Vegan Lemon Poppyseed Muffins
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.
Fluffy vegan lemon poppyseed muffins bursting with citrus flavor and finished with a tangy glaze.
Nutrition per serving
Ingredients
dry
sweetener
wet
fat
flavoring
mix-in
leavening
seasoning
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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