Sometimes a recipe asks you to make it. Such was the case with these 30-minute, lemony-glazed beauties.
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…
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.
Oh man, one bite into these gems and I was in love. The 2-ingredient lemon glaze didn’t hurt…
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
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!
NOTE: Recipe retested and updated 07/11/19 to improve texture, flavor, and address muffins sticking to liners.
Vegan Meyer Lemon Poppy Seed Muffins
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, vanilla or lemon extract (optional), 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
*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.
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 :)
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.
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!
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!
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!
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!
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.
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!
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
Rezz says
Mine reeked of whole wheat flour taste without any lemon taste despite following the recipe to a T :(
taylor says
do you know what the sugar percent of this dish is in ratio to the weight??
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!
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.
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!
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 :)
Kelsey Cook says
Could I make this into a loaf instead of muffins?
Hi! That should work! Maybe shoot for 30 minutes, then check every 5 minutes thereafter for doneness. Good luck!
Evie Paton says
Love this recipe!
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 ?
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.
Cara says
:-)
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.
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
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?
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 :)
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.
Murphy says
Hi Minimalist, may I know is it okay for me to sub the apple sauce to soy yogurt ?
Will it turns out the same ?
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!
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.
Andrew says
Any ideas on how to adjust this recipe for adding zucchini?
You can look at this recipe and make modifications!
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!!
Paige says
I just made these and they’re amazing! I love lemon and the flavor was perfect. Thanks so much Dana!
Yay! Thanks Paige!
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.
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.
Austin says
Hi,
Do you know how many calories the muffins would be without the glaze?
Thanks!
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!”
Amy says
What is the best way to go about making your own almond meal?
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.
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! :)
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. ;)
manchuán says
delicious and excellent consistency! not too sweet; the way it should be :)
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!
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?
Oh, that should work! Maybe shoot for 30 minutes, then check every 5 minutes thereafter for doneness. Good luck!
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.
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.
Oh yay! Thanks for sharing! Glad you both liked them. xoxo
Ella says
Hi Dana these look great! Do you think I could sub the powdered sugar for a healthier option and the cane sugar?
Try coconut sugar!
Ella says
Thanks will this work for the powdered sugar?
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.
Wonderful! thanks for sharing your changes, Jennifer!
Andrew says
Looks delicious! Any suggestions to replace the cane sugar with honey or Maple Syrup?
Megan Masten says
Have you tried these with GF flour instead? I’m wondering how they would turn out..
I haven’t, but I bet if you subbed the all purpose with a gluten free flour blend it would work! No guarantees, but it’s worth a shot!
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!
of course! Glad you enjoyed it!
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
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…..
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.
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
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
Amanda says
Is their any substitute for the applesauce?
Maren says
One time I used (soy) yoghurt instead of applesauce and left out the additional milk. Worked perfectly fine :)
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.
Great! Thanks for sharing!!
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!!!
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
Yay! Glad you all enjoyed these, Bryanna!
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!
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!
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
Nat says
I made these muffins twice already, they are AMAZING! Thank you for this and the many other great recipes!
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:)
So glad you enjoyed these, sara! cheers.
KENDRA says
Thank you for sharing! I’ve been wanting to make these into mini muffins and was wondering how they’d turn out. This is great!
Healing says
Can you substitute oats, my son is unable to have oats, looks like a great recipe.
Thanks
Paulina says
Maybe quinoa flakes?
Healing says
Any ideas for replacing oats, my son can’t have oats.
Thanks
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.
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.
Jennifer says
Yum. Just made these. These have great flavour. Very satisfying. Thanks so much!
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.
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!
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!
Aw, thanks! Huge compliment. Cheers!
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!!
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!
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!
So glad you enjoyed these muffins, Katherine! And thanks for sharing your modifications. That’s always helpful for other readers. Cheers!
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.)
Yes! I believe I gave someone else instructions on how I would do this, so search the above comments for tips. Hope that helps!
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.
Yay! This made my day. So glad you enjoyed them so much! Thanks for sharing!
Phalen MacLean says
Ok…these are hands down, THE best vegan muffins I have ever made!!! And I
Phalen MacLean says
Ok…these
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.
Lovely! Thanks for sharing your modifications. Glad you enjoyed these, Robin!
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!
cathy Toth says
Ooops! “Cuppa” Joe…. Ha! Guess I’m not awake yet ;)
Let me know if you do, Cathy!
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.
Lori says
Made yesterday for my kids but left out poppy seeds. Yum!
Yay! Glad you all enjoyed them. Thanks for sharing, Lori :D
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 :)
Thanks for sharing your modifications, Audrey! Glad you enjoyed these :D
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 :)
Ah! Thanks for the tip. My editing eye missed that!
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 :)
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.
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!
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 !
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!
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 :)
Rachel H says
These look absolutely superb! Going to be making.
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.
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 :)
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.
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.
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.
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!
Yay! Let me know how they turn out, alina!
Katie @ Produce on Parade says
There’s just something about lemon-poppyseed muffins that delightfully scream, “Spring!”. That glaze looks perrrfect!
Cara's Healthy Cravings says
There are few things better than the combination of lemon and poppyseeds! They are a match made in heaven.
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 :)
Patience is virtue! In the meantime, sub regular lemons. They’ll still be stellar!
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.
Elsie says
I know the whole point is to use Meyer lemons but I happen to have regular lemon on hand will they do?
Absolutely! Let me know how they turn out, Elsie!
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!!!
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.
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 :)
That’s all John. He’s my arm candy/hand model ;D
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!
Abby @ The Frosted Vegan says
Ohhh yes, could you please deliver these to my door today? That glaze, swooon!
I wish! But then I would rob you of the joy of that first warm glazed muffin fresh out of the oven ;D
Lisa Klares says
OMG these look SO good!!! If only they didn’t have that 1 C. of flour that isn’t gluten free :-(
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!
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 :)
YES. AMEN to BRUNCH MUFFINS. ;D
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!
It’s true! I’ve added it to pancakes before and LOVED the result. Hope you give these a go, Maryea!
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!
Agreed! I think that’s why my favorite cake is lemon!
Easy, Healty and Yummy says
oh, I have to try them. My husband loves Poppy seeds. :)
Then he will LOVE these beauties! ;D