How to Make the Perfect Vegan Lemon Poppyseed Muffins
American · Easy · 37 min · 12 servings
Bright zingy lemon muffins studded with poppy seeds and topped with a sweet lemon glaze. They are tender moist and completely dairy and egg free.
Why this recipe works
This Vegan Lemon Poppyseed Muffins recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 37 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 9 simple ingredients that you can find at any grocery store:
- 2 cups all purpose flour
- 0.75 cup granulated sugar
- 1 cup unsweetened almond milk
- 0.33 cup neutral vegetable oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp poppy seeds
- 2 tsp baking powder
- 0.25 tsp sea salt
Step by step instructions
Step 1: Preheat and Prepare
Preheat your oven to 375 degrees Fahrenheit. Line a standard 12 cup muffin tin with paper liners or grease each cup thoroughly with cooking spray. Zest and juice your lemons and set them aside.
Step 2: Make Vegan Buttermilk
Combine the almond milk and 1 tablespoon of the fresh lemon juice in a small bowl. Stir briefly and let it sit for 5 minutes until the milk curdles slightly. This creates a vegan buttermilk that makes the muffins extra tender.
Step 3: Mix Dry and Wet Separately
In a large bowl whisk together the flour, sugar, baking powder, poppy seeds, and salt. In a separate bowl whisk together the vegan buttermilk, vegetable oil, remaining lemon juice, and lemon zest until combined.
Step 4: Combine and Fill
Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. A few small lumps in the batter are perfectly fine. Divide the batter evenly among the 12 muffin cups filling each about three quarters full.
Step 5: Bake and Glaze
Bake for 20 to 24 minutes until a toothpick inserted in the center of a muffin comes out clean and the tops are lightly golden. While the muffins cool mix 0.5 cup powdered sugar with 1 tablespoon lemon juice and drizzle over the cooled muffins.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- almond milk → oat milk or soy milk for a creamier vegan buttermilk base
- vegetable oil → melted coconut oil for a subtle tropical note
- poppy seeds → chia seeds for a similar texture and appearance
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter after adding the flour which develops gluten and results in dense tough muffins
- Skipping the vegan buttermilk step which is essential for achieving a light and tender crumb
- Opening the oven door too early in the baking process which causes the muffins to sink in the center
Nutrition facts
Per serving: 195 calories, 3g protein, 31g carbs, 7g fat, 1g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →