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Lemon Poppy Seed Muffins Without Yogurt

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You will absolutely love these soft and fluffy muffins, with a moist texture and zesty flavor. They are sweet, tangy and so lemony. Truly brilliant muffins that are filled with flavor. 

These lemon poppy seed muffins are made bakery style and without any yogurt. I have decided to share this recipe just because of one simple reason – what if there is no yogurt in the house? Do you want to miss a really great recipe just because you do not have an ingredient?

Luckily, this lemon poppy seed muffin recipe does not contain any yogurt.

Why do people use yogurt anyways? The creaminess of yogurt helps keep baked goods moist and the tanginess imparts a craw-worthy, old-fashioned flavor. In addition, the acidity helps activate baking soda which can make baked goods fluffy and light.

The Best Yogurt Substitutes For Muffins

So, is it possible to make light and fluffy muffins without the yogurt?

You can easily substitute yogurt with one of these:

  • Sour cream – the sour cream will give the creaminess and the tangy taste. 
  • Buttermilk – it will give moist, a bit of tangy taste, and will make the muffins light.
  • Cottage cheese – yes, you can even use cottage cheese, just make sure to blend it until smooth before use. It will be a good idea to blend the cheese with 1-2 tbsp of water.

Tips For Lemon Poppy Seed Muffins Without Yogurt

Here are some tips on how to make the best lemon poppy seed muffins:

  • Use real lemon juice: it is important to use the freshly squeezed lemon juice. The bottled lemon juice is not a good option. The real lemon juice has fewer preservatives and less time to oxidize, plus it brings the brighter flavor. 
  • The rest period: with any baked goods, the rest period is almost mandatory. During the resting period, the flour molecules are absorbing the liquid ingredients, allowing them to swell and get a better consistency. You can leave the batter for 10 minutes at room temperature or cover and refrigerate for 1 hour.
  • Correct baking: start your baking at a high temperature around 425F for 7 minutes. Lower the temperature and finish baking at 350F. The high initial temperature will cause the batter to rise and give muffins their well know shape.
  • Filling the cups: although it is a basic rule to fill the cups up to ¾ full, I advise you to fill them a bit extra. This will give a nice shape at the top and once cooled you will have a big and full muffin. 

The Best Toppings For Lemon Poppy Seed Muffins

You can leave your muffins “naked” without and topping. It is not a sin! If you want to go a step further, you can top your muffins with these:

  • Lemon glaze: combine ½ cup powdered sugar with 1-2 tablespoons of lemon juice. Drizzle the mixture over the muffins
  • Plain glaze: instead of the lemon juice, you can use simple water. Just combine the water with the powdered sugar and drizzle over the muffins
  • Turbinado sugar: sprinkle the muffins before baking with the turbinado sugar. The turbinado sugar will produce a sweet, crackling top that complements the texture of poppy seeds

The finished muffins, after baking (and if you follow the tips) will dome up nicely with a rich texture, almost like a pound cake.

You can serve these at any occasion and anytime. They pair great with ginger or green tea, as well as warm milk. 

Pro tip: For some extra flavor I recommend that you rub sugar and lemon zest in a bowl. This way you will release lemon oil and get some extra fresh lemon flavor.

When you go to buy lemons, make sure you are getting the organic ones as this recipe calls for lemon zest. You do not want to fill your muffins with pesticides. 

How To Make Lemon Poppy Seed Muffins Without Yogurt

Preheat oven to 425F and line a 12-hole muffin tin with paper liners.

Step 1: Gather your ingredients.

Step 2: In a mixing bowl, whisk together flour, sugar, poppy seeds, and baking powder.

Step 3: In a separate bowl, beat buttermilk, lemon juice, lemon zest, eggs, and butter.

Step 4: Fold in the dry ingredients and stir until you have a smooth batter.

Step 5: Divide the batter among the paper liners. 

Step 6: Bake the muffins for 7 minutes at 425F. Reduce heat to 350F and continue baking for 10-11 minutes or until the inserted toothpick comes out clean. 

Cool the muffins on a wire rack before removing from the tin.

Step 7: Drizzle the muffins with the prepared glaze or serve just as they are.

Lemon Poppy Seed Muffins Without Yogurt

Lemon Poppy Seed Muffins Without Yogurt

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

These lemon poppy seed muffins without yogurt are rolled with a sugar coating and topped with vanilla glaze.

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup of sugar
  • 2 tbsp poppy seeds
  • 2 tsp baking powder
  • 1 cup buttermilk
  • 3 tbsp freshly squeezed lemon juice
  • 2 ½ tbsp lemon zest, finely grated
  • 2 large eggs, room temperature
  • ½ cup butter, melted

Instructions

Preheat oven to 425F.

Line a 12-hole muffin tin with paper liners.

In a mixing bowl, whisk together flour, sugar, poppy seeds, and baking powder.

In a separate bowl, beat buttermilk, lemon juice, lemon zest, eggs, and butter.

Fold in the dry ingredients and stir until you have a smooth batter.

Divide the batter among the paper liners. 

Bake the muffins for 7 minutes at 425F.

Reduce heat to 350F and continue baking for 10-11 minutes or until the inserted toothpick comes out clean. 

Cool the muffins on a wire rack before removing from the tin.

Drizzle the muffins with the prepared glaze or serve just as they are.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 257Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 195mgCarbohydrates: 39gFiber: 1gSugar: 18gProtein: 5g

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