Vegan Lemon Poppyseed Muffins

By Suzanne Anderson March 25, 2023 26 mins read 83 Views

These vegan lemon poppyseed muffins have a light, fluffy texture and a bright, citrus-y flavour. The perfect finishing touch is a drizzle of lemony glaze!

These lemon poppyseed muffins make a classic . Although I enjoy my apple streusel muffins and vegan blueberry muffins, this vegan lemon poppyseed recipe is my go-to breakfast option when I feel like a sunny morning.

These muffins are light and fluffy inside. They're full of lemon flavour. The citrus glaze on top? They just take it to the next level with that citrus glaze!

These lemon poppyseed muffins were baked at 425oF, then lowered the oven temperature to 350o. This little trick is one I learned when I was a professional baker. This domes the muffins more and gives them a bakery-like appearance. This is particularly useful for vegan muffins which have a lower natural lift due to the absence of eggs.

These vegan lemon poppyseed muffins can be made in large batches and served with a vegan quiche or as-is breakfast.

Notes on Ingredients

Scroll down the recipe card for the ingredients and instructions.

The Vegan Lemon Poppyseed Muffins are here:

Cane sugar or any granulated sugar.
Oil- You can use any oil that you have or like for baking. Coconut oil should be melted and then measured.
Lemon extract - This allows you add a lot more lemon flavor to your batter without adding lemon juice.
Vanilla extract or paste
Lemon zest
Vegan yogurt Use plain, unsweetened yogurt, not Greek-style.
Lemon juice
All purpose flour - You can also use a gluten-free flour substitute in measure-for-measure to make these vegan lemon poppyseed muffins Gluten-Free.
Baking powder
Sea salt
Poppyseeds

The Glaze

Confectioner's sugar
Vegan milk- You can have any variety that you like.
Lemon juice
Lemon zest

What if I don't have a Zester?

You don't need a microplane or lemon zester. Instead, you can use a paring knives to remove the zest from the lemon. Be careful not to remove the pith. Next, cut the zest with the knife until it is very small.

How to make Vegan Lemon Poppyseed Muffins

Vegan muffins are no more difficult than regular muffins. It's actually easier with no eggs to break!

Prepare. Line a muffin pan or coat it with nonstick flour spray or vegan butter. Dust the cups with flour, and then tap off any excess.

Combine the dry ingredients. Use a bowl or a stand mixer to combine the sugar, oil and lemon extract. Use the whisk attachment to mix for 3 minutes at low speed or by hand until well combined. Mix in the lemon juice and vegan yogurt, scraping the sides.

Combine the dry ingredients. In another bowl, combine the flour, baking powder and salt. Mix the dry ingredients with the wet ingredients for approximately a minute or until they are well combined. Fold in the poppyseeds and scrape the sides.

Pour 1/4 cup batter into the muffin pan. To make slightly larger muffins, you can fill 11 muffin cups with batter. The empty cup should be filled with water.

Bake. Put the pan in the oven. Bake another 13 minutes or until a toothpick inserted in a muffin comes out clean.

Let the muffins cool for 5 minutes in the pan. Transfer the muffins onto a cooling rack for cooling.

Prepare the glaze. Combine all glaze ingredients in a small bowl.

Finish. The glaze can be poured over the cooled muffins or dipped in it. For garnish, sprinkle some lemon zest on each muffin. Allow the glaze to set for five minutes before you serve.

Tips to Success

These are some tips that will help you make the best lemon poppyseed muffins.

Do not overmix the batter. Mix the batter until all ingredients are combined. Over-mixing can cause gluten strands to become tougher, which will result in muffins with a flat texture.
Make sure the domes are high! Flip the muffins over while they cool to prevent them from collapsing.
Take your time. The glaze can absorb into the tops and sides of warm muffins if you glaze them too quickly. Before adding the glaze, they should be completely cooled.

Variations

If you don't like poppyseeds, you can either omit them or sprinkle the tops with Demerara sugar before baking. To make vegan lemon poppyseed muffins, you can add fresh blueberries, strawberries or raspberries to the batter.

How to store

It is best to keep vegan lemon poppyseed muffins at room temperature in an airtight container. They can be kept fresh for up to four days.

Can this recipe be frozen?

You can freeze vegan lemon poppyseed muffins up to three months. Allow the muffins to cool completely before wrapping them in plastic wrap and storing them in an airtight container or bag. Allow the muffins to cool completely before you are ready for serving.

Have fun with your friends Please tag #jessicainthekitchen in your photos if you make this vegan lemon poppyseed cupcake recipe! If you leave a comment and rate the recipe, we'd love it! We appreciate your kind words!

Here are more easy muffin recipes

Double Chocolate Banana Muffins
Vegan Zucchini Muffins
Vegan Pumpkin Muffins (Moist & Fluffy).
Carrot Cake Muffins (Vegan & gluten-free)

Vegan Lemon Poppyseed Muffins

These vegan lemon poppyseed muffins have a light, fluffy texture and a bright, citrus-y flavour. The perfect finishing touch is a drizzle of lemony glaze!

Course Breakfast

Cuisine American

Prep time 15 minutes

Cook Time 21 Minutes

Total time minutes

Servings 10

Calories 328 HTML4_ kcal

Author Jessica Hylton

Ingredients

Here are the muffins

1 cup cane sugar (200g) or any granulated sugar
1/2 cup oil (100g, if using coconut oil ensure it's melted)
1 teaspoon lemon extract
1 teaspoon vanilla extract or paste
2 teaspoons lemon zest (from two lemons)
1 cup regular vegan yogurt (plain and unsweetened)
1/3 cup lemon juice (from two lemons)
2 cups all-purpose flour (240g, sifted)
2 teaspoons baking powder
3/4 teaspoon sea salt
2 tablespoons poppy seeds

The lemon glaze

1 cup powdered sugar
1 tablespoon vegan milk
1 tablespoon lemon juice
Additional lemon zest added to garnish

Instructions

Preheat oven to 425degF/220degC Spray a muffin pan using nonstick flour spray, or rub vegan butter with it. Dust the pan with flour to remove any excess.
Add the sugar, oil and vanilla extract to a large bowl or bowl with a stand mixer. Use a whisk to combine the ingredients.
Mix in the vegan yogurt, lemon juice, and continue to whisk for about 30 seconds. Scrape the sides.
Mix the flour, baking powder, and sea salt in a small bowl. Mix the dry ingredients with the dry. Continue mixing on low speed for approximately a minute until it is well combined. Scrape the sides.
Mix in the poppy seeds one more time, to distribute them throughout your batter.
Pour the batter into 11 muffin holes using a 1/4 cup measuring spoon. For slightly larger muffins, you can use 11 muffin holes. The empty space should be filled with water.
Bake for 8 minutes at 425degF/220degC. After that, reduce the temperature to 325degF/190degC. Do not open the oven! Bake for 13 more minutes or until a toothpick inserted in a muffin comes out clean. Let it cool in the pan for 5 minutes before removing from the oven. Place the muffins on a wire rack to cool completely. To prevent the muffins from collapsing, turn them upside down.
Combine all glaze ingredients in a small bowl. Whisk until smooth.
Glaze the muffins once they are cooled. You can also dip the top in the glaze and swirl it in.
Enjoy!

Notes

To store: Vegan lemon poppyseed muffins should be kept at room temperature in an airtight container. They can be kept fresh for up to four days.

To freeze: The vegan lemon poppyseed muffins can be frozen for up to three months. Allow the muffins to cool completely before wrapping them in plastic wrap and freezing in an airtight container or bag. Allow the muffins to cool completely before you are ready for serving.

Use vegan Greek yogurt. If you prefer regular vegan yogurt, Add 3 tablespoons of sugar.

Nutrition

Carbohydrates: 55g

Jessica in the Kitchen published the post Vegan Lemon Poppyseed Muffins.

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Structure meals around whole foods and not processed food to ensure adequate macronutrients, vitamins, or mineral intake.
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Statistics

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How To

How to prepare meals for a plant-based diet

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