These vegan lemon poppy seed muffins are moist, delicious, and bursting with lemony flavor! They're also super easy to make and perfect for a sweet breakfast or snack!
Do you ever crave a baking project? I do! I don't mean to say that I'm necessarily craving baked goods themselves...sometimes I just need to bake something!
Muffins are usually the solution to my baking itch. They're easy, delicious, and great to have around, for quick breakfasts or snacks.
These vegan lemon poppy seed muffins are my new go-to muffin when I feel like I need to bake something. Most of the ingredients are pantry staples, with the only exceptions being lemons and vegan butter, which I always have on hand anyway. They're also perfect for satisfying a craving for something sweet!
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Ingredients You'll Need
- Flour. This recipe has only been tested with all-purpose wheat flour, so I can't guarantee results with anything else.
- Sugar. Use organic sugar to keep the recipe vegan.
- Baking powder.
- Baking soda.
- Salt.
- Poppy seeds. Look for these in the spice aisle at your supermarket.
- Non-dairy milk. Use a variety that's unflavored and unsweetened. Soy milk, almond milk, oat milk, and cashew milk would all be good choices.
- Vegan butter. This is sold near the regular butter at most supermarkets. Look for brands like Miyoko's and Earth Balance.
- Lemon juice. Use freshly squeezed juice to give your muffins the best flavor.
- Vanilla extract.
- Lemon extract.
- Lemon zest.
- Powdered sugar. Make sure this is organic as well.
How They're Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Start by whisking your dry ingredients together in a large mixing bowl: flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- Now stir your wet ingredients together in a small container, such as a liquid measuring cup: milk, melted vegan butter, lemon juice, vanilla extract, lemon extract, and salt.
Tip: Make sure your non-dairy milk is at room temperature before you begin. If it's too cold it might cause your butter to form solid clumps.
- Pour the liquid ingredients into the bowl with the dry mixture.
- Stir the ingredients together just until combined. To give your muffins perfect texture, make sure you don't overmix the batter.
- Divide the batter among 12 paper-lined cavities of a muffin tin, then pop it into the oven to bake your muffins.
- Lightly touch the top of one of the muffins to test for doneness. It should spring back if they're done.
- Let your muffins cool in the tin on a cooling rack.
- Mix up the lemon glaze while the muffins cool. Simply mix powdered sugar and lemon juice in a small bowl.
- Drizzle the glaze over the muffins.
- Enjoy!
Leftovers & Storage
Leftover vegan lemon poppy seed muffins will keep in an airtight container at room temperature for about 3 days, in the fridge for about 5 days, or in the freezer for about 3 months.
More Vegan Muffin Recipes
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Easy Vegan Lemon Poppy Seed Muffins
These vegan lemon poppy seed muffins are moist, delicious, and bursting with lemony flavor! They're also super easy to make and perfect for a sweet breakfast or snack!
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ tablespoons poppy seeds
- 1 ¼ cups unflavored non-dairy milk (room temperature)
- 6 tablespoons vegan butter (melted)
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest
For the Lemon Glaze
- 1 cup organic powdered sugar, plus more as needed
- 2 tablespoons lemon juice, plus more as needed
Instructions
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Preheat the oven to 350°F and line a 12 cup muffin tin with papers.
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Whisk the flour, sugar, baking powder, baking soda, salt, and poppy seeds together in a large mixing bowl.
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In a small container such as a liquid measuring cup, stir the milk, butter, lemon juice, vanilla extract, lemon extract, and zest together.
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Add the milk mixture to the flour mixture and stir together just until the ingredients are fully mixed. Don't overmix the batter.
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Divide the batter among the muffin tins.
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Bake the muffins for about 20 to 22 minutes. To test for doneness, lightly press a finger into the top of a muffin. If it springs back, it's done.
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Place the muffin tin on a cooling rack and let the muffins cool completely.
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While the muffins cool, stir the glaze ingredients together in a small bowl, adding more powdered sugar if the glaze seems too runny, and more lemon juice if it seems too thick.
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When the muffins are cool, remove them from the tin and drizzle them with glaze.
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Serve.
So excited to try these! I had another recipe saved that called for flax eggs and I never feel like grinding the seeds so I love that this uses more "regular" baking staples.