Vegan Lemon Poppyseed Muffins
Vegan lemon poppyseed muffins are light, fluffy, and packed with fresh citrus flavor. These vegan lemon poppyseed muffins are perfect for breakfast, snacks, or a healthy plant-based dessert.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tbsp poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- Wet Ingredients:
- 1 cup plant-based milk almond, oat, or soy
- 1/3 cup vegetable oil or melted coconut oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Optional Add-Ins:
- Lemon glaze
- 1/4 cup coconut yogurt
- Maple syrup as sugar substitute
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin.
- In a bowl, mix flour, sugar, baking powder, baking soda, and poppy seeds.
- In another bowl, whisk plant milk, oil, lemon juice, zest, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Divide batter evenly into muffin cups.
- Bake for 18–22 minutes until a toothpick comes out clean.
- Let cool before serving or adding glaze.
Notes
- Do not overmix batter to keep muffins light.
- Use fresh lemon juice and zest for best flavor.
- Measure flour correctly to avoid dense muffins.
- Store at room temperature for 3 days or freeze up to 2 months.
- Add glaze for extra sweetness and citrus flavor.