These vegan lemon poppy seed muffins are the perfect way to brighten up your morning. They’re bursting with fresh lemon flavor, have a delightful crunch from the poppy seeds, and are incredibly moist and tender. Plus, they’re easy to make and perfect for a quick breakfast or snack.
The Perfect Vegan Lemon Poppy Seed Muffin Recipe
Finding a good vegan muffin recipe can be tricky. Many recipes end up dry or lacking in flavor, but these vegan lemon poppy seed muffins are the exception! They’re moist, flavorful, and have a perfectly fluffy texture. The secret is in the combination of plant-based milk and apple cider vinegar, which creates a buttermilk substitute that adds moisture and a subtle tang. The lemon zest and juice give these muffins a bright, citrusy flavor that’s irresistible.
Why You’ll Love These Vegan Lemon Poppy Seed Muffins
- Easy to make: This recipe is straightforward and easy to follow, even for beginner bakers.
- Bursting with flavor: The combination of lemon and poppy seeds is a classic for a reason.
- Perfectly textured: These muffins are moist, fluffy, and have a delightful crumb.
- Vegan-friendly: This recipe is completely plant-based and egg-free.
A batch of freshly baked vegan lemon poppy seed muffins cooling on a wire rack.
Ingredients for Delicious Vegan Lemon Poppy Seed Muffins
- 1 ½ cups all-purpose flour (or gluten-free all-purpose flour)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup poppy seeds
- Zest of 1 lemon
- ⅓ cup unsweetened applesauce
- 1 cup plant-based milk (almond, soy, or oat milk work well)
- 1 tablespoon apple cider vinegar
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
For the Lemon Glaze (Optional but recommended):
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
A flat lay image showcasing all the ingredients required to make vegan lemon poppy seed muffins.
Step-by-Step Guide to Making the Best Vegan Lemon Poppy Seed Muffins
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Preheat oven & prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with vegan butter.
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Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
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Combine wet ingredients: In a separate bowl, whisk together the lemon zest, applesauce, plant-based milk, apple cider vinegar, oil, and vanilla extract.
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Combine wet & dry ingredients: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix. A few lumps are okay!
Pro Tip: Overmixing can lead to tough muffins. Mix until the ingredients are just incorporated.
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Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the muffins cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Scooping the prepared vegan lemon poppy seed muffin batter into muffin liners.
Make the Lemon Glaze (Optional)
While the muffins are cooling, prepare the optional lemon glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
- Once the muffins are completely cool, drizzle the glaze over the top.
A close-up shot of vegan lemon poppy seed muffins drizzled with a luscious lemon glaze.
Tips for the Best Vegan Lemon Poppy Seed Muffins
- Don’t overmix the batter: Overmixing will make the muffins tough.
- Fill the muffin cups ¾ full: This will ensure that the muffins rise nicely and don’t overflow.
- Let the muffins cool completely before glazing: If you glaze the muffins while they’re still warm, the glaze will melt.
Vegan Lemon Poppy Seed Muffins: FAQs
Can I make these gluten-free?
Absolutely! Simply substitute gluten-free all-purpose flour for the regular flour.
Can I use a different type of milk?
Yes, any type of plant-based milk will work, such as almond, soy, oat, or cashew milk.
How should I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Can I make these without the poppy seeds?
Yes, you can omit the poppy seeds if you prefer. The muffins will still be delicious!
Can I add other mix-ins?
Get creative! You could add blueberries, raspberries, or chopped nuts to the batter.
These vegan lemon poppy seed muffins are a delightful treat that’s perfect for any occasion. Enjoy!
