How to Make the Perfect Vegan Lemon Poppy Seed Muffins
American · Easy · 30 min · 12 servings
These bright and zesty vegan lemon poppy seed muffins are light fluffy and bursting with fresh citrus flavor without a drop of dairy or eggs. They are the perfect vegan bake for a sunny brunch table and come together in under 30 minutes.
Why this recipe works
This Vegan Lemon Poppy Seed Muffins recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 195 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 tbsp poppy seeds
- 2 tsp baking powder
- 0.75 cup unsweetened oat milk
- 0.33 cup melted coconut oil
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
Step by step instructions
Step 1: Preheat and prepare
Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well with coconut oil to prevent sticking.
Step 2: Mix dry ingredients
In a large bowl whisk together flour, sugar, poppy seeds, baking powder, and a pinch of salt until evenly combined.
Step 3: Combine wet ingredients
In a separate bowl whisk together oat milk, melted coconut oil, lemon juice, and lemon zest. Let sit for 1 minute to allow the acid to curdle the milk slightly creating a vegan buttermilk effect.
Step 4: Fold and fill
Pour the wet ingredients into the dry and fold gently until just combined. A few lumps are fine. Divide batter evenly among the 12 muffin cups filling each about three-quarters full.
Step 5: Bake and cool
Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden. Cool in the pan for 5 minutes then transfer to a rack.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- oat milk → any unsweetened plant-based milk such as soy or almond milk
- coconut oil → neutral vegetable oil such as sunflower or avocado oil
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter after adding wet to dry ingredients which overdevelops gluten and makes tough rubbery muffins
- Filling the muffin cups more than three-quarters full which causes overflow and uneven baking
Nutrition facts
Per serving: 195 calories, 3g protein, 32g carbs, 7g fat, 1g fiber.
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