Lemon Poppy Seed Muffins (Egg-Free, Dairy-Free, Nut-Free)
These lemon poppy seed muffins are soft, bright, and full of fresh lemon flavor. Made without eggs, dairy, or nuts, they’re a delicious allergy-friendly breakfast or snack recipe with a tender crumb and sweet lemon glaze. Easy to make and perfect for spring or summer baking.
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 Tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 2 lemons
- ¾ cup unsweetened plant milk
- 1 tsp apple cider vinegar
- ⅓ cup neutral oil
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2–3 Tbsp fresh lemon juice
Instructions
- 1Prep the Oven & Pan
Preheat oven to 375°F. Line a 12-cup muffin pan with liners.
- 2Build the Lemon Flavor
Add sugar and lemon zest to a large bowl. Rub together with fingertips until fragrant.
- 3Add Remaining Dry Ingredients
Whisk in flour, poppy seeds, baking powder, baking soda, and salt.
- 4Mix the Wet Ingredients
In a separate bowl or measuring cup, combine the plant milk, vinegar, oil, lemon juice, and vanilla. Let sit for 1 minute.
- 5Combine the Batter
Pour wet ingredients into dry ingredients. Stir gently until just combined. A few lumps are fine. Do not overmix.
- 6Fill the Muffin Pan
Divide batter into 12 cups, filling nearly full.
- 7Bake Until Golden
Bake 18–22 minutes until tops spring back, and a toothpick comes out clean. Cool 10 minutes.
- 8Glaze
Whisk powdered sugar + lemon juice until thick but pourable. Drizzle over cooled muffins.
