Delicious, tender, moist and lemony, vegan muffins. Quick and easy using fresh lemon and common pantry ingredients make these vegan lemon muffins the best! (Egg and dairy free)
½ cAlmond Milk, warmed to room temperatureor other Vegan Milk
1tablespoonApple Cider Vinegar
1teaspoonVanilla Extract
Dry Ingredients
2cUnbleached, All Purpose Flour
1teaspoonBaking Soda
1teaspoonBaking Powder
¼teaspoonSalt
2tablespoonPoppy Seeds
Lemon Glaze
3tablespoonLemon Juice
3tablespoonGranulated or Powdered SugarChoose based on the consistency you prefer, powdered will be smoother.
Instructions
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 ¾ teaspoon per muffin) equally over tops and let it soak in. Enjoy!
Make Glaze
Mix sugar and lemon juice together well and then spoon over tops of muffins.