Vegan Lemon Poppy Seed Muffins
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.
Light and zesty vegan lemon poppy seed muffins with a tender crumb and bright citrus glaze.
Nutrition per serving
Ingredients
dry
sweetener
leavening
liquid
fat
acid
flavoring
Instructions
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.
Mix dry ingredients
In a large bowl whisk together flour, sugar, poppy seeds, baking powder, and a pinch of salt until evenly combined.
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.
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.
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.
Substitutions
Common mistakes
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