Vegan Lemon Poppy Seed Muffins

5 from 3 votes

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.

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 12 muffins

Author: Sam Turnbull

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

US Customary - Metric

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

Find it online:

https://itdoesnttastelikechicken.com/lemon-poppy-seed-muffins/

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