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!
- 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
- 1 cup organic powdered sugar, plus more as needed
- 2 tablespoons lemon juice, plus more as needed
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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.