Eggless Classic Lemon Poppy Seed Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.5(3)
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Learn more →Ingredients
12 servings
- 2 cups all-purpose flour
- 2 tbsp poppy seeds
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 1 tbsp lemon zest (from about 2 lemons)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 cup buttermilk
- ½ cup neutral oil (such as canola or vegetable oil)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the glaze
- ½ cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil or nonstick spray.
- 2
In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt until evenly combined.
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