If there’s one thing that I’ve learned in quarantine, it’s how to bake some muffins. Soft, fluffy, moist ones at that. These Vegan Lemon Poppy Seed Muffins have become my new favorite.
But that’s probably only until I discover a new combination lol. Actually, that might not happen because I am seriously obsessed with all things lemon.
How to Bake Lemon Poppy Seed Muffins
Making these Vegan Lemon Poppy Seed Muffins is super easy! You’ll start by rounding up all of your ingredients just to make sure you have everything you need.
Next, you’ll begin doing your prep. This means zesting your lemon. You can use a zester, or a cheese grater (like me).
Either one will get the job done! Once your lemon is zested you’re ready to begin with the remaining ingredients.
To start, measure out your unsweetened almond milk in a liquid measuring cup, then add in the apple cider vinegar.
This is your vegan buttermilk. Go ahead and sit it to the side for now until it’s time to add in the liquids. You’ll notice that it will begin to curdle at the bottom, which is exactly what you want.
In a large bowl, combine all of the dry ingredients and whisk them together. Once the dry ingredients are combined, it’s time to add in the liquid ingredients.
Whisk everything together to combine the wet with the dry. The batter may still be a little lumpy, which is fine. As long as most of the lumps are out you’re good!
Finally, it’s time to add in the lemon zest and poppy seeds. Whisk those in, then prepare to transfer them to a muffin pan lined with cupcake liners.
I always find it helpful to use a measuring cup to transfer the mix from the bowl to each of the compartments in the muffin tin.
Once all the batter has been distributed, transfer them to your preheated oven and allow these Vegan Lemon Poppy Seed Muffins to bake for about 17 minutes.
There are a few ways to tell when your muffins are done baking. The first is by color. The muffins will be lightly browned at the top once they’re done.
Because the color can sometimes be deceiving, I like to also use another way to check, just to be sure. You can (1) either gently push the top of the muffin down with your fingers- if it bounces back up they’re done!
Or (2) insert a clean toothpick into the center of a muffin. If it comes out clean, they’re done. If not, let these Vegan Lemon Poppy Seed Muffins continue baking for a few minutes more.
Other Muffin Recipes You’ll Enjoy:
I know these Vegan Lemon Poppy Seed Muffins are gonna be your favorite, but I still wanted to share some of my other muffin variations too!
- Whole Wheat Vegan Strawberry Muffins
- Vegan Streusel Blueberry Muffins
- Easy Vegan JalapeƱo Cornbread Muffins
- Pumpkin Spice Muffins
I know you’ll love these Vegan Lemon Poppy Seed Muffins! They’re super easy to make, they have the perfect amount of lemony flavor and they have the perfect texture!
Give this recipe a try and let me know what you think in the comments below.
Other Lemon Recipes You’ll Love:
- Vegan Lemon Sugar Cookies
- Vegan Lemon Poppy Seed Cake
- Easy Vegan Lemon Cupcakes
- Cranberry Lemon Energy Bites
Tools You Might Need:
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Easy Vegan Lemon Poppy Seed Muffins
Ingredients
- 2 tbsp lemon zest
- 1 tbsp poppy seeds
Dry Ingredients
- 1Ā½ cups all-purpose flour
- Ā½ cup white sugar
- Ā½ tsp salt
- 2 tsp baking powder
Wet Ingredients
- ā cup melted vegan butter
- ā cup plain unsweetened applesauce
- ā cups unsweetened almond milk + 2 tsp apple cider vinegar
- Ā½ tsp lemon extract
- Ā¼ cup unsweetened almond milk
Icing
- 1 cup organic powdered sugar
- 4 tsp lemon juice
Instructions
- Preheat oven to 400Ā°
- Measure out ā cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.
- In a large mixing bowl, mix together the dry ingredients.
- Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.
- Gently mix in the lemon zest and poppy seeds.
- Evenly disperse the batter into your muffin pan using a Ā¼ measuring cup.
- Place in preheated oven and bake for 17 minutes or until they bounce back up after gently touching them.
- While the muffins are baking, whisk together the ingredients for the icing. Set aside.
- Once the muffins are finished baking, set them aside and allow to cool completely.
- Once cooled, drizzle the icing over the muffins. Enjoy!
This is such a great recipe! I love all things lemon so this muffin was right up my alley ššš¼
my family and i loved these!
i didnāt have lemon extract on hand so used a little vanilla extract and extra lemon zest and juice. also replaced white sugar with stevia. these turned out amazing, will definitely be making again!
I cannot say enough good things about this recipe! So simple, so delicious. The perfect summer muffin!!
Thereās nothing like a good lemon muffin! The addition of the poppy sides make these muffins so tasty and beautiful! Great job!
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Love these sm!! I was thinking about skipping the frosting, but glad I didn’t because it adds a lot of the flavor & is basically the equivalent of a ribbon on a present–it just makes it better. I’ve made some other recipes before that mention if you don’t have lemon extract you can use lemon juice (just use more so the flavor comes through) so just keep that in mind if you live in NYC like I used to & have a hard time finding it. Thanks Desiree!
My family and I loved this recipe. Just the perfect amount of lemon. These zesty treats were delicious.
I’m also obsessed with all things lemon! These muffins went so fast in my household, they were that good!
These are so pretty and just as delicious. These muffins have such a bright flavor. This is my new go to muffin when I need it o be vegan.
This was my first time cooking with poppy seeds and won’t be my last. Great flavors!
Oh my these are amazing! Super light and fluffy with a great citrus taste. Will make again!
These are now our favorite muffins! The lemon and poppyseed together is such a delicious combo. Iām doubling the batch next time!
I love lemon poppyseed everything, and these muffins were perfect!! I found a new go-to!
Yum! I love lemon poppyseed desserts! I love how moist these muffins turned out!
I always love your recipes because they show me how plant-based can be done easily. These were so good, and I love the Lemon Poppyseed flavor!
These muffins were delicious, moist and full of flavor!!
My son’s favorite flavor of muffins is lemon-poppy seed so I put him to work when I made these. He raved about them! This will definitely be a repeat recipe here.
Beautiful recipe! These look so fluffy and moist too!
These are so good. My sister refused to believe they were vegan!
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These were great! I made them for my dad for Christmas, and they went fast. Will be making again soon Thank you so much for posting this–
These lemon muffins were so delicious and simple to make! We followed the recipe exactly and they turned out perfectly. My non-vegan family members loved them too. I should have made more than one batch. Saving this recipe for sure. Thank you!
Can I use oil instead of the melted vegan butter? Thanks!!!
Hey Shannon! Yep, sure can!