Description
Vegan Lemon Poppy Seed Muffins are so soft, fluffy and moist you won’t be able to eat just one! These muffins are bursting with fresh lemon flavor and crunchy little poppyseeds. They’re oh so irresistible and make a perfect breakfast, snack or dessert!
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- 8 tablespoons plant based butter
- 1 egg replacer, such as Bob’s Red Mill Egg Replacer
- 3 lemons, zest and juice
- 1/2 teaspoon lemon extract, optional for a stronger lemon flavor
- 2 teaspoons vanilla extract
Instructions
- Prepare: Preheat the oven to 375°F. Line a muffin tin with 12 liners and set aside. Prepare the vegan egg replacer as directed in the instructions on the bag and zest the lemons using a microplane.
- Mix: In a large mixing bowl, combine the flour, sugar, poppyseeds, baking powder, baking soda, cornstarch and salt. Mix together until all the ingredients are combined.
- Whisk: In a small mixing bowl, whisk together the almond milk, melted butter, egg replacer, lemon juice, lemon zest, lemon extract and vanilla extract. Whisk together to combine.
- Add: Pour the wet ingredients into the dry and mix until the ingredients are just combined.
- Scoop: Fill the muffin liners with about 3-4 tablespoons of batter. The muffin liners will be filled almost to the very top. For this step, I like to use a 1 tablespoon sized cookie scoop to make it easier and less messy to fill.
- Bake: Place the pan in the preheated oven. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Carefully remove the muffins from the tin and allow to fully cool on a wire rack. Store in an airtight container at room temperature for up to 4 days.
Notes
Non-Vegan Option: If you would like, you can use 1 cup of whole milk, 1/2 cup unsalted butter and 1 large egg in place of the vegan options listed in the ingredients.
Other Substitutions: You can substitute the same amount of arrowroot starch for the cornstarch in this recipe.
Glaze: If you want to get fancy, go ahead and glaze your muffins to make them extra special! To make a glaze for them, mix together 2 tablespoons of any milk you’d like and 3/4 cup powdered sugar until smooth and drizzle over the cooled muffins. If you want to switch it up and make a lemon glaze, just omit the milk and use lemon juice instead!
Juicing: Before you zest or juice the lemons, firmly roll them against the counter a few times. This allows the cells inside the lemon to burst and gives you more juice.
Zesting: When zesting any citrus fruit, make sure that you’re only removing the top outer layer. If you get carried away and start zesting too much of the white layer underneath, your finished product can end up a little bitter.
Freezing Instructions: Once the muffins have cooled all the way, wrap each one individually in two layers of plastic wrap. Place the wrapped muffins in a couple of gallon freezer bags and freeze for up to 3 months. Defrost in the refrigerator the night before.