Author: These vegan lemon poppy seed muffins are light, fluffy, and bursting with fresh lemon flavor. They have lightly crisp golden tops, tender interiors, and an easy lemon glaze that makes them perfectly sweet. They're just right for breakfast, brunch, or an afternoon treat.
If you love my Vegan Blueberry Muffins, these lemon poppy seed muffins are another easy one-bowl muffin recipe. The trick to getting the best lemon flavor is rubbing lots of fresh lemon zest into the sugar before mixing the batter. It releases all those fragrant lemon oils and spreads that bright, fresh flavor throughout every bite. Add the little crunch from the poppy seeds and a sweet-tart lemon glaze on top and these are seriously yum.
Even better, they're so easy to make! Everything comes together in one bowl, no mixer and no egg replacer needed. They bake up light and fluffy with gorgeous golden tops, and that lemon glaze gives them the perfect bakery-style finish. Breakfast, brunch, afternoon snack, dessert… there's really no bad time for a lemon poppy seed muffin.
Why You'll Love These Lemon Poppy Seed Muffins
- Bursting with fresh lemon flavor: Rubbing fresh lemon zest into the sugar releases the fragrant oils, giving you bright lemon flavor throughout every bite.
- Light and fluffy: Soft, tender muffins with lightly crisp golden tops, no eggs needed.
- One bowl: The batter comes together quickly in one bowl with no mixer. Easy to make and easy cleanup too.
- That lemon glaze: Technically optional, but highly recommended! It adds an extra pop of sweet-tart lemon flavor and gives the muffins that gorgeous bakery-style finish.
- Freezer-friendly: Stash some in the freezer and you'll have homemade muffins ready whenever the craving hits.
Ingredients for Vegan Lemon Poppy Seed Muffins
- Lemons: You'll use both the zest and juice for lots of fresh lemon flavor. Zest your lemons before juicing them.
- White sugar: You'll rub the lemon zest directly into the sugar to release the fragrant lemon oils and give the muffins even more lemon flavor.
- All-purpose flour: Regular all-purpose flour gives these muffins their light, fluffy texture. See my notes below for a gluten-free option.
- Poppy seeds: For that classic lemon-poppy-seed flavor and a subtle little crunch in every bite.
- Plant-based milk: Soy is my favorite for baking, but oat or another neutral-tasting plant milk works too.
- Light oil: Use a neutral-flavored oil such as canola or vegetable. This keeps the muffins beautifully moist and tender.
- Vanilla + almond extract: Vanilla rounds out the bright lemon flavor. The almond extract is optional, but just a tiny amount adds a delicious bakery-style flavor.
- Lemon glaze: Powdered sugar + fresh lemon juice. Simple and SO good. I like finishing with a little extra lemon zest too.
How to Make Lemon Poppy Seed Muffins
- Make the Lemon Sugar: Add the sugar and lemon zest to a mixing bowl. Use your fingertips to rub the zest into the sugar until the sugar is fragrant and pale yellow in color.
- Add the Dry Ingredients: Whisk the flour, poppy seeds, baking powder, and salt into the lemon sugar.
- Add the Wet Ingredients: Pour in the plant milk, oil, lemon juice, vanilla, and almond extract, if using. Gently stir until the batter is just combined. A few small lumps are perfectly fine.
- Bake: Divide the batter evenly between the 12 muffin cups, filling each one almost to the top. Bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 to 15 minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: Whisk the powdered sugar and lemon juice until you have a thick but pourable glaze.
- Finish: Drizzle the glaze over the cooled muffins and finish with a little extra lemon zest if you'd like.
Tips for Perfect Lemon Poppy Seed Muffins
- Zest only the yellow part: Avoid the bitter white pith underneath. A citrus zester makes this really easy.
- Don't overmix: Stir just until the batter comes together. A few lumps are fine! Overmixing can make muffins dense instead of light and fluffy.
- Don't skip the glaze: Okay, you can skip it, but I highly recommend it! It adds another pop of lemon flavor and gives the muffins that gorgeous bakery-style finish.
- Let them cool before glazing: If the muffins are still warm, your beautiful glaze will melt right off. (Speaking from experience!)
- Oil-free option: Replace the oil with unsweetened applesauce. They'll be softer and a little denser without the crisp golden tops, but still delicious. Start checking them a little earlier.
Storage and Freezing
- Room temperature: Store these vegan lemon poppy seed muffins in an airtight container at room temperature for up to 3 days.
- Refrigerator: Refrigerate for up to 1 week in an airtight container. Let the muffins come to room temperature before serving for the best texture and flavor.
- Freezer: Freeze the muffins in an airtight container or freezer bag without the glaze for up to 3 months. Thaw at room temperature, then add the lemon glaze before serving.
If you try these vegan lemon poppy seed muffins, let us know by leaving a comment and rating it. I'd love hear what you think! Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Lemon Poppy Seed Muffins
These vegan lemon poppy seed muffins are light, fluffy, and bursting with fresh lemon flavor. They have lightly crisp golden tops, tender interiors, and an easy lemon glaze that makes them perfectly sweet. They're just right for breakfast, brunch, or an afternoon treat.
Servings: muffins
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Ingredients
For the muffins:
- 2 tablespoons lemon zest, (from about 2 large lemons)
- 1 cup white sugar
- 2 ¼ cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup plant-based milk, (such as oat or soy)
- ¾ cup light oil, (such as canola or vegetable)
- 2 tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract, (optional)
Lemon Glaze (optional):
- ¾ cup powdered sugar
- 5 - 6 teaspoons lemon juice
- Extra lemon zest, for topping
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with parchment liners or lightly grease.
- Make the Lemon Sugar: Add the lemon zest and sugar to a large mixing bowl. Rub the zest into the sugar with your fingertips until fragrant. This helps release the lemon oils for maximum lemon flavor.
- Mix the dry ingredients: Add the flour, poppy seeds, baking powder, and salt. Whisk to combine.
- Add the wet ingredients: Pour in the plant-based milk, oil, lemon juice, vanilla extract, and almond extract, if using. Stir gently until just combined. A few lumps are perfectly fine. Don't overmix.
- Fill the muffin pan: Divide the batter evenly among the muffin cups, filling each nearly to the top.
- Bake: Bake for 20 to 25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 10 to 15 minutes before transferring to a wire rack.
- Make the glaze (optional): Once the muffins are completely cool, whisk together the powdered sugar and lemon juice until thick but pourable. Drizzle over the muffins and sprinkle with extra lemon zest, if desired.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freezing: Freeze the unglazed muffins for up to 3 months. Thaw at room temperature and glaze before serving.
Gluten-Free Option: Use a 1:1 gluten-free flour blend that contains xanthan gum. Let the batter rest for 10 minutes before baking to hydrate the flour. Results may vary slightly depending on the brand.
Oil-Free Option: Replace the oil with unsweetened applesauce. The muffins will be softer and slightly denser, with less crisp tops. Reduce the bake time slightly and check early, as oil-free versions tend to bake faster.
Nutrition
Serving: 1 muffin | Calories: 323kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 263mg | Potassium: 77mg | Fiber: 1g | Sugar: 25g | Vitamin A: 78IU | Vitamin C: 5mg | Calcium: 124mg | Iron: 2mg
Lella says
Came out perfect, even if I did mess up the flour measurement and had to go back and guess how much I had added. Tastes fabulous, even without the glaze added. Really good, solid muffins!
Ines Kallmeyer says
Could I leave out the poppy seeds without changing the structure or texture of the muffins? I don't like them but I didn't know if they helped absorb some of the liquid and leaving them out would change things. Thanks Sam!
P.S. I have Fuss Free Vegan and love the recipes!
Glenda Wesley says
Can't wait to try!
Could I sub Avocado Oil?
How about regular milk?
(please don't judge this is what I have on hand)
Thanks💜
CATHERINE says
Sam has the best recipes evah!!!
These muffins are wonderful
So lemony. I made them for my daughter's birthday instead of a cake.
Quinn says
Soooooo good!