Lemon Poppy Seed Muffins (Vegan)
Ingredients:
- 240 g (2 cups) all-purpose flour
- 150 g (3/4 cup) sugar
- 8 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 3 g (1/2 tsp) salt
- 9 g (1 tbsp) poppy seeds
- 240 ml (1 cup) unsweetened plant milk
- 15 ml (1 tbsp) apple cider vinegar
- 120 ml (1/2 cup) neutral oil
- 60 ml (1/4 cup) fresh lemon juice
- Zest of 2 lemons
- 4 ml (1 tsp) vanilla extract
- 120 g (1 cup) powdered sugar
- 15-30 ml (1-2 tbsp) fresh lemon juice
Equipments:
Features:
Soy-Free
Nut-Free
Nutrition:
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Zest the lemons before juicing them — it's much easier to zest a whole lemon than one that's already been squeezed.
Instructions:
- Preheat and prep: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Make the "buttermilk": Whisk together the 240 ml (1 cup) unsweetened plant milk and 15 ml (1 tbsp) apple cider vinegar in a small bowl. Let sit for 5 minutes to curdle slightly.
- Mix dry ingredients: In a large bowl, whisk together the 240 g (2 cups) all-purpose flour, 150 g (3/4 cup) sugar, 8 g (2 tsp) baking powder, 3 g (1/2 tsp) baking soda, 3 g (1/2 tsp) salt, and 9 g (1 tbsp) poppy seeds.
- Mix wet ingredients: Whisk the curdled plant milk mixture with the 120 ml (1/2 cup) neutral oil, 60 ml (1/4 cup) fresh lemon juice, the zest of 2 lemons, and 4 ml (1 tsp) vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir just until combined — a few small lumps are fine, don't overmix.
- Bake: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze (optional): Whisk the 120 g (1 cup) powdered sugar with 15-30 ml (1-2 tbsp) fresh lemon juice until smooth. Drizzle over the cooled muffins.
Common Mistakes: Overmixing the batter — leads to dense, tough muffins; stir just until no dry streaks remain. Skipping the "buttermilk" step — the acid reaction between the vinegar and baking soda is what gives these muffins their tender crumb.
Notes: For extra lemon flavor, rub the zest into the sugar with your fingers before mixing — it releases more of the citrus oils.
Tips: Let the muffins cool completely before glazing, or the glaze will melt right off instead of setting.
Storage: Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Freeze unglazed muffins for up to 2 months.
Swaps: Almond or oat milk both work well in place of the plant milk called for. Poppy seeds can be left out entirely for plain lemon muffins.
Fresh lemon juice and zest — provide bright, true lemon flavor throughout the muffin and glaze.
Poppy seeds — add the classic crunch and speckled look these muffins are known for.
Apple cider vinegar and plant milk — mimic buttermilk's acidity, reacting with the baking soda for a tender, fluffy crumb.
Lemon Poppy Seed Muffins (Vegan)
Ingredients:
- 240 g (2 cups) all-purpose flour
- 150 g (3/4 cup) sugar
- 8 g (2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 3 g (1/2 tsp) salt
- 9 g (1 tbsp) poppy seeds
- 240 ml (1 cup) unsweetened plant milk
- 15 ml (1 tbsp) apple cider vinegar
- 120 ml (1/2 cup) neutral oil
- 60 ml (1/4 cup) fresh lemon juice
- Zest of 2 lemons
- 4 ml (1 tsp) vanilla extract
- 120 g (1 cup) powdered sugar
- 15-30 ml (1-2 tbsp) fresh lemon juice
Equipments:
Features:
Why These Ingredients:
Fresh lemon juice and zest — provide bright, true lemon flavor throughout the muffin and glaze.
Poppy seeds — add the classic crunch and speckled look these muffins are known for.
Apple cider vinegar and plant milk — mimic buttermilk's acidity, reacting with the baking soda for a tender, fluffy crumb.
Prep:
Zest the lemons before juicing them — it's much easier to zest a whole lemon than one that's already been squeezed.
Instructions:
- Preheat and prep: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Make the "buttermilk": Whisk together the 240 ml (1 cup) unsweetened plant milk and 15 ml (1 tbsp) apple cider vinegar in a small bowl. Let sit for 5 minutes to curdle slightly.
- Mix dry ingredients: In a large bowl, whisk together the 240 g (2 cups) all-purpose flour, 150 g (3/4 cup) sugar, 8 g (2 tsp) baking powder, 3 g (1/2 tsp) baking soda, 3 g (1/2 tsp) salt, and 9 g (1 tbsp) poppy seeds.
- Mix wet ingredients: Whisk the curdled plant milk mixture with the 120 ml (1/2 cup) neutral oil, 60 ml (1/4 cup) fresh lemon juice, the zest of 2 lemons, and 4 ml (1 tsp) vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir just until combined — a few small lumps are fine, don't overmix.
- Bake: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze (optional): Whisk the 120 g (1 cup) powdered sugar with 15-30 ml (1-2 tbsp) fresh lemon juice until smooth. Drizzle over the cooled muffins.
