Lemon Poppy Seed Muffins
Looking for a vegan lemon muffin that doesn’t sacrifice taste or texture? This recipe ticks all the boxes and it’s made with simple, easy to find ingredients.
I love anything and everything lemon. Tart and tangy recipes like this one are so delicious with coffee or tea on a Saturday morning. Tender, moist muffins with the gentle crunch of poppy seeds. Extra lemony flavor topped with a simple tart-sweet glaze of regular or powdered sugar make a vegan muffin that tastes just like the classic.
Vegan lemon and poppy seed muffins are excellent for those with egg or dairy sensitivities. These are completely dairy free and egg free.
Simple Pantry Ingredients
These vegan poppy seed muffins are made almost entirely of fridge and pantry staples. No hard to find ingredients here. Fresh lemon juice, lemon zest and poppy seeds combine almond milk and margarine, giving a rich depth of flavor. Regular, unbleached, all purpose flour uses baking powder, baking soda and some apple cider vinegar for leavening.
How To Make These Fast
Vegan lemon poppy seed muffins can be mixed up in 10 minutes or less. While your muffins are baking you can whip up the lemon glaze. Having your ingredients at room temperature is ideal but you can microwave your milk and butter a bit if they are cold when you start. (Need a new apron? Check out these simple natural fiber aprons with a modern twist, now in our shop!)
Why Use Vinegar
In these egg free lemon muffins, I chose vinegar as my egg substitute because it is such a universally easy ingredient to find. Vinegar and baking soda together are an excellent replacement for eggs, helping to leaven and retain moisture in baked goods. This was a popular substitute for eggs during war time when rationing meant there weren’t many eggs. Additionally, you can use vinegar to curdle your almond milk (like buttermilk) before baking, adding a more dairy-like flavor.
Want Vegan Lemon Blueberry Muffins?
Simply omit the poppy seeds and add 1 cup of fresh blueberries at the end, stirring gently just until combined. Frozen blueberries will work too, but may add a greyish purple hue to your muffins. You can toss frozen blueberries in a little flour before adding, which helps minimize the color bleeding.
If you want plain vegan lemon muffins, just omit the poppyseeds. This is a really nice, versatile vegan muffin recipe, let me know if you customize it another way 🙂
If you want to make these, but don’t have poppy seeds, you can substitute chia seeds. To make the swap, reduce the amount to 1.5 tablespoons and make sure you stir these into your dry ingredients so they don’t soak up all the moisture.
How To Store
These keep well in a sealed container on your counter for 1-3 days. (Make sure they are fully cooled before you store them.) If you want to keep them longer than that, put them in an airtight container and freeze.
In addition to lemon treats, I love all fruit desserts. If you’re looking for some other yummy and easy baking, try my Oatmeal Strawberry Rhubarb Muffins, Zucchini Chocolate Chip Muffins or Plum Clafoutis. And if you’re vegan, you might like some of my vegan main dishes like Lentil Mushroom Stew and Vegan White Bean Stew.
Happy baking my Friends!
Vegan Lemon Poppy Seed Muffin Recipe
- 1/2 c Margarine, melted
- 1 c Raw Granulated Sugar Or regular sugar
- 1 tbsp Lemon Zest
- 3/4 c Lemon Juice
- 1/2 c Almond Milk, warmed to room temperature or other Vegan Milk
- 1 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 2 c Unbleached, All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 tbsp Poppy Seeds
- 3 tbsp Lemon Juice
- 3 tbsp Granulated or Powdered Sugar Choose based on the consistency you prefer, powdered will be smoother.
- Preheat oven to 350' F and grease or line a 12 cup muffin tin.
- Mix margarine and sugar together until well mixed and creamy. Add remaining wet ingredients and mix well with a hand blender or whisk. It may look a little curdled at this point, that is ok.
- Mix all dry ingredients together well and then pour into wet mixture. Stir gently until it is just mixed together. Do not overmix as this can make your muffins hard and dense.
- Divide batter evenly between the 12 muffin cups (they will be quite full, that is ok) and bake for 20-25 minutes. Test with a toothpick. It will come out clean once muffins are done.
- Let cool 5-10 minutes in pan, then remove to a cooling rack. Once fairly cool, spoon glaze (about 3/4 tsp per muffin) equally over tops and let it soak in. Enjoy!
- Mix sugar and lemon juice together well and then spoon over tops of muffins.