Moist fluffy lemon poppyseed muffins made with yogurt, almond flour, and meyer lemons for a citrusy-sweet, seed-speckled snack! Vegan and grain-free.
I realize I haven’t fully taken advantage of citrus season so far this year, but when it’s cold I just don’t crave the lemony things. When it’s cold, cinnamon streusel or bust. However when it’s unusually hot for February – like I’m sweating, the pup’s panting, fans are on full speed because I refuse to turn on the AC in February level hot (also it may be broken…TBD) – then citrusy sweet baking starts sounding good. And if meyer lemons happen to still be in season…golden opportunities like this don’t come around often. It is our duty to embrace it.
And by embrace I mean with double batches of muffins. But you knew that, right? THIS is our meyer lemon poppyseed muffin making moment.
Can we just talk for a minute about how awesome you guys are? Because when I mentioned muffins on Instagram the other day, the outpouring of yummy flavor ideas and requests was crazyamazing. Not only do I appreciate the feedback so I can spend my time creating exactly what YOU are craving, but it also made me extra happy to jump in the kitchen and work on this recipe knowing you get just as jazzed about muffins as I do.
(Are you imagining an endless stream of jazz hands emojis now too?)
I even started a special list of exclusively muffin recipe ideas. At this point I could fill an entire month with nothing but muffin recipes. I will not. It would be epic. But I will not.
Now before you go calling me fancy with my MEYER lemons, know that a) regular lemons work too. b) it’s not like I hand picked them from my backyard citrus orchard – Trader Joe’s, less than two dollars a bag c) I haven’t eaten ice cream out of an actual bowl in…years. See, not fancy. Just extra sweet. Meyer lemons are a cross between a lemon and a mandarin orange, so the skin is more orange in color and the juice and flesh is sweeter than a normal lemon.
So besides the fancy lemon juice, these muffins also contain:
- Lemon zest. Obviously.
- Yogurt. Because history tells us that makes for a bomb muffin base. I used cashew milk yogurt, but other kinds work too (dairy or non-dairy).
- Almond flour. Keeping these grain-free, but if you want an oat flour lem-pop (go with it) muffin, try this one.
- Coconut sugar.
- Tapioca starch.
- Poppy seeds. Or you can use chia seeds, but they do add a subtle crunch.
You can make these muffins in a blender, but a bowl and a whisk is really all you need. These muffins are basic. I got six muffins with a little extra batter leftover for sampling, but I am not shy when it comes to filling a muffin tin so you may get more.
Glaze? You could, I considered it. This one would be perfect. But not a must.
Weirdly warm February – I know you are probably a sign of not good things for the world, but I’d be lying if I said I wasn’t enjoying the citrusy, summer-vibe muffin possibilities that come with.
Lemon Poppyseed Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: american
Description
Moist fluffy lemon poppyseed muffins made with yogurt, almond flour, and meyer lemons for a citrusy-sweet, seed-speckled snack! Vegan and grain-free.
Ingredients
- 2/3 cup (150g) non-dairy yogurt (*)
- 1/3 cup lemon juice (**)
- 1/3 cup (55g) coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 tbsp lemon zest
- 1/2 cup (60g) tapioca starch (***)
- 2 cups (250g) almond flour (****)
- 3 tbsp (20g) poppy seeds
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine the yogurt, lemon juice, and coconut sugar. Stir/whisk until combined and no lumps remain.
- Add the baking powder, baking soda, salt, tapioca starch, almond flour, and lemon zest. Stir to form a thick batter.
- Stir in the poppyseeds until evenly mixed.
- Divide the batter into muffin tins filling each until it is level with the top of the pan. You will get 6-8 muffins depending on your pan.
- Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.
- Remove from the oven and cool for at least 15 minutes before removing from the pan.
- Enjoy! Keep leftovers in the fridge in an airtight container for up to a week.
Notes
*I used cashew yogurt, but any kind of yogurt will work. If it is quite thick, add a couple of tablespoons of nondairy milk (see video for proper consistency). **I used meyer lemons, but regular lemons are fine too. ***You can sub arrowroot or cornstarch. ****For an oat version, try this recipe instead.
Keywords: baking, snack, summer, vegan, paleo, gluten-free
[nutrifox id=”29949″]
CLICK BELOW TO PIN
These sound great-looking forward to making them! 🙂 If I wanted to change them to almond poppy seed muffins sometime(just for funsies!), how would you recommend I do that? Thank you so much!
★★★★★
Oooh that sounds yummy! Just sub the lemon juice for more yogurt, leave out the zest, and add 1 tsp almond extract 🙂
I will try that- Thank you! 😁
How would you adjust the recipe if using regular lemons? Thanks — can’t wait to try this recipe!
No adjustments necessary, it will be fine with regular lemons as is 🙂
Ah! I was one of the people who requested lemon poppyseed on Instagram so I’m so happy to see them on your blog! I’ve been going through a bit of a poppyseed obsession lately. Love that they’re made with almond flour too!
I like that you’re taking advantage of citrus season by making muffins. A girl after my own heart! Love the classic combo of lemon poppyseed – reminds me of much less healthier muffins I used to eat in high school hehe.
Haha if your HS muffins also came individually wrapped, jumbo-sized, and vey sweet I think I know just the ones you are talking about😆 Honestly when life (or anyone really) hands me lemons my first thought is poppyseed MUFFINS!
Hi Natalie… Those muffins looks tremendously delicious!
Would it work if I replace the yogurt for cashew milk?
Thank you very much for sharing!
Carolina
★★★★★
Hmm I don’t think cashew milk alone will be thick/rich enough to work here, I am afraid they will turn out gummy if you do. You are welcome to try it, but I can’t guarantee what the texture will be like. Sorry!
Love these! I always have a produce drawer full of Meyer lemons all winter and muffins are the quickest/easiest baked good to whip up. You should work on a quinoa flour version too 😉
Oooh luck you! Like i said, I was a little late to the citrus game this year but I adore meyer lemons when I can get them. They make such a yummy homemade lemonade too. Haha quinoa flour would actually make for a wonderful lemon poppyseed muffin, don’t you think 😀
When do I add the poop seeds?
★★★★★
Oops skipped that step, thanks for letting me know! Stir them in at the very end after everything else is mixed. Hope you enjoy Pam!
Ok, I’m dying laughing at the comment above….”poop seeds” bahahaha! I know it was a typo, but I busted out laughing! Aside from that, these muffins look INCREDIBLE girl! Lemon and poppyseed are one of my all-time favorite combos. So so good! If I’m not craving chocolate, I’m craving lemon or orange and my heart is equally happy with both. I love almond flour with lemon, it tastes so buttery and delicious and bright. And of course I’m loving the yogurt addition. I’m going broke with how much yogurt I buy, lol. These are so fluffy and that texture looks dreamy in that first shot! It’s almost 10 pm and I’ve been running errands all day (crazy busy week) and I”m starving right now and could really go for a full batch of these right now!! They are beautiful!
Hahahhaha!! Funny thing is I honestly didn’t even notice the typo😂 I toyed with the idea of a chocolate muffin with blood orange glaze (which I still want to do) because citrus and chocolate are two of my faves too, but both lemon poppyseed muffins and brownies in my fridge separately is okay with me too. Yikes errands until 10pm sounds CRAZY! Wish I could’ve sent you a late night batch, but I appreciate the comment even after all that running around💛
I didn’t laugh out loud until I read your comment, laughing at the other comment, lol!
These muffins turned out amazing!!! I may have eaten one too many 😜. Have you tried using the solid portion from coconut milk instead of yogurt? I used a Greek yogurt today because I couldn’t find any non dairy at the grocery store that didn’t have really weird ingredients. My family tolerates dairy in small amounts but it would be nice if the coconut milk solid worked. Thanks in advance!!
★★★★★
Woohoo!! I am so happy you liked them🤗 Ha they disappeared embarrassingly fast around here too. I thought about trying it with the cream from full fat coconut milk, although I worry it will actually be too much fat/moisture with the almond flour as well and make them mushy or heavy. It may be better to try like full fat coconut milk shaken instead of just the cream but a little less (like 1/2 cup or so). I haven’t had time to test it yet though, so you will have to experiment😊
I will do some experimenting and keep you posted on how things turn out!
Such good flavor but mine started sinking from the gooey sticky texture. The only difference in ingredients was that I used unsweetened coconut yogurt. Any tips?? I so badly want these to work and be a staple recipe.
Hi Marie! It sounds like they were too moist, did you measure by weight or volume? I’d recommend adding more flour or less yogurt next time. Hope the next batch turns out perfect!
I measured by volume. I was wondering if your cashew yogurt is thicker than my coconut yogurt. I’m afraid of adding too much extra flour and having them too thick/dry. Is there a good guideline to follow for how much to add at a time? Thanks!!
Usually coconut yogurt is thicker in my experience, my cashew yogurt was quite thin and pour-able. Coconut yogurt can be higher in fat which could add more moisture as well. Measuring almond flour can vary quite a bit depending on how loose/packed it is so weight would be great if you have a scale. But regardless I recommend adding more flour 1/4 cup at a time. Hope that helps!
I got the same result using coconut yogurt and volume as well but they were still really good! ^^
★★★★★
Oh no😬 I better test it with coconut yogurt myself and try to figure out what the issue is. Thanks for letting me know!
I don’t know…a month filled with muffin recipes sounds pretty spectacular to me! Mmmmmm, gimme all the citrus! I’ve always been a lemony person, but for some reason it’s been heightened lately and now I need these muffins asap. Must get poppy seeds! Hehe!! I used to think Meyer lemons were super fancy…and expensive, but Trader Joe’s showed me otherwise 😉 Kinda funny, but I’ve been sitting on posting a few muffin recipes here, but I’ve been so hooked on making your chocolate chip ones (three times now…no shame), that I haven’t typed anything up! So I’m guessing that I’ll love these just as much! <3
Where would we be without trader joes? I walked into the produce section with the idea for some sort of citrusy recipe in mind and it was just meyer lemons and blood oranges and all the best wintery fruits everywhere! POST THEM. The muffins I mean. Maybe we can make muffin week a joint venture haha😊 But seriously, I’d love an excuse to make more muffins and not even have to worry about the recipe part myself!
Do you have the nutrition facts for this recipe?
I just added the nutrition label to the post, right below the recipe card now 🙂
I juste made them for an afternoon with friends and they were really good although I don’t know if I can really say I made this recipe given that I couldn’t find poppy seeds so I used sesame seeds! :’D I got the same too-moist texture as someone else commented about because I used coconut yogurt, next time I’ll measure by weight and use actual poppy seeds!
I am so full of muffins right now… Thanks for another great recipe! 🙂
★★★★★
I am not sure why that is happening, but I would suggest adding more flour (about 1/2 cup and see if that fixes it). The seeds shouldn’t make a difference, I actually used chia one time even 🙂 Well I am happy you are still enjoying them Faustine, as always thanks for the feedback <3
Hi there! These look so good! Just wondering if that was 6 regular or Texas-sized muffins? Thanks.
I’ve never heard of a “Texas-sized muffin” so I just googled it and wow that is what my muffin-loving life has been missing😮 Haha! But no, these were just normal sized😊
Another successful muffin recipe! I used plain lavva yogurt (my favorite dairy free coconut yogurt with no added sugar!) and mixed in 2 tablespoons of flax milk, as it’s a thick yogurt. I cooked them about 10 minutes longer and sprinkled the top with coconut sugar before baking as I like my muffins crunchier on the top. Next time I’ll have to make a double batch!
★★★★★
Ooh I haven’t tried that brand yet, sounds awesome! I am so happy they turned out well, and I love that topping idea–thank YOU for the inspo🤗 Enjoy, Briana!
Can I change coconut sugar on honey? In my country we havn’t this sugar. And if I use honey, I will have to put more flour, right? Or it doesn’t work?
★★★★★
You can certainly try it and yes you will probably need an extra 1/2 cup flour or so, but I haven’t tested it so I can’t say for sure what the texture will be like. Good luck!
Would the non dairy yogurt have to be plain or vanilla?
I used unsweetened plain yogurt, but either is fine 🙂
Can you use oranges instead of meyer lemons?
Absolutely! Any citrus will work really, sounds delish🍊🍊
Hi Natalie!
I been wanting to try your muffin recipe so bad, however there aren’t any almond flour or oat flour in my city. What other alternative flour would you suggest me to use and how much of flour do I use for this recipe?
Thank you so much, looking forward for your reply! 🙂
Hmm you could try subbing buckwheat or quinoa flour in the oat flour recipe, or spelt flour would be great if you can do gluten. Can you find almonds or cashews near you? If so and if you have a high powered blender, you could grind your own nut flour too! Hope that helps😊
Why can’t I use oat flour in this receipe?
I haven’t tested this one with oat flour and oat flour will make them more dry/gummy, but you can try it if you want. Or I have this oat flour lemon poppyseed muffin instead: https://www.feastingonfruit.com/vegan-lemon-poppy-seed-muffins/
Thank you Natalie! I’ve been wondering about the difference between out flour and nut flour for some time and why you sometimes point out using the different kinds in different receipes. Good to know that oat can have this effect and I gues the maple syrup and apple sauce in the alternate receipe are the ones to bring it to a nicer consistency?
Yep, the other ingredients and ratios in the other recipe will help with the texture. Plus I know and have tested that recipe with oat flour unlike this one, so I can guaranteed a good muffin for you as opposed to just guessing amounts to recommend. In general, nut flours are higher fat so work well in an oil-free and low fat recipe. Oat flour tends to do better in recipes with some other kind of fat source in it because it’s naturally so low in fat, but you can make it work in lower fat recipes too with enough other moisture-adding ingredients. Hope that makes sense!
Thank you! This helped a lot! 🙂
Can I do 1 cup of oat flour and 1 cup of almond? Would it turn out the same? And thanks for all your wonderful recipes!
That’s the fluor combo I did in this lemon cake, so maybe just make this recipe but in muffin form instead: https://www.feastingonfruit.com/lemon-yogurt-bundt-cake/
This is a really great recipe – thank you! I use applesauce instead of yoghurt, and it works a treat! xx
I am so glad you liked them, Alison! And the applesauce worked too, good to know 🙂 Enjoy the rest of the batch and have a wonderful weekend!
These turned out so good, I could eat them all!
I used coconut yogurt and luckily had no problem, I used zest from a whole lemon
Definitively a keeper
Good job, thank you for sharing
★★★★★
Natalie, do you think these would work if you used orange juice in place of the lemon juice, orange zest and cranberries or craisins in place of the poppy seeds?
YES! I love that idea, they sound delicious already🍊😋
So happy you liked them too!
can you use applesauce instead of yougrt
You can but they may be a little bit more dense/gummy 🙂
thanks KNOW ANY OTHER GREAT RECIPES
For lemon poppyseed muffins? What exactly are you looking for?
any other lemon poppy seed things
like cookies or cake that you know of
Hi, do you think it can work replacing the lemons with oranges? I mean taste wise …
Absolutely! That personally think that would be delicious 🙂
Hello, these sound delicious! Wondering if they would turn out well with subbing tigernut flour for the almond flour (and of so, at 1:1 ratio?). I have a bag to go through and looking for yummy things to bake with is like these muffins 🙂 Thanks!
I’ve never tried these with tigernut and it is quite a unique/tricky flour to work with, so you will have to experiment and see! I do have a few tested tigernut recipes if you search for it in my archives!
This is one of my favorite recipes! They taste amazing and I love that it only needs one bowl!! This makes 8 muffins for me and I add an extra 5 min of bake time. I’ve also tried the almond poppyseed modification and it was delicious!
★★★★★
I am SO happy you love these Lindsay🤗 One of my favorites too, thanks for the lovely review!