Eggless Lemon Poppy seed muffins recipe

Eggless lemon muffins recipe with poppy seeds - easy to make eggless muffins with citrus flavors.

The important step while making these muffins is creaming the butter and sugar. As we beat the butter and sugar together, it will create air bubbles. As you continue to beat; those air bubbles get bigger in size. And as you bake muffins, those air bubbles give light and spongy texture. You won’t believe that these are eggless lemon

Lemon poppy seed muffins are one of my favorite muffins. What I love about these muffins? Let me tell you everything. When you bite into, you get tangy citrus flavor from zest of the lemon. Also you will get crunch from the poppy seeds. The texture of this muffin is very light, airy and spongy.

Addition of applesauce as an egg re-placer will give the rise to the muffins while they bake. It also provides the moisture in the muffins.

I would recommend using organic lemons. And before you zest the lemon, wash it thoroughly and dry it well. Only zest the yellow outer part of the lemon. Do not grate the white part otherwise muffins will become bitter.

You can skip the poppy seeds. It will be the eggless lemon muffins. Still it will taste fantastic.

I have halved the recipe and made only 6 muffins. But ingredients are for 12 regular sized muffins.

More lemon flavored baked goodies
Eggless lemon blueberry muffins  //  Lemon cake with lemon icing  //  Lemon cupcakes  //  Lemon poppy seed cookies

How to make Eggless lemon poppy seed muffins recipe:

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1) Preheat the oven to 400 degree F or 200 degree C for at least 10 minutes.

2) Line the muffin pans with muffin liners or just spray it with nonstick cooking spray.

3) First mix dry ingredients. Take all purpose flour, poppy seeds, salt and baking soda in a bowl.

4) Mix them till they are incorporated. Keep it aside.

5) Take soften butter and sugar in another bowl.

6) Cream or beat it together using wire whisk or by hand mixer or stand mixer. Beat it until light and fluffy.

7) Then add applesauce.

8) Whisk well.

9) Add yogurt, vanilla extract and lemon zest.

10) Whisk well till incorporated well. It will curdle but it is perfectly fine.

11) Add flour mixture.

12) Mix well using spatula. Do not over mix. You will feel very light and airy batter but if you over mix it won’t be airy, light and so muffins become tough.

13) Divide it into prepared 12 muffins cups.

14) Bake them into preheated oven for 18-20 minutes. Check by inserting a toothpick in the center, if it comes out clean then it is ready. Remove it from the oven and let the muffins cool into the pan for 5 minutes.

15 )Then remove it to a wire rack and let them cool completely.

16) Enjoy the lemon muffins with your family and let me know how you like it.

Serving suggestion: Serve as dessert or munch on anytime of the day as a snack.

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Eggless Lemon Poppy seed muffins recipe (Lemon muffins)

5 from 1 vote

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US measuring cups are used (1 cup = 240 ml)

Author: Kanan

Course: Dessert

Cuisine: American

Calories: 246kcal

Servings 12 regular sized muffins

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients  

1x2x3x

• ▢ 2 cups All purpose flour (Maida)
• ▢ 5 tablespoons Poppy seeds (khuskhus)
• ▢ ¼ teaspoon Salt
• ▢ 1 teaspoon Baking soda
• ▢ 1 stick or ½ cup Unsalted butter softened at room temperature
• ▢ 1 cup White granulated sugar
• ▢ ½ cup Unsweetened Applesauce **
• ▢ 1 cup Plain yogurt
• ▢ Lemon zest from 1 lemon
• ▢ 1 teaspoon Pure vanilla extract

Instructions 

• Preheat the oven to 400 degrees F or 200 degrees C for at least 10 minutes.
• Line the muffin pans with muffin liners or just spray it with nonstick cooking spray.

Making lemon muffins with poppy seeds:

• First mix dry ingredients. Take all purpose flour, poppy seeds, salt and baking soda in a bowl.
• Mix them till they are incorporated. Keep it aside.
• Take soften butter and sugar in another bowl.
• Cream or beat it together using wire whisk or by hand mixer or stand mixer. Beat it until light and fluffy.
• Then add applesauce. Whisk well.
• Add yogurt, vanilla extract and lemon zest. Whisk well till incorporated well. It will curdle but it is perfectly fine.
• Add flour mixture. Mix well using spatula. Do not over mix. You will feel very light and airy batter.
• Divide it into prepared 12 muffins cups.
• Bake them into preheated oven for 18-20 minutes. Check by inserting a toothpick in the center, if it comes out clean then it is ready.
• Remove it from the oven and let the muffins cool into the pan for 5 minutes.
• Then remove it to a wire rack and let them cool completely.

Notes

** Substitute the ½ cup of applesauce with ½ cup of yogurt. So all together use 1 ½ cups of plain yogurt.

** I have used store bought applesauce. But you can use homemade too. Let’s quickly go through how to make applesauce at home: peel, core and cut 3 medium apples. Cook them with 6 tablespoons of water on low heat till cooked (about 20 minutes). Mash it with potato masher until it gets smooth.

Nutrition

Serving: 12muffins | Calories: 246kcal | Carbohydrates: 36.1g | Protein: 4.1g | Fat: 9.8g | Saturated Fat: 5.3g | Cholesterol: 22mg | Sodium: 225mg | Potassium: 107mg | Fiber: 1.1g | Sugar: 19.8g

*Nutrition information is a rough estimate for 1 serving

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