These Vegan Lemon Poppy Seed Muffins are simple to make and bake up big, fluffy and super moist! They are full of fresh lemon zest and juice and are topped with a simple lemon drizzle.
Muffins are the perfect breakfast. They are quick and easy to make, they freeze and reheat well and you can make endless flavors! And, I have quite a few muffin recipes here on EP, from the classic Vegan Blueberry Muffins, to Double Chocolate Banana Muffins, to Vegan Raspberry Lemon Muffins all the way to Gluten Free Chocolate Chip Muffins!
But, I thought it was time to make a muffin in one of my favorite flavor combinations: lemon poppy seed! These muffins are bright, tender and so simple to make. And the lemon drizzle on top, takes them to another level!
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Why You'll Love This Recipe
- These muffins use simple ingredients and are easy to make!
- You need no lemon extract- just fresh lemon zest and juice.
- These Lemon Poppy Seed Muffins are dairy-free, eggless and completely vegan, so anyone can enjoy them.
- The tangy lemon glaze puts them over the top!
- And most importantly, they are absolutely delicious.
Ingredient Notes
Lemon Zest and Juice: You will need two lemons for this recipe. The zest of 1 ½ lemons flavors the muffins and the juice makes a delicious tangy lemon drizzle to go on top.
Applesauce: Applesauce keeps these muffins super moist.
Non-Dairy Milk: I used oat milk, but use whatever you have on hand!
Vegan Butter: Melted vegan butter makes these muffins tender and moist. I like Country Crock Plant Butter Sticks and Soy-Free Earth Balance Buttery Sticks best.
Poppy Seeds: Poppy seeds add a slightly nutty flavor to the muffins. You can usually find them in the baking aisle of your grocery store. They are so delicious in this recipe or in my Vegan Lemon Poppy Seed Pound Cake!
Variations
Leave the poppy seeds out for a simple and delicious vegan lemon muffin!
Step-by-Step Instructions
Step 1. In a large mixing bowl, combine the sugar, applesauce, non-dairy milk, melted vegan butter, lemon zest and juice and vanilla. Whisk well to combine.
Step 2. Add the flour, poppy seeds, baking powder and salt. Whisk to form the batter.
Step 3. Scoop the batter into a muffin tin that has been lined with paper liners. Fill each space almost all the way full.
Step 4. Bake the Vegan Lemon Poppy Seed Muffins in a 375* oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 5. While the muffins cool, mix the glaze by combining powdered sugar and lemon juice in a small bowl. Whisk until the mixture is smooth.
Step 6. Place the muffins onto a wire rack that is over a baking sheet to catch any dripping glaze. Drizzle some lemon glaze on top of each muffin and serve!
Recipe FAQs
To store, place the muffins in an airtight container and keep them at room temperature for up to 3 days. Or freeze for up to a month.
No. Chia seeds absorb a lot of liquid and will change the texture of the muffin batter.
Poppy seeds have a mild, nutty flavor.
Typically, yes. If you can't find them or don't have any on hand, just leave them out.
Expert Recipe Tips
Once the dry ingredients are added to the bowl, only mix until the batter is formed. It's okay if there are small lumps- they will bake out! Over-mixing can make the muffins tough.
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📖 Recipe
Vegan Lemon Poppy Seed Muffins
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Muffin Tin
- 12 Paper Muffin Liners
- Measuring Cups and Spoons
Ingredients
- 2 ½ Cups All-Purpose Flour
- 2 tablespoon Poppy Seeds
- 2 ½ teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 1 Cup Granulated Sugar plus about 1 Tablespoon more to sprinkle onto the muffins before baking
- ¾ Cup Unsweetened Applesauce
- ¾ Cup Non-Dairy Milk
- 8 tablespoon Vegan Butter, meted and cooled
- 2 tablespoon Lemon Juice
- 1 tablespoon Lemon Zest this is the zest of 1 ½ lemons
- 1 teaspoon Vanilla Extract
For the Glaze
- 1 Cup Powdered Sugar
- 2 tablespoon Lemon Juice
Instructions
- Preheat oven to 375* F. Line a muffin tin with 12 paper liners.
- In a medium bowl, combine the flour, poppy seeds, baking powder and salt. Whisk to combine and set aside.2 ½ Cups All-Purpose Flour, 2 tablespoon Poppy Seeds, 2 ½ teaspoon Baking Powder, ¼ teaspoon Kosher Salt
- In a large bowl, combine sugar, applesauce, non-dairy milk, melted vegan butter, lemon juice, lemon zest and vanilla extract. Whisk well to combine.1 Cup Granulated Sugar, ¾ Cup Unsweetened Applesauce, ¾ Cup Non-Dairy Milk, 8 tablespoon Vegan Butter, meted and cooled, 1 tablespoon Lemon Zest, 2 tablespoon Lemon Juice, 1 teaspoon Vanilla Extract
- Add the dry ingredients to the wet ingredients and whisk to form the batter. If there are small lumps, that's okay!
- Scoop the batter into the prepared muffin tin, fllling each cup almost all the way full. Then. top each muffin with a sprinkle of granulated sugar.
- Bake in a 375* oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for about 10 minutes, then move to a wire rack to continue cooling.
Make the Glaze
- In a medium bowl, combine the powdered sugar and lemon juice and whisk until smooth. Place the wire rack with the muffins on it onto a baking sheet to catch any dripping glaze and drizzle the glaze over the muffins.1 Cup Powdered Sugar, 2 tablespoon Lemon Juice
- Serve.
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