Vegan Lemon Poppy Seed Muffins
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.
Servings: 12 Muffins
Calories: 276kcal
Cost: $4
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.
Notes
When adding the dry ingredients to the wet ingredients, whisk just until the batter is formed. It is okay if there are small lumps- take care not to over-mix!
If you don't have poppy seeds- just omit them from the recipe for a delightful Vegan Lemon Muffin!
Do not substitute chia seeds- they may look similar, but chia seeds will absorb too much liquid and can make the muffins dry.
Nutrition
Serving: 1Muffin | Calories: 276kcal | Carbohydrates: 50g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 224mg | Potassium: 79mg | Fiber: 1g | Sugar: 28g | Vitamin A: 419IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 2mg