They are a delight to eat. Deliciously fluffy and soft muffins with a soft texture and a zesty taste. They’re sweet, tart, and deliciously lemony. They are truly amazing muffins that are full of flavor.
The lemon poppy seed muffins are baked with a bakery look and are made without yogurt. I’ve chosen to make this recipe available for one reason – what if you have no yogurt at home? Would you like to miss an amazing recipe simply because you don’t have an ingredient?
Luckily the lemon poppy seed recipe doesn’t include yogurt.
What is the reason people drink yogurt in the first place? The yogurt’s creamy flavor helps make baked items moister while the tanginess adds a delightful traditional flavor. Furthermore, acidity can help activate baking soda, making baked goods light and fluffy.
The best substitute for yogurt for Muffins
Is it possible to make fluffy and light muffins without yogurt?
You could easily replace yogurt for one among these:
- Sour cream – sour cream can give creaminess as well as the taste of tanginess.
- Buttermilk It gives a moist, slightly tangy flavor, and makes muffins lighter.
- Cottage cheeses you can also make cottage cheese. Just ensure you blend it until it’s smooth before making use of it. Blending the cheese using 1-2 tablespoons of water is an excellent idea.
Tips for Lemon Poppy Seed Muffins without Yogurt
Below are some ideas for making the finest lemon poppy seeds muffins:
- Make use of real lemon juice: it is crucial to use freshly squeezed juice of the lemon. The lemon juice that is packaged is not the best choice. The genuine lemon juice has fewer preservatives, takes less oxidization time, and has a brighter taste.
- The resting period: with any baked good, the resting period is practically obligatory. When you rest, the flour molecules take in the liquid ingredients, which allows the flour to expand and create an improved consistency. You can let the batter sit to rest for 10 minutes in a room or keep it covered and refrigerate for one hour.
- Proper baking: Start baking at a temperature of around 425F for seven minutes. Lower the temperature and end cooking at 350F. The higher temperature at the beginning causes the muffin batter to rise, making muffins take on their famous shape.
- The process of filling your cups: While it’s an established rule that you fill them at 3/4, I suggest filling them up slightly more. This will create a lovely shape on top, and you will be left with a large and full-sized muffin when it is cooled.
The Top Toppings for Lemon Poppy Seed Muffins
You can serve the muffins “naked” without and topping. This isn’t a crime! If you want to go one more extreme, you could add these toppings to your muffins:
- Lemon glaze: combine 1/2 cup powdered sugar and 1-2 teaspoons lemon juice. Pour the glaze over the muffins.
- Simple glaze: instead of citrus juice, you could use water instead. Combine the water and powdered sugar, and drizzle over the muffins.
- Turbinado Sugar: Sprinkle the muffins just before baking with sugar turbinado. The turbinado sugar produces a lovely and crunchy top that perfectly matches the poppy seeds’ texture.
The muffins finished after baking (and when you follow the instructions) will form an excellent dome with a thick texture, much like the texture of a pie.
Serve them anytime and at any time. They are great with green or ginger tea and warm milk.
Pro tip: To add a little flavor, I suggest you rub lemon zest and sugar in an empty bowl. This way, you release lemon oil and gain a more zesty lemon flavor.
If you are planning to purchase lemons, ensure that you buy organic ones since this recipe requires lemon zest. It is not advisable to add pesticides to your muffins.
How to Create Lemon Poppy Seed Muffins without Yogurt
Preheat the oven up to 425F, then line the 12-hole muffin tin with paper liner.
Step 1: Gather your materials.
Step 2: In a mixing bowl, mix sugar, flour, poppy seeds, and baking powder.
Step 3: In another bowl, mix lemon juice, buttermilk, lemon zest, and eggs along with butter.
Step 4: Fold in the dry ingredients, then stir until you’ve got an even batter.
Step 5: Divide the batter among the paper liner.
Step 6: Bake the muffins for 7 minutes at 425F. Reduce the heat to 350F and bake for 10-11 minutes, or until the toothpick is clean when it is removed.
Let the muffins cool on a rack prior to taking them out of the tin.
Step 7: Drizzle the muffins with the glaze or serve them as they are.
Lemon Poppy Seed Muffins without yogurt
yield: 12 MUFFINS Preparation time: 10 minutes Cook time: 17 Minutes Total time: 27 Minutes
These lemon poppy seeds muffins with yogurt are wrapped with a sugar coating and finished with a vanilla glaze.
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons poppy seeds
- 2 teaspoon baking powder
- 1 cup buttermilk
- 3 tablespoons fresh-squeezed lemon juice
- 2 1/2 tbsp lemon zest, finely grated
- 2 large eggs, room temperature
- 1/2 cup butter that has been melted
Preheat the oven to 425F.
Line a muffin tin that has a hole of 12 using paper liners.
Mixing bowl, combine sugar, flour, poppy seeds, and baking powder.
In a separate bowl, beat lemon juice, buttermilk, egg yolks, lemon zest, and butter.
Incorporate the dry ingredients, and mix until you have a nice batter.
Divide the batter into a paper Liner.
Make the muffins and bake them for seven mins at 425F.
Reduce the temperature to 350F and bake for 10 to 11 minutes or until a toothpick is clean when inserted.
Let the muffins cool on a rack before taking them out of the tin.
Serve the muffins drizzled with the glaze you made, or serve them as they are.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!