These Vegan Lemon Poppy Seed Muffins are fluffy, sweet and zesty. Paired with a lemon icing glaze for the perfect tangy finish. This one-bowl muffin recipe is fool-proof and easy to make.
If you’re not a fan of chocolate or peanut butter, this muffin recipe is for you. I love a good chocolate banana muffin or peanut butter smoothie, but once in a while I crave something sweet that isn’t chocolate. These vegan lemon poppy seed muffins are the perfect balance of sweet and tangy, though they’re incomplete without a lemon icing glaze IMO.
More sweet and tangy recipes to try:
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Lemon Poppy Seed Muffins
Ingredients
Wet ingredients
- 1 cup plant milk (240ml)
- 1 tbsp vinegar
- ¼ cup coconut oil (60ml)
- zest of two lemons
- juice of two lemons (120ml)
- ⅔ cup brown sugar (160g)
Dry ingredients
- 2¼ cup all-purpose flour (280g)
- 2 tsp baking powder
- ¼ tsp salt
- 3 tbsp poppy seeds
Icing
- ½ cup icing sugar (60g)
- lemon juice
Instructions
- To make vegan buttermilk, combine plant milk and vinegar. Let curdle for 5 minutes.
- In a large bowl, add all the wet ingredients and whisk to combine. Sift in all the dry ingredients, add in the poppy seeds, and fold it in with a spatula. Be careful not to overmix.
- Let the batter rest in the fridge for 1 hour.*
- Preheat the oven to 180°C and grease to 6-cup muffin trays.
- Divide the batter into 12 muffin cups. Bake for 25-30 minutes until the tops are golden brown, and a toothpick inserted in the middle comes out clean.
- Let cool in the tray for 5 minutes, then remove the muffins from the tins and let cool slightly on a wire rack.
- Make the icing by combining icing sugar and enough lemon juice to achieve your desired consistency.
- Pour over the muffins and serve while still warm.
Notes
