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Why You’ll love This Recipe:
Prep Time: This recipe is so quick and easy to prep and get in the oven. No need to purchase boxed muffin mix when you can get these delicious muffins from scratch in the oven in 10 minutes or less!
Taste: These muffins are bursting with fresh lemon flavor thanks to the fresh lemon juice and zest. Don’t skimp on the zest! The essential oils are in the lemon peel and that is what makes the muffins have a strong lemon flavor. There won’t be a texture from the lemon peel once the muffins are baked.
Texture: Light and fluffy with a tender crumb mixed with pops of crunch from the little poppy seeds.
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Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
How To Make Vegan Lemon poppy seed muffins
combine dry ingredients
First start off with preheating the oven to 350°F. Line a muffin tin with liners, or alternatively, spray the wells of a muffin tin with nonstick cooking spray. Set aside.
add wet ingredients to dry
First start off with preheating the oven to 350°F. Line a muffin tin with liners, or alternatively, spray the wells of a muffin tin with nonstick cooking spray. Set aside.
mix until combined
First start off with preheating the oven to 350°F. Line a muffin tin with liners, or alternatively, spray the wells of a muffin tin with nonstick cooking spray. Set aside.
bake
First start off with preheating the oven to 350°F. Line a muffin tin with liners, or alternatively, spray the wells of a muffin tin with nonstick cooking spray. Set aside.
Recipe Tips
Here are my tips & tricks for help with recipe success! These tips will also be included in the recipe card notes below for convenience.
Cheese Lover’s Omelette: Add a mix of cheddar, mozzarella, and parmesan for a gooey, cheesy delight.
Veggie-packed Omelette: Load up your omelette with spinach, mushrooms, bell peppers, and onions for a nutritious boost.
Meat Lover’s Twist: Incorporate cooked bacon, ham, or sausage for a hearty, protein-rich meal. A sprinkle of smoked paprika or fresh dill can add a wonderful aroma and taste.
Low-Carb Keto Omelette: Use only egg whites and fill with high-fat ingredients like avocado and cheese. A side of mixed greens with olive oil dressing complements this well.
Freezing Instructions: You can double this recipe and keep the baked muffins in the freezer for a quick and easy breakfast!
Once the muffins have cooled completely, tightly wrap each muffin in a layer of plastic wrap. Place the wrapped muffins in a gallon sized freezer bag. Seal, removing as much air as possible, and freeze for up to 3 months.
How To Store Leftovers:
Store the muffins in an airtight container for up to 5 days. To keep them fresher for longer, you can store the container in the refrigerator.
What To Serve With This
Whipped Garlic Butter
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 16 servings 1x
- Category: Main Course
- Cuisine: American
Description
This Whipped GarlicButter is the bomb! Literally. It will add a flavor bomb to anything to add it to. It adds quick and amazing flavor and saves time during cooking because you don’t have to layer as many spices. Anyone who is a garlic lover will be obsessed with this garlicbutter!
Ingredients
- 2 sticks butter
- 3–4 cloves garlic
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
Instructions
- Prep: Before making the garlicbutter, make sure you take the butter sticks out of the refrigerator 30 minutes before so it has time to soften.
- Combine: Place the two sticks of softened butter in a medium sized mixing bowl. Peel the paper layer off of the garlic and discard. Using a microplane, carefully grate the garlic over the top of the butter. Lightly tap the microplane against the side of the bowl to release the garlic into the bowl. You can also use your fingers to remove the garlic from the grater. Next, add the salt, garlic powder and dried parsley.
- Whip: Using an electric hand mixer, start whipping the butter on low speed. Gradually turn up the speed and continue whipping until the butter is light and fluffy. Store in an airtight container in the refrigerator for up to 1 week.
Notes
Vegan or Dairy Free Option: To make this recipe vegan or dairy free, just substitute the butter for plant-based butter.
Freezer Instructions: After you whip the butter, spoon it into a large piece of plastic wrap. Tightly fold up the plastic wrap and roll it into a log shape. Place the butter into a quart sized plastic freezer bag and freeze for up to 3 months. Defrost in the refrigerator the night before.
frequently asked questions
Did You make This Recipe?
Comment down below and let me know what you thought!
@halleyshomehaven
Did You make This Recipe?
Comment down below and let me know what you thought!
@halleyshomehaven
more lemon recipes to try
about me
Hi, I’m Halley!
I’m so happy that you’re considering a collaboration or partnership with me. Here’s garlic lettuce fennel bok choy. Tomato cauliflower arugula, kale leek fennel carrot celery chard swiss chard.
