lemon muffins

Perfect for fall baking and breakfast. This recipe for Sugar Free Oatmeal Spice Muffins smells just as good as it tastes too!

Sugar Free Oatmeal Spice Muffins

Flour

tsp Baking Powder

tsp Ground Cinnamon

Nutmeg

Milk

Oats (Quick)

Vegetable Oil

Splenda

tesp Vanilla Extract

Preheat your oven to 350 and prep your muffin pan for nonstick. You can use nonstick or muffin liners.

In a mixing bowl , whisk or sift together the flour, baking powder, cinnamon and nutmeg. Set this bowl aside

Next, in another mixing bowl stir together the milk with the oats. Set this bowl aside as well.

Now, in a large mixing bowl, beat together the vegetable oil (or melted butter) with the sugar alternative .

For the next step, we will add the dry ingredients from the first bowl (flour etc) to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Do not overmix! Next, stir in the oatmeal with the milk and then add the egg and vanilla extract. Mix this until just blended as to avoid over mixing.

Bake your muffins for 25-30 minutes or until they begin to brown or a tootpick comes out clean.

his easy recipe for Sugar Free Carrot Cake Muffins is perfect for breakfast, brunch, or for snacking on. Better that cupcakes!

Sugar Free Carrot Cake Muffins

Sugar Free Yellow Cake Mix (-see post for details.)

Sugar

tbsp Splenda

Eggs (-whipped)

Water

Carrots (-grated)

Preheat your oven to 325 and prep you muffin pans for nonstick.

In a mixing bowl, use a whisk or a fork to combine together your cake mix, pudding mix, sugar free alternative, and cinnamon.

Now in another bowl, mix together the eggs, water and oil.

For the next step we will add the first bowl with the dry ingredients with the second bowl with the wet ingredients. Add half of the dry ingredients at a time stirring gently between additions. Do not over mix, simply mix until blended. Lastly, fold in any optional nuts.

Bake this for 35-40 minutes or until a toothpick comes out clean. Allow the your cupcakes to cool before serving or frosting. However, you do not need to frost these as they are muffins. Thus, enjoy them any way that you would like to.

These bright and fluffy lemon muffins are made with healthier whole wheat flour, and are eggless for a completely vegan muffin. They are easy to prepare from scratch in only 40 minutes.

Lemon Muffins (Eggless, Whole Wheat)

whole wheat flour

baking powder

sugar

water

olive oil (or any neutral oil)

lemon juice juice

lemon zest

Line a muffin pan with muffin liners. You can also grease the pan with oil instead of using muffin liners.

Now rinse a large lemon first. Wipe dry and then zest the lemon with a zester or grater. Keep the lemon zest aside. Only remove the yellow or green part of the peel and not the white pith. Also preheat your oven to 180 degrees Celsius or 356 degrees Fahrenheit.

Halve the lemon and squeeze it to get its juice. You should get about ¼ cup lemon juice. Do measure the juice quantity as ¼ cup is required for this recipe.

Preparation

Take the lemon juice in a mixing bowl or pan.

Now add the raw sugar to the lemon juice.

Add water. With a wired whisk begin to stir so that all the sugar granules are dissolved in the lemon solution.

Add olive oil. With a wired whisk stir briskly for 2 to 3 minutes so that the oil is mixed evenly with the lemon juice and sugar solution.

Now take a plate or tray. Place a sieve on it. Add whole wheat flour and add baking powder. 

Sift the dry ingredients onto the tray and plate.

Now add the dry ingredients to the wet ingredients. Also add the lemon zest.

With light hands stir well. Be quick to stir. Everything should be mixed very well. But don't over do the mixing.

Pour the batter in the muffin liners up-to ⅔.

Making Batter

Bake the muffins at 180 degrees Celsius (356 degrees Fahrenheit) for 20 to 25 minutes. Since the temperatures in all the ovens are not the same, do keep a check while baking. 

A toothpick or bamboo skewer inserted in the muffins should come out clean.

After 4 to 5 minutes, place the lemon muffins on a wire rack to cool. From this recipe you will get 8 medium sized lemon muffins.

Serve these egg free lemon muffins as a sweet snack or dessert. You can also pack one or two muffins in the tiffin box as a side sweet snack.

Baking Lemon Muffins

These easy lemon cake mix muffins are the perfect weekend treat or after school snack. Here&#x27;s how to make them! 

5 Ingredient Easy Lemon Cake Mix Muffins

Lemon

Cup Melted Butter

Eggs

Cup Milk

Sugar (optional garnish)

Pre-heat oven to 350 degrees.

Line muffin pan with cupcake liners.

In a large mixing bowl, combine cake mix,...

In a large mixing bowl, combine cake mix, eggs, milk & butter.

Scoop the batter into the muffin tin. 

Sprinkle a little sugar on top of each...

Sprinkle a little sugar on top of each muffin (optional).

Bake for 15-20 minutes or until a tooth...

Bake for 15-20 minutes or until a tooth pick comes out clean.

Recipe for super moist lemon poppy seed muffins with lemon flavored sugar icing ( for 12 - 14 muffins)

Lemon Poppy Seed muffins recipe

160 g (1 stick + 3 ½ tbsp) Butter

2 eggs

tsp vanilla extract

240 ml (1 cup) Buttermilk -

tsp baking soda

salt

1 lemon zest - or lemon extract

50 ml (¼ cup) fresh lemon juice

poppy seeds

200 g ( 1 ⅓ cups) powdered sugar

lemon juice

Preheat the oven to 428°F/220°C and prepare a muffin tin with paper liners.

In a large bowl, beat the softened butter with the sugar and lemon zest with a hand whisk or electric mixer for about 2-3 minutes.

Add the eggs and vanilla and mix again for one minute.

Then add the buttermilk and lemon juice and mix until smooth and liquid.

Add the dry ingredients, flour, baking powder, baking soda, salt and poppy seeds with a spatula until the mixture is smooth and still a little lumpy.

Pour the muffin batter with a tablespoon or an ice cream scoop, filling them completely.

Bake for about 5 minutes, then lower the temperature to 392°F/ 200°C and bake for about 15 to 18 minutes until they are puffed and golden on top.

Let them cool a bit in the muffin tin before removing them from the pan and letting them cool completely on a cake rack.

Lemon muffins

Place powdered sugar and lemon juice or water in a bowl and use a fork to mix vigorously until you have a thick, runny glaze. (If the mixture seems too runny then add more confectioners' sugar and mix and if it seems too thick then add more lemon juice and mix again until you have the right texture).

Pour the sugar glaze over the top of the muffins, sprinkle with poppy seeds and enjoy.

Lemon glaze

These delicious lemon muffins are super moist, topped with a layer of lemon cream cheese filling and then a crumb topping, and baked to perfection. So lemony, so flavorful and so delicious!

Lemon Muffins

½ cup all purpose flour

baking soda

vegetable oil

lemon Greek yogurt

cream cheese

tsp vanilla extract

all purpose flour

butter

Preheat oven to 350° and add paper liners to muffin tin or lightly spray with non-stick cooking spray.

In a medium bowl, whisk flour, baking powder, baking soda, and salt together until combined.

In another bowl, beat oil and sugar together for 2 minutes then beat in egg.

Next, add lemon yogurt, lemon juice and lemon zest, and mix until combined.

Add dry ingredients into the wet ingredients and mix until just combined.

Spoon batter into paper liners 2/3rds full.

In a small mixing bowl, beat cream cheese, sugar, egg yolk, lemon juice, lemon zest and vanilla together until combined.

Add a layer of cream cheese mixture on top of each muffin.

Lemon Cream Cheese Filling

In a small bowl, add flour, sugar, and butter together until crumbly.

Add crumb topping and bake in preheated oven for 30-35 minutes.

Remove from oven. Let cool for 10 minutes before serving. Can serve warm or cold.

Crumb Topping

Lemon Berry Cornmeal Muffins, an easy dairy-free corn flour muffin recipe with mixed berries and lemon zest. A great summer harvest breakfast on-the-go!

Lemon Berry Corn Meal Muffins

all-purpose flour

corn flour

eggs

lightly-flavored oil (grapeseed, etc.)

¼ cups plant-based milk (unsweetened)

vanilla

lemon juice (about ½ squeezed lemon)

berries

brown sugar

lemon zest (from 1 lemon)

Prep oven

Prep oven: Preheat oven to 350 degrees F (175 C).

Mix dry ingredients

Mix dry ingredients: Mix dry ingredients by adding all-purpose flour, corn flour, sugar, baking powder, and salt in a large mixing bowl. Set aside.

Mix wet ingredients

Mix wet ingredients: In a separate mixing bowl, whisk together wet ingredients including eggs, oil, milk, vanilla, and lemon juice until well combined.

Combine wet and dry ingredients

Combine wet + dry ingredients: Add wet ingredients mixture to dry ingredients and stir well to combine. Cornbread muffin batter should be thoroughly mixed without clumps, but should still have a thick consistency. Finally, fold mixed berries into batter.

Bake muffins

Bake the muffins: Fill muffin tin ⅔ way with muffin batter (you should have enough for 10-12 muffins). Top the batter with a pinch of brown sugar and lemon zest, and bake for 15-18 minutes, or until a light golden brown color and a toothpick comes out clean from muffins.

Let muffins cool

Let cool + serve: Remove muffins from the oven. Let them cool for five minutes in the muffin tin and then transfer to a cooling rack to cool completely. Enjoy as a quick breakfast or snack!

These soft, moist and fluffy lemon poppy seed muffins are bursting with fresh lemon flavor, sprinkled throughout with poppy seeds and topped with coarse sugar for a sweet crunch. You can't go wrong with these bakery-style treats made at home!

Lemon Poppy Seed Muffins

poppy seeds*

plain whole milk yogurt (NOT Greek yogurt)

lemon

unsalted butter,

sugar,

Heat oven to 375°F. Line 12 standard muffin cups with paper baking liners.

In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt until well combined. In a separate medium bowl, whisk yogurt, lemon juice, lemon zest and eggs until well combined. Whisk in butter until combined.

Gently stir wet ingredients into dry ingredients with a spatula until just combined (do not overmix, or the muffins will end up tough).

Divide batter evenly among prepared muffin cups (the batter will be thick, and the cups will be quite full). Top batter evenly with coarse sugar.

Bake 20 to 25 minutes or until tops of muffins are golden brown and a toothpick inserted in the center of one muffin comes out clean. Cool muffins in muffin tin 5 minutes, then transfer to cooling rack to cool completely.

Store muffins covered in an airtight container at room temperature for up to 4 days.

We love anything lemon but we're not a fan of poppy seeds. What would be a good substitute for the poppy seeds in this muffin recipe?

These are the BEST lemon poppy seed muffins! They're bakery-quality with super tall muffin tops, a moist texture, super fresh lemon flavor, and homemade lemon simple syrup brushed on top. 

(320 grams) all purpose flour*

(200 grams) granulated sugar

tsp baking powder

tsp baking soda

tsp salt

(110 grams) unsalted butter, melted

eggs, room temp

(65 grams) sour cream**, room temp

tsp almond extract (or lemon extract)

tbsp lemon zest (about 2 lemons)

tbsp lemon juice (about 1/2 lemon)

(255 milliliters) milk, room temp

(118 milliliters) fresh lemon juice (about 4 lemons)

(100 grams) granulated sugar

Lemon lemon

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.

In another bowl, mix together the melted butter, oil, eggs, sour cream, vanilla extract, almond extract, and lemon zest, lemon juice, and milk.

Pour the wet mixture into the dry and use a rubber spatula to combine.

Cover the bowl with plastic wrap and rest at room temperature for 1 hour.

In the meantime, make the lemon simple syrup.

Add the lemon juice and sugar to a saucepan and place over medium heat. 

Bring to a boil, then simmer for 10 minutes to let the sugar completely dissolve.

While that simmers, peel the zest from 1 lemon. I recommend using a paring knife to carefully peel away the zest and try not to cut into the pith too much. Place the zest in a heat safe bowl.

Remove the lemon syrup from the heat and pour into the bowl of zest. Let it cool at room temperature while the muffin batter continues to rest.

Close to the 1 hour mark, preheat the oven to 425F and line a cupcake tin with one of these two options: 1 &#8211; line with 11 paper liners. 2 &#8211; line with 6 paper liners, placing in every other cup so they are evenly spaced. This method means the muffins are baked in 2 batches (if you only have 1 cupcake tin), but it will also lead to taller muffin tops. It&#8217;s up to you, but I prefer method 2!

Using a large 2 oz scoop (or about 1/4 cup), fill each liner all the way to the top and then some. Be careful not to disrupt the batter too much when scooping. That hour of rest helped fluff up the batter for a taller rise in the oven, so we don&#8217;t want it to deflate!

Bake for 8 minutes. Then change the oven heat setting to 350F and bake for another 8-10 minutes.

*If baking in two batches, make sure to set the heat back up to 425F once the first batch is done baking.

When the muffins are fresh from the oven, brush with a generous amount of the lemon simple syrup. 

Allow the muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to cool for another 15-20 minutes. Sprinkle with more poppy seeds if desired and dig in while they&#8217;re still warm!

I've never before found a recipe that tasted like the "best" lemon poppyseed muffin out there. Now I have! Absolutely delicious! Thank you!

Definitely the BEST lemon poppy seed muffins. I realized I wasn't a fan of almond extract after remembering the smell of it when putting it into the recipe however it was very good and not over powering at all! 

P.s. the left over lemon syrup makes great whisky sours !  2oz whiskey + 1.5 Oz lemon syrup ☆☆☆

I made this recipe twice this week. It is so good! The Second time I put more almond extract because I couldn't taste it at all the first time and I love it that way :) also my muffins were getting brown really fast after 8 min at 425 so I had to bake it for 5 min only at 350

This was by far THE BEST RECIPE I HAVE TRIDE!!!!!!

very time consuming, but the best muffins I have made. I wonder if the simple syrup can be incorporated into the batter as well.

Oh my gosh. These were the best poppy seed muffins. They are fluffy and yummy. I tried them as the recipe is written and the 1hr wait time was difficult because I was eating the Batter. Thank you for this deliciousness. I will have to make another batch to share.

This is honestly one of the best muffin recipes I have ever made! They have that beautful domed top exactly like the ones in bakeries and they taste amazing. They have the perfect level of sweetness and tangyness!

Followed your recipe exactly, and they really are outstanding. I am back one week later to make another batch since they went so fast!  Thank you!

This recipe was fantastic. Just a couple tips for those wanting to make this recipe: I bought three  ripe lemons and it was enough for the whole recipe. You’re using the zest for two lemons, and the skin for one. When I juiced all of them, it was enough for the syrup and the bit in the batter! Another thing, I wouldn’t recommend another layer of syrup after you’ve already brushed the first layer of syrup, it gets very acidic then. Great recipe!

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Top 12 lemon muffins recipes from across the web

The most viewed lemon muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sugar Free Oatmeal Spice Muffins

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Lemon Muffins (Eggless, Whole Wheat...

5 Ingredient Easy Lemon Cake Mix Mu...

Lemon Poppy Seed muffins recipe

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The most viewed lemon muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine