Easy Lemon Poppy Seed Muffins

These Vegan Lemon Poppy Seed Muffins are moist, delicious, and full of lemony flavor! They are also very easy to make and perfect for a sweet breakfast or snack!

Have you ever wanted a baking project? I do! I don’t mean I feel like baking…sometimes I just need to make something!

Muffins are usually the solution to my baking itch. They are easy, delicious and ideal to have on hand, for breakfast or quick snacks.

These Vegan Lemon Poppy Seed Muffins are my new favorite 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 are also perfect for satisfying a craving for something sweet!

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Ingredients you will 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.
• Copper powder
• Bicarbonate of sodium.
• Sal.
• poppy seeds Look for them in the spice aisle of your supermarket.
• Non-dairy milk. Use a flavorless, sugar-free variety. Soy milk, almond milk, oat milk, and cashew milk would be good choices.
• Vegan butter It is sold close to regular butter in 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 too.

How are they made?

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

• Begin by whisking together the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, salt, and poppy seeds.
• Now stir together the wet ingredients 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 dairy-free milk is at room temperature before you begin. If it’s too cold, it can cause the butter to form solid lumps.

• Pour the liquid ingredients into the bowl with the dry mixture.
• Stir the ingredients together until combined. To give the muffins a perfect texture, make sure not to overmix the batter.

• Divide the batter between 12 paper-lined muffin tin cavities, then place in the oven to bake your muffins.

• Lightly tap the top of one of the muffins to test for doneness. It should pick up if they are over.
• Let your muffins cool in the tin on a wire rack.
• Mix the lemon glaze while the muffins are cooling. Simply mix powdered sugar and lemon juice in a small bowl.
• Drizzle the glaze over the cupcakes.

Leftovers and storage

Leftover Vegan Lemon Poppy Seed Muffins will keep in an airtight container at room temperature for about 3 days, in the refrigerator for about 5 days, or in the freezer for about 3 months.

More vegan muffin recipes

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