Hello, Can I substitute almond meal with almond flour instead? As the flour is finer in texture, I wonder if this may cause the batter to be runny? Also, as I have sweetened applesauce and want to avoid the taste being too sweet, should I better reduce the amount of sugar or maple syrup (and by how much) so this doesn’t affect the consistency of the batter?
        Thank you for your feedback.
        Ayshe

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Ayshe, We haven’t tried almond flour in this recipe, but we think it would work well. We’d suggest reducing the sugar instead of the maple. Let us know how it goes!

  10. Manon says

    Hello Dana/ Minimalist team,

    Thanks for sharing this recipe. I wanna make it for a friend who loves those flavours but I’d prefer making it into a loaf. What would you recommend I change?

    Thanks for being here and sharing such exciting content! ?

    Manon

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words, Manon! Maybe shoot for 30 minutes, then check every 5 minutes thereafter for doneness. Let us know if you try it! xo

  11. Claire says

    Made this in mini-muffin tins last night! I followed the recipe exactly and baked for about 18 min. Perfect, thank you!

  12. Marcella says

    I just made these, and they’re pretty good! My version would be 4 stars, but I think if I had followed the recipe exactly they’d be even better (hence the 5-star review).

    I had to make a lot of substitutions because I am currently home bound during the covid-19 quarantine, and didn’t have all the ingredients on hand. I’m also a vegetarian who is eating mostly vegan (I have been eating honey) because my breast-fed daughter is allergic to dairy, soy, and possibly eggs.

    My adjustments:
    In place of the flax egg I just added another 2 tablespoons of applesauce. Instead of whole wheat and almond flours, I used regular all-purpose flour. Instead of fresh lemon zest I reconstituted dried lemon zest from my spice drawer. Instead of almond milk I used oat milk. And instead of cane sugar I used brown sugar. This recipe is highly adaptable to substitutions, so I encourage anyone who doesn’t have a stocked pantry to give this a shot anyway.

    I baked for 24 minutes; it probably could have stayed in a min or two longer, because the muffins stuck to the liners. The lemon flavor in the muffin itself is mild (perhaps because of my reconstituted zest), so I perhaps could have added a bit more (although the glaze drizzle jazzes things up). I have a sweet tooth, so I probably could have added a bit more sugar or maple syrup to the mix, as well. These will be a nice treat for breakfast, more so than dessert in my opinion (they have that healthy, sweet-but-not-too-sweet-for-breakast quality about them). This recipe also helped me step out of my comfort zone and be creative while homebound, so I appreciate it!

  13. Kari Matadobra says

    These muffins are delicious, maybe too delicious! I am so sad to see that only one muffin has 14 grams of sugar and I am realizing that I have eaten more sugar today than possibly in the past week. My husband gave them a big thumbs up, and I will try them on my daughter when she wakes up. Next time, I plan to make them with date paste instead. I also subbed orange zest for some of the lemon as I have a lot of oranges right now.

  14. Jaclyn says

    Love these!

    I only had quick oats and more subbed flour for the almond meal, so the muffins were a little more dense. Both my husband and I thought the flavor was great. Will definitely make these again (:

  15. Anna says

    I substituted an additional 1/4 cup of maple syrup for the sugar, and did 1/4 cup of unsweetened applesauce for the oil to make them oil-free and refined-sugar free. Also only added one lemon, zested everything I could get off of it and all the juice— turned out perfectly lemony! Didn’t add the glaze and they are perfectly sweet. Also, I forgot the baking soda in the first batch— I can confirm, do NOT do this, they are stodgy as heck! Haha

    Delicious recipe! Definitely going to be a staple!

  16. Samantha says

    Made the following substitutions with excellent results:

    -tangerine juice for lemon juice
    -tangerine zest for lemon zest
    -Pillsbury GF flour blend for whole wheat flour
    -canned coconut milk for almond milk
    -chia egg for flax egg
    -honey for maple syrup
    -brown sugar for cane sugar

    Muffins were phenomenal, and did not fall! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Samantha. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. Stacey says

    Hello, would you be able to recommend a substitute for applesauce? Not easy to find in Australia, but very eager to try the recipe! Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can sub a grated apple or pear! Otherwise, perhaps carrot purée? Although it will change the color.

    • Dee says

      Hi Stacey, you can find apple sauce easily in Australia – usually called apple puree and you find it with the sauces/condiments in the supermarket. You also just put chopped peeled apples and a splash of water into a saucepan and cook until the apple is soft and then puree it (the way you do for baby food).

  18. Sher says

    Oh my gosh!! I just made these muffins and they came out fantastic! I followed the recipe except I didn’t have rolled oats or almond flour and so instead just used more flour – a total of 2 cups flour. I also made them into mini muffins and baked for 12 minutes. I greased my pans (yes, I needed 2 pans with a total bake of 28 mini muffins) with Pam baking spray (an oil and flour mix) – the muffins came out very easy. I brushed the glaze on lightly to the tops. The muffins had good height and were very moist.
    My only complaint was that the muffins themselves did not have a strong distinct lemon flavor, which I prefer. But, the lemon glaze helped with this. :)
    I would definitely make this again!!

  19. Kelsey says

    I have been craving muffins ever since I switched over to plant based foods only. I made these and everyone loved them! I used two cups of oat flour and it came out delicious :) also it is was super easy to just throw my rolled oats into the ninja and make flour! I’m not a glaze person for muffins so I didn’t make it. I also didn’t use any melted coconut oil or avocado oil. Next time I think I will add more lemon because I just love the flavor of it!

  20. Meagan says

    This may be a dumb question … but when measuring the coconut oil do you measure when it is solid AND THEN melt, or measure it melted?

    Thanks !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Meagan, we typically measure when it is solid, but it doesn’t make much difference.

  21. Rhianna Thurber says

    YUM! These are delicious!! I followed the recipe pretty much as is aside from a few minor tweaks. I used 1/3 cup medjool date paste instead of sugar, opted for chia seeds and gluten free flour, and added a cup of blueberries! My batter turned out perfect as did the final product out of the oven. Very moist and full of flavor. I use silicon baking cups sprayed with coconut oil. After cooling they practically slid out of the baking cup and I didn’t have a problem at all with them sticking. They were a huge hit. Another great muffin recipe Dana! These will definitely make their way into my baking rotation!

  22. Ann Laidlaw says

    Very disappointing outcome. I made the classic mistake and made these muffins for the first time with company coming. Should have tested them one time first. This recipe needs a major overhaul. I followed it exactly as stated, except when it came to final mixing, the batter was extremely runny and with the instructions saying it should not be runny, but “scoopable” (not pourable) I knew it needed more flour- I added some and a bit more baking soda to compensate. I mixed carefully as per instructions. Terrible outcome. Basically did not rise, stuck to the muffin cups, gooey spots in some places. I am an experienced baker and fortunately my guests have tasted my baking before and told me the recipe was to blame..lol. The lemon glaze was the only good part about this recipe. My advice..find another recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ann, we’re so sorry to hear these didn’t turn out as expected! It sounds like something definitely went wrong as others have had success with this recipe. Was your baking soda fresh? It does sound like it may have needed more dry ingredients. For the sticking, these are best if you let cool COMPLETELY. AS in, the next day almost. They won’t stick once cooled. But we’ll revisit this recipe and make modifications, if needed!

      • Ann Laidlaw says

        Hello, Thanks for your response. Yes, my baking soda was fresh and I followed all your instructions exactly so I am not sure why my batter was so runny. For the sticking part, the muffins cooled for several hours and still stuck. I honestly don’t think a recipe that needs to be cooled overnight is a great idea. I read your reviews prior to making them and I did see that some people had success but several people had similar outcomes to mine. I am a baker of many decades and have never had such a bad outcome for muffins. Muffins are usually an easy undertaking with a predictable outcome . I can see that your recipes are good overall and I enjoy your website, but I think this recipe seems a bit too tricky to always have great results.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi, Ann! Just wanted to let you know we retested the recipe today and made a few improvements. As for the texture, I’m not sure exactly how your batter go so thin because we measured to a T and it was perfectly scooable. In any case, if too thin next time, adding more almond meal or flour should help. We increased the amount of lemon zest for more lemon flavor, and increased baking time to ensure doneness. If you give these another try please let us know how it goes. We’re grateful for the feedback!

  23. Haley says

    Love love LOVED this recipe. The lemon aroma fresh out of the oven was simply amazing. I made a double batch and did 50:50 chia and poppy seeds, and was low on cane sugar so subbed about 1/3 C with brown sugar (sucre vergeoise). I made a glaze as well but to be honest these muffins are so flavorful it wasn’t needed. Will certainly be making these again. :)

  24. Lissa says

    I tried this recipe last week and it was amazing! So moist, soft and delicious. I didn’t have enough apple sauce I took 2 tablespoon of apricot jam and added some almond milk to it and it worked. You just have to mix it and make it smooth like apple sauce.

    My husband, family and friends all loved it and keep asking me to make more. It’s on demand! haha.

    Thank you! Love all your recipes.

  25. Paris says

    I love this recipe! I don’t think my lemons were Meyer lemons, but it tastes delish! I used at least 3 teaspoons of poppy seeds, and I altered the recipe so that I could use what I had. I used all purpose flour, and I subbed the almond meal and rolled oats, for regular oats. I only had brown sugar, so that’s what I used! I didn’t time them, but they are wonderfully moist and delicious!

  26. Kayla says

    I tried this recipe in a jumbo muffin tin (6 large muffins) and baked it for around 24 minutes. I absolutely adore the flavor of lemon and poppyseed, and these muffins were nonetheless delicious. HOWEVER, they are rather flat, and I feel that they may benefit from a bit of baking powder – will be testing this out shortly!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! We haven’t tested them in a larger muffin tin. Let us know if how adding baking powder goes!

  27. Cyclamen says

    Hi Dana, I was wondering if you tried to make these muffins without oil. I am on a plant based lifestyle, trying not to add oils. Should I increase the apple sauce as a substitusion? Also, If I make it as a loaf, how long would I bake it for? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it without oil, but don’t think it would work very well. If you give it a try, let us know!

      • cyclamen says

        I just made them tonight without any oil. I used soy milk instead of almond milk and the muffins turned out fantastic, very moist!

        • Kalley M. says

          I would love to try this recipe without oil as well! Did you replace the oil with extra applesauce? Or did you just skip out on the oil completely without a substitute?

          • cyclamen says

            No, I simply skipped the oil as the recipe already called for apple sauce. It truly turned out great!

  28. Vidya says

    Hi Dana …. I am a big fan of your recepies. I have made many cakes…banana bread is one of our favorites. In this one why did you use baking soda and not baking powder.

  29. st says

    Hi There. I made these last night and while they taste very good, all but one came out flat, bordering on sunken. The one that did rise nicely was the one in the middle of the dozen. Do you have any idea what I could have done wrong??? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I’m wondering if you may have over-beat the batter? By doing so, that can cause too much air to get into the batter. The air then collapses, along with your cupcakes.

      • Stephanie says

        That could be a possibility. The taste is delicious though (and I even used a little less sugar than was recommended). I’m gonna try it again!!

  30. Jessica says

    OMG these are amazing. Like I’m going to have to freeze most of them so I don’t end up eating a lemon-poppy-seed-muffin entree for dinner tonight.
    I love love love lemon so the super lemony-ness of this recipe was ideal for me.
    My icing turned out funny so I ended up using 2 tbsp of lemon juice for the 1 cup of powdered sugar but other than that everything was perfecto. And extra lemon in the icing is a win in my book so it all worked out =)

  31. Michelle Chang says

    Just made these and followed directions exactly and yummy! Just a couple of questions – I used cupcake liners and lots of the muffin stuck to the liner. :( Hated to lose so much of each yummy muffin. Suggestions? Also, I used melted coconut oil but by the time I mixed in all the other ingredients, the coconut oil had solidified resulting in chunks of white globs in the batter. Again, suggestions? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1) let these cool COMPLETELY. AS in, the next day almost. They won’t stick once cooled.
      2) Just pop in the microwave until it melts again!

  32. Leyla says

    I just made these muffins and they are soooo good!!! Perfectly fluffy and sweet. I’ve been searching for a healthier muffin recipe for so long and finally found the perfect one! But i changed is the recipe a bit based on what i had at home: I used regular eggs, all purpse and buckwheat flour instead of the whole wheat(because I didn’t have any), and honey instead of maple syrup and olive oil. I would like to THANK YOU very much for the brilliant recipes and quality content!! Greetings from Moldova and Azerbaijan!))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear they stuck, Caitlan! Next time, try just greasing your pan and see if that helps. Good luck!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caitlan, we have updated the recipe to address issues with sticking to the liners and not rising fully. Wishing you better luck next time!

  33. Diane says

    Hi Dana,
    Love the V+GF chocolate peppermint muffins and wanted to try this one *GF. They are delicious and I have made the adjustments you suggested a couple of times but it’s still coming out soupy. Any further suggestions?

    Love your recipes and beautiful photography.

  34. Lisa says

    Goodday! I am a real fan of your one-bowl carrotcake, now I really want to try your recipe for these lemon poppyseed cakes, yummy. I want to make them in the same amount as the carrot cakes (two 8 inch pans). What do you suggest for adjusting the amounts? Thank you very much! Hope to hear from you, so I can start baking ?

  35. Liliya says

    Amazing, so yummy! So quick and easy to make and very healthy. They just melt in the mouth. I baked for the 17 minutes and they turned out beautifully. Thank you very much for the recipe :D

  36. Martha Courtney says

    Do you have any suggestions on how to alter time and temperature to make these into mini muffins? Thanks!

    Martha

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Martha! Each oven is going to be different but you can keep the temperature but bake them for 10-12 mins. I would use a toothpick to check! Hope this helps!

  37. Lauren says

    I love all of your recipes (omg smokey beet burgers), and these look especially yummy! I am hoping to modify from muffins to a bundt cake. Do you think doubling the recipe will work? Or would you suggest any other modifications, as far as leavening, to ensure it doesn’t flop? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes I think you should be able to double the recipe to make a cake without any difficulties! Just lightly grease an 8×8 baking dish and bake for about, 20 minutes. Then check every few minutes thereafter until it’s golden brown and a toothpick inserted into the middle comes out clean. Hope that helps!

  38. Ally says

    Made these muffins with a few substitutions and they were amazing! Perfectly moist, lemony, loved the texture. Subbed in EVOO (though, I personally enjoy that flavor with citrusy desserts), cornmeal instead of almond meal, and added 1/2 cup of sliced almonds. Yum!

    Thanks for the easy, delicious recipe! :)

  39. Melissa says

    These were so fabulous!! I used organic whole wheat pastry flour for the 1 cup flour and 1/2 cup almond meal. The texture came out perfect!! I also used organic cane sugar and lemon juice for the glaze. Simply incredible. Thank you :)

  40. Patty Espino says

    Hi! this looks yummy. I want to know if I can substitute the flax egg for regular eggs and how many eggs I would need to do this muffins. Thank you!

  41. Be says

    I love your recipes! I’m going to try this one and hope to use the lemon curd recipe to fill a little pocket of curd inside the muffin. Has anyone tried this?

  42. isis says

    made these this afternoon. muffins were pretty yummy. the glaze, not so much. super sweet. inedible, almost. are the measurements correct? one whole cup of powdered sugar with just a small amount of lemon juice or almond milk? i kept having to add liquid. even then, it did not compliment the muffin-at all.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You can try adjusting the measurements to your taste preference such as using almond milk instead of the lemon juice. You could also try adding vanilla to the glaze.

  43. audrey says

    HI there, thanks for this recipe. Is it possible to leave the applesauce out? Or can it be substituted? I have no idea what it is :P

  44. Jessica says

    Hi Dana

    I don’y usually leave reviews very often, but I made these this morning and they came out perfect! I swapped the sugar for coconut sugar and used Bob’s Red Mill gluten free flour blend and just normal lemons and maple syrup. I tried one without the glaze and then glazed the rest and I actually prefer it without, which surprises me. This is good as I’m meant to be on a diet :)
    Anyway these were amazing! The only other thing I did find was that my mixture was pourable, so I just added more of each flour.
    Thanks for the great recipe :)

  45. Daria says

    I made these this morning and they were amazing! I love your blog and all the recipes I’ve tried have been great. The lemon flavor is just perfect and it’s very moist.

  46. Patti Jo says

    Hey Dana!
    Love your personality coming through in these posts! I am not a cook or baker but I am loving your recipes! Just a question… I am trying to reduce the amount of refined sugar in my diet and using more natural but also just less sugar in recipes. I’ve tried dates as a substitute for a few things. But I am just wondering why in recipes you will let say have an amount of maple syrup and then raw / cane sugar as well…. could I just use all maple syrup or what would you suggest?
    Enjoy today!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Patti! I would suggest using stevia if replacing cane sugar. If you want to use maple syrup, it will make the batter runnier so be sure to compensate with more flour. Good luck!

  47. Amanda says

    Just made these as mini muffins with regular lemons and Pamela’s GF flour (the kind with guar gum) instead of wheat flour. I actually didn’t need the almond milk since the batter was wet enough already. They puffed up so much, and taste great! Right now they’re still warm and sticking to the liners, but we’ll see if they pull away once they’re cool. Delicious! I baked them for 12 minutes on 375 convection. Thanks for a fantastic and versitile recipe!

    • Amanda says

      Follow up: They’re sticking to the liners, still, but I blame that on using the “environmentally friendly” ones. I think next time I’d just grease the tin. Still super delicious!

  48. Isabel Lotz says

    So good and so addicting!!! I used 10 oz. of plain greek yogurt in stead of applesauce because I didn’t have them. And 1.5 cups of almond flour instead of oats. Great recipe!

  49. Carol says

    Loved loved loved these! I used regular lemons because a friend gave me a bunch from his tree, made them gluten free and used coconut sugar. They are so moist and yummy! I’ll make them again several times.

  50. Charlotte says

    Loved this recipe! Muffins are so moist and delicious and remind me of childhood! In lieu of making a glaze, I sprinkled some turbinado sugar on the top of the muffins before putting them in the oven. I ran out of baking cup liners and was nervous that greasing the pan would yield messier muffin removal, but both methods allowed muffins to be released easily. I also used flax milk because I did not have almond – you can barely tell the difference. For a stronger lemon flavor, I recommend adding the tsp of lemon extract. Overall, 10/10 recommend this recipe!

  51. magipotam says

    This is seriously one of my favourite muffin recipes, and I’ve tried A LOT. Plus I used to hate lemons. I just made another batch this evening and the taste is divine. It’s the perfect balance – a moist, soft muffin but yet not too oily or heavy. I hate it when muffins/cakes are either too heavy due to the tons of butter, or too dry due to the butter substitutes. This one here is perfect <3

  52. Anne says

    Just made these following the recipe–great, moist, lemony muffins! Was worried about being overpowered by coconut oil and even maple syrup…nope!

  53. Spades says

    Hey, I attempted to make these muffins. However, since I didn’t have any muffin trays around, I used a glass dish to use for a cake style version. I am surprised that the batter is still not cooked through after an hour in the oven at 375 degrees… Do you think baking with rice flour takes longer? That is what I used instead of almond meal and whole wheat pastry flour. Do you have any experience working with rice flour?

    Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I am sorry to hear that! A combination of gluten free flours is quite often used when a recipe calls for rice flour for their various protein levels and contribution to the final texture. Rice flour alone can either, turn gummy because of, as noted, absorbing excessive moisture, or be grainy. I have not tried this recipe with rice flour and would recommend to use almond meal in the future! Better luck next time!

  54. Emily says

    I just made these for a potluck. Substituted the flour for gluten free and replaced the almond meal (because I didn’t have any) with ground oats into oat flour. They were quite the hit! Definitely will make again, thanks for sharing :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! That should work! Maybe shoot for 30 minutes, then check every 5 minutes thereafter for doneness. Good luck!

  55. Lindsay says

    I made these muffins this morning. Between running to check on my sick kiddo, washing my hands each time I went back to baking. I forgot an ingredient. As the muffins were cooking & I started cleaning the kitchen I saw the applesauce. I completely forgot to add it to my batter. The muffins still turned out PERFECT! I used the gluten free substitutions and my family loved these muffins. They will be in our baking rotation. Thanks for a delicious muffin ?

  56. Diane says

    Just made these muffins. Got 12 just like you said and mine looked just like yours. Very moist and so tasty. Even my husband who is not a muffin fan loved these. Will be making these Christmas morning. Thanks for the recipe.

  57. Cara says

    This recipe is outstanding! I made it as a cake in two small tins and the texture and flavour is just perfect. Thank you so much for the recipe.

  58. Lina Schmidt says

    Hi Dana, I tried this recipe but the result was not as good as I expected. I would love to try again since I love your combination inggredients. Muffin became too sticky. Do you think is this because the apple sauce? But the taste is yummy actually. So we kept eating. I followed all instructions, so I didn’t know where is the problem. Would please advice me? I would love to try again.

    Many thanks,
    Lina

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s tough! This is such a highly rated recipe I haven’t heard of that issue. Assuming you didn’t change anything, perhaps they weren’t baked long enough?

  59. tamie says

    I’ve made these muffins over ten times! It’s a simple recipe, and the muffins are absolutely delicious. Everyone I’ve shared them with have loved them too :)

  60. Mrs. FancyPanties says

    I am a huge fan of your blog- make at least one recipe a week. However, I’m not super crazy about these muffins. Don’t get me wrong, they are very good. They have the right texture and sweetness (used Truvia baking blend instead of sugar, but kept the maple syrup). We just don’t think they are all that citrusy/ lemony. I even used extra Meyer lemon juice and also used it with the glaze again 1/2 Truvia blend and half powdered sugar). As cool and exotic as Meyer lemon sounds, I think regular lemons would be better. We really like lemon desserts though, so it’s just our preference.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Murphy, we haven’t tried it with soy yogurt and can’t guarantee the results but I think it should work! Let us know how they turn out!

  61. Nadine Coffin says

    Made this as a lemon loaf- Baked for ~45 minutes in a parchment lined loaf pan and it worked so well! Added blueberries as well.

  62. Bianca says

    These muffins are the BEST!!! I’ve made these several times with gluten free flour instead of whole wheat and they always turn out perfect. Even my non-vegan/GF friends and family gobble these up so fast I usually have to make at least two batches. Thank you for such a fantastic recipe!!

  63. Paige says

    I just made these and they’re amazing! I love lemon and the flavor was perfect. Thanks so much Dana!

  64. Kayla says

    Just made this! I was a bit worried because my batter was definitely pourable (not sure how that happened), but they still turned out nice and fluffy. Thanks for the recipe!

    • Carrie says

      Mine were too but I think they still turned out okay. I followed the recipe exactly as written with the exception of using two real eggs instead of flax eggs.

  65. Andrew says

    These were way under cooked at 22mins, I left in for 30 mins and pulled out and they still a little under cooked. 35 mins is closer.

  66. Nicole says

    Oh my goodness, these are FANTASTIC!! I just made them with my 8 year old, and she said to “go put a thumbs up on that web site, Mommy!”

  67. Anne says

    You are my absolute favorite food blog. Every time I want to make something I don’t have a recipe for, I type it in my search, and I always end up using a recipe from minimalist baker.

  68. Cleo says

    I made these tonight and they were so good! I used only 2 TBSP of coconut sugar and then per a Heidi Swanson lemon muffin recipe added 1/3 cup of raw millet, which sounds weird but tastes delicious and adds nice crunch along with the poppy seeds. They were still plenty sweet (for my taste, at least).

    Thanks for another awesome recipe! :)

  69. Beth Hornback | Eat Within Your Means says

    I made these morning with my daughter – they are delicious!! It’s taking all of my willpower not to dig into the last two muffins on the cooling rack. Think I’ll freeze them and put them away for a treat another day. So good!!! Five Star Review that is based on actual experience. ;)

  70. Catherine says

    I love your recipes and beautiful photos! I make a community lunch for 40 people in my tiny northern California town each week, and your vegan cooking magic is a huge inspiration! Thank you!

  71. Molly says

    Do you think I could make quick bread out of these muffins by pouring the batter into a loaf pan? If so how long should I bake the loaf for?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh, that should work! Maybe shoot for 30 minutes, then check every 5 minutes thereafter for doneness. Good luck!

  72. Emilie says

    I’m making these a day ahead, should I wait until the day of to glaze them? I’m afraid of the glaze being absorbed into the cupcake.

  73. Ohh Soo Jazzzie says

    My husband requested some lemon muffins for dessert last night, I really wasn’t up for baking, but it makes him happy so I looked for an easy vegan lemon recipe. Minimalist Baker saved the night again! He loved them.

    Didn’t have Meyers lemons so I subbed regular, and chia seeds instead of poppy.

  74. Jennifer says

    Made these for brunch on Sunday replacing wheat flour with gf flour . . . Not a crumb left! I added 1 1/2 cups of frozen raspberries that we had picked the weekend before. Only other adjustment was I started off with an oven at 425 then turn down to 375 after 5 minutes and cooked about 5 minutes longer than suggested. Love your recipes. Thank you.

  75. Rita says

    We made these and loved them! I used regular lemons since my husband got way to many from the neighbors tree. Thanks for the recipe!

  76. Bronte says

    I’ve made these a couple of times and love these muffins so much, but I just made a batch and it totally failed! They didn’t cook inside and were crispy on the outside. Sometimes I just can’t figure where I go wrong! haha x

  77. manchuan says

    fabulous! enjoyed them very much. felt no need for icing, as they are sweet enough as is. great recipe… another example why vegan baking can be absolutely wonderful and we don’t need animal products!!! ever…..

  78. Gigi says

    :( I made these today and the center never got done. I originally took them out at 22 minutes, and then put them back in for 6 minutes; the center was still gooey. I followed the recipe to the letter.

  79. Elaine Tanchin says

    I just did a refresh share attachment and the real photo came back. That was poor business practice by FB. Weird.. Sorry for the alarm. I don’t have to remove the share now. – Elaine

  80. Elaine Tanchin says

    I shared your recipe on Facebook for the vegan lemon poppy seed cake because I want to make it for Easter. Ironically your website boasts healthy choices yet the icon (thumbnail, mini picture) associated with your website when I did the Facebook share is of a cocktail made with Kahlua. Since I don’t drink as part of my healthy life style, I found it odd. I will have to remove the share now, because I do not promote alcohol. – Elaine

    • Maren says

      One time I used (soy) yoghurt instead of applesauce and left out the additional milk. Worked perfectly fine :)

  81. Amy says

    Made these gluten-free and kept them vegan and they turned out delicious!! I also kept out the extra 1/3 cup sugar and they were totally fine.

  82. ariel anderson says

    Do the nutritional facts include the frosting recipe? Because I think the muffins are perfect sans the frosting bit. But for my friends with a sweet tooth I made the frosting and added in vanilla, poppy & chia seeds.

    Also my muffins came out dense- and I believe its because I added in some whole wheat flour to thicken up the mix. What do you propose? Just adding more of the baking flour? adding pure white flour?

    Thanks so much! I love having these post run and I dont feel guilty at all!!!

  83. Bryanna Duca says

    The little sister and I made these tonight and oh sweet jeebus are they amazing! We subbed chia seeds for the poppy seeds and they came out perfectly! We did have to cook them for a little longer than 22 minutes though, probably around 28mins instead. But that’s probably just our oven!

    We even got our dad’s seal of approval, and when we told him these babies were allllll vegan and organic, he stopped mid-bite! Heeheehee

    Thank you for another great recipe!! So simple and easy and damn gooood

  84. Sarah says

    If I wanted to make this into a loaf, how long would I bake and at what temperature? Also, if I wanted to make the loaf vegan and gluten free, what is the best way to do this?
    Thanks!

  85. carolina says

    Hi.
    My english is not the best :) but I have a question about this recipe and other muffin’s recipes.
    When I cook these recipes usually the muffins sticks to the muffin paper.

    What I can do?

    Thank you so much… I love you recipes!!!!!!!!
    Hugs!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Carolina! The trick that I’ve found is to let them cool completely before trying to peel them off the wrapper. And if you put them in a plastic bag or covered container for a while (once they’re cooled) they peel off even easier! Hope that helps :D

  86. Nat says

    I made these muffins twice already, they are AMAZING! Thank you for this and the many other great recipes!

  87. sara says

    Made these yesterday and they turned out great! I used whole wheat flour instead of the almond flour. I also added 1 Tbsp of vegan sour cream (just ’cause I has some in the fridge…) baked them as mini muffins and got 24 cute and delicious muffins. Will make them again for sure:)

  88. Davina says

    Made these this weekend for friends who loved them. The one thing I had to change was how much lemon juice I added to the glaze. The 1 tbsp was immediately absorbed by the sugar and didst liquefy it at all. I added some almond milk (atleast a couple of tbsp) and that worked better. I also found the ingredients list a little tedious but wouldn’t mind making when I have more time. Overall good recipe.

  89. Laura says

    WOW. These are the BEST. I did a few subs. I used a GF flour mix. Bobs red mill scotish oats for the oats (they are a bit more ground) And for the ‘milk’ I used apple juice. I did also use a trick for the flax egg i read on another blog to let them sit in the fridge for 10-15 minutes before moving on. The flavour and texture of these was amazing, just what I was craving. I will be making them again this weekend. Thanks so very much for sharing. I will never buy or make another lemon muffin.

  90. Jaimee says

    While shopping for ingredients I couldn’t find flaxseed meal, I then discovered it was the same thing as linseed. I ended up using LSA (ground linseed, sunflower seeds and almond) as I was trying to keep down my cost. As the LSA was 50% linseed I used 4T instead of 2T for the ‘flaxseed eggs’. The muffins turned out perfectly, I ate 4 of them instead of having dinner, needless to say they were delicious and I have little self control.

    • Jaimee says

      I used Chia seeds aswell as poppy seeds. The lemons were from the tree in the backyard, I have no idea what type they are.
      I forgot to put in the vanilla, I must include that next time.
      I would like to try them without sugar, does anyone have suggestions as to what I could use? (I hate Stevia, it leaves a weird after taste in my mouth) Although the maple syrup makes them even more delicious, I can’t imagine leaving that out.

      I was googling vegan lemon muffins and this was the first recipe I opened. I wasn’t going to make them as there were too many ingredients I didn’t have, but all other recipes I read seemed mediocre after this one. This was well worth the effort.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Glad you enjoyed these Jaimee. You could certainly sub some of the sugar out for another sweetener, such as maple syrup, agave or honey. Just be sure to compensate with a little extra flour or oats to keep the moisture/dryness levels correct. Hope that helps!

  91. Linda says

    Made these and subbed regular lemons for Meyer, and they were still perfect! Best vegan baked recipe I’ve every made. The texture was perfect!

  92. Lisa says

    Hi I can’t find any myer lemons at any of my local stores can I just sub regular lemons?was planning on making these for dessert today!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Regular lemons will do. Just be sure to zest the very top of the lemons and not too far into the rind or else it can come off a bit bitter. Hope that helps!

  93. Katherine B says

    Made these this morning! I used a mixture of the juice of one meyer lemon, one juicing orange, and a little lemon juice from a bottle (I know, not good!) because I didn’t have enough! I made my own almond meal in my food processor (which isn’t a very nice one, and I was surprised it worked so well!) and I used coconut sugar instead of regular sugar. It was actually a weird block of coconut sugar that I randomly got at an Asian store, so I had to process it until it had texture like molasses. It worked for the recipe, but I probably won’t be buying it again! Good recipe though, my friends liked them!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So glad you enjoyed these muffins, Katherine! And thanks for sharing your modifications. That’s always helpful for other readers. Cheers!

  94. Erin says

    Do you think I could turn this into a gluten free lemon cake?!
    The muffins look lovely and I’ll try them this weekend but I need a cake to take to a dinner party.
    (I bought some of those Meyer lemons at Trader Joes too.)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I believe I gave someone else instructions on how I would do this, so search the above comments for tips. Hope that helps!

  95. Phalen MacLean says

    Ok…these are hands down, THE best vegan muffins I have ever made!!! And I have tried a lot of vegan muffin recipes, and have been consistently disappointed.
    Love that they are one bowl and love the lemon, so light tasting.
    They are happiness in my mouth!!
    I am new to your blog and I have nothing but happy words for every recipe I have tried.

  96. Robin says

    These were fantastic and loved by all, and I have a wide variety of tastes in my home. Changes I made: used 2 real farm eggs, exchanged ww flour for a blend of quinoa/coconut flours, used coconut sugar instead of cane sugar. This will be a recipe I keep on hand.

  97. cathy Toth says

    OMGosh… These look amazing! Wish I had a big plate of these warm muffins to go with my Sunday morning culpa joe right now…! My daughter and I are both dairy free, and she LOVES lemon poppy seed muffins, so we will def give these a whirl!! Thanks!

  98. Adriana says

    I made these yesterday, they are very good!! I used the eggs and gluten free blend but ended up with a very pourable batter, so I added about half a cup of extra flour, it was still thin but I didn’t want to mess it up. It yielded 14 delicious muffins in 22 minutes in the oven. I didn’t have meyer lemmons, they are very hard to come by where I live, so I used regular ones plus one mandarin (tangerine) for the juice.

  99. Audrey says

    I made these tonight, but simplified the recipe a bit by replacing the flax and oil with more unsweetened applesauce (plus 2 tbsp. baking powder), using just whole wheat for the flour, forging the glaze, and replacing the sugar and agave with 1/2 cup Stevia in the Raw. I also added 1 cup of blueberries for an added punch. Next time, I think I’ll forgo the lemon extract and add 1/4 cup more Stevia, but other than that, they were delicious! Poppy seeds are definitely not optional :)

  100. Amity says

    Hey! Not sure if you already noticed this but in the first image there is a hair coming out of the left side of the muffin. You may want to photoshop that out for appearances.
    Sorry to nitpick, I end up with hairs in my baked goods all the time haha.

    They look delicious regardless! I read your blog frequently and find it very inspirational for clean eating :)

  101. Katie @ Veggie and the Beast says

    Beautiful! I love how golden and buttery (looking) those tops are. I just made some lemon chia seed muffins with raspberries a few weeks ago – they just SCREAM spring :)

  102. Linda @ ForkandForage says

    Your photos are begging me to make this recipe too. Those muffins look oh so good.

    I love pretty much anything made with lemons and am trying to incorporate more vegan options into our diet so will have to give this a try.

  103. Melissa @ Nourish By Melissa says

    Yummy :) Another lemon poppy seed recipe I’ll be sharing with my friend to try to get her off her Starbucks lemon poppy seed loaf kick haha!

  104. ludivine says

    Hi !

    Since I don’t have any muffin tin and I’d like to test this recipe, do you think I can bake it in a cake tin as a whole cake ?
    Thank you !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do! I think it’d be lovely. Just lightly grease an 8×8 baking dish and bake for about, 20 minutes. Then check every few minutes thereafter until it’s golden brown and a toothpick inserted into the middle comes out clean. Hope that helps!

  105. Ceara @ Ceara's Kitchen says

    I would love one of these right now!! Can’t wait to try these muffins out – perfect for this time of year :)

  106. Tracy | Pale Yellow says

    I have a container of poppy seeds that I never know what to do with, problem solved! Love the little lemon glaze.

  107. Katy says

    Your photos really show off how moist those muffins are, I’m impressed! They look delicious and a glaze on a muffin is always awesome because it makes it feel like dessert but it’s much better for ya :)

  108. Ashlae says

    I tried to convince Thom to buy me a meyer lemon tree but he told me I need to fix my black thumb before we buy anymore plants. Jerk.

    I want these muffins. BAD.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jerk indeed. Perhaps you should master succulents before moving onto meyer lemon trees (WHICH SOUND AWESOME). They’re just so effortless. John and I have a giant succulent that I’ve kept alive for 4 months now (impressive for me), and we just adopted two more baby ones from Trader’s yesterday. I’m on a serious roll.

  109. Shannon says

    I bought Meyer lemons from Trader Joes this weekend too! Only mine are all gone. They paired well with the fennel I also bought. Alas, I must return to TJ’s I suppose, I mean really I’m going to get some more toasted coconut chips but I’ll get lemons too, I promise.

  110. Alina says

    Making these right now! I even went so far as to bother my neighbor for some almond meal. Thanks for the recipe, Dana!

  111. Katie @ Produce on Parade says

    There’s just something about lemon-poppyseed muffins that delightfully scream, “Spring!”. That glaze looks perrrfect!

  112. Cara's Healthy Cravings says

    There are few things better than the combination of lemon and poppyseeds! They are a match made in heaven.

  113. Katrina @ WVS says

    I still haven’t seen meyer lemons in my grocery store yet, and it’s KILLING ME!!! I’m totally saving this recipe for later :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Patience is virtue! In the meantime, sub regular lemons. They’ll still be stellar!

  114. Dixya @ Food, Pleasure, and Health says

    i get excited when i see seasonal things at the market too. i made bread the first time..hopefully they will appear again soon. muffins with poppy seeds look divine.

  115. Elsie says

    I know the whole point is to use Meyer lemons but I happen to have regular lemon on hand will they do?

      • Elsie says

        Just made these muffins…well sort of. I had to make a few subs because of what I had around my kitchen. I subbed pear sauce in place of applesauce, regular lemons instead of Meyer lemons, coconut milk instead of almond milk, steel-cut oatmeal instead of rolled oats and more whole wheat pastry flour in place of almond meal. The came out yummy!!!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Yay! Glad they still turned out well! Thanks for sharing about your substitutions. That’s always helpful for other people wanting to change things up.

  116. Phi @ The Sweetphi Blog says

    These look so yummy! The picture of you glazing the muffins made me just stare at it…and I totally know what you mean about a recipe just ‘asking’ to be made…this sure looks like one of them :)

      • Phi @ The Sweetphi Blog says

        hahaha that is too funny! I sometimes have my husband hold spoons or dishes in pictures, he gives me funny looks but is a great sport about it lol!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wish! But then I would rob you of the joy of that first warm glazed muffin fresh out of the oven ;D

  117. Lisa Klares says

    OMG these look SO good!!! If only they didn’t have that 1 C. of flour that isn’t gluten free :-(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lisa, I didn’t try these gluten free but if I were to, I’d up the amount of almond meal and (GF) oats and then sub in 3/4 cup GF flour blend for the whole wheat pastry. And if you’re not vegan, using 2 eggs in place of the flax eggs would guarantee a fluffier muffin. Hope that helps!

  118. Lisa @ Simple Pairings says

    Love this recipe! Poppy seeds provide such great texture in muffins – I think those crackly little bits are so fantastic. Alongside meyer lemons, no less. These would be perfect for brunch! Thanks for the great idea :)

  119. Maryea {happy healthy mama} says

    I just love these! I made some meyer lemon poppyseed pancakes not too long ago and the meyer lemon really does work so well in baked goods. It’s perfectly sweet!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s true! I’ve added it to pancakes before and LOVED the result. Hope you give these a go, Maryea!

  120. Charlie says

    Wow – they look so beautiful! I have such a weakness for lemony desserts – it’s that perfect combination of tartness and not being too sweet!