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!
Servings: 12 muffins
Calories: 244kcal
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
- Preheat the oven to 350°F and line a 12 cup muffin tin with papers.
- Whisk the flour, sugar, baking powder, baking soda, salt, and poppy seeds together in a large mixing bowl.
- In a small container such as a liquid measuring cup, stir the milk, butter, lemon juice, vanilla extract, lemon extract, and zest together.
- Add the milk mixture to the flour mixture and stir together just until the ingredients are fully mixed. Don't overmix the batter.
- Divide the batter among the muffin tins.
- 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.
- Place the muffin tin on a cooling rack and let the muffins cool completely.
- 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.
- When the muffins are cool, remove them from the tin and drizzle them with glaze.
- Serve.
Nutrition
Serving: 1muffin with glaze (1/12 of recipe) | Calories: 244kcal | Carbohydrates: 43.3g | Protein: 3g | Fat: 6.6g | Saturated Fat: 1.9g | Sodium: 228mg | Potassium: 131mg | Fiber: 1g | Sugar: 22.7g | Calcium: 103mg | Iron: 1mg