These Lemon Poppy Seed Muffins are easy to bake up as a dessert, breakfast or snack. With flavors of lemon and poppy seeds throughout, and a lemony-sweet glaze on top, they are not only a healthy alternative but also super delicious.
How to make these lemon poppy seed muffins:
To make these muffins, first preheat your oven to 375 F and let the oven heat for 15 minutes (to make sure the oven is heated throughout before baking).
To a muffin/cupcake pan, add liners. In a small bowl, add the soy milk and apple cider vinegar. Stir lightly to combine and let sit for 5 minutes (it will curdle as it sits).
In a large bowl, add oat flour, whole wheat flour, baking powder and baking soda. Stir well to combine.
In a medium bowl, add sugar and butter and stir to combine. Add lemon zest, lemon juice, vanilla, and poppy seeds. Stir.
Add the soy milk mixture into the sugar mixture and stir until just combined. Then add the wet mixture to the dry flour mixture. Stir with a large spoon to combine. Do not over-mix; some clumps will remain.
Quickly pour batter into each muffin liner, 3/4 full.
Bake at 375 F for 20-25 minutes or until toothpick inserted in the middle comes out clean. Let cool.
To make the lemon glaze (to drizzle on top of the lemon poppy seed muffins)- in a small bowl, add the powdered sugar and lemon juice. Stir well with a spoon until blended. Drizzle 1-2 teaspoons over each cooled muffin. Let sit 5 minutes before serving (icing will harden). Makes 12 muffins.
Do you love muffins? These Blueberry Muffins are another favorite!
If you make these Lemon Poppyseed Muffins, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Lemon Poppy Seed Muffins (Vegan)
Pin RateIngredients
- 3/4 cup unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 1/2 cup oat flour*
- 1 1/2 cups whole wheat flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup organic granulated sugar
- 1/4 cup vegan butter - melted (I like Miyoko’s Kitchen or Earth Balance)
- 2 teaspoons lemon zest - zest lemons before juicing
- 1/4 cup fresh lemon juice - about 2 medium lemons
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons poppy seeds - can sub with chia seeds
Lemon Glaze:
- 3/4 cup powdered sugar - confectioner’s
- 2 tablespoons fresh lemon juice - 1 medium lemon
Instructions
- Preheat oven to 375 F and let the oven heat for 15 minutes before baking. To a muffin/cupcake pan, add liners.
- In a small bowl, add soy milk and apple cider vinegar. Stir to combine and let sit for 5 minutes (it will curdle as it sits).
- In a large bowl, add oat flour, whole wheat flour, baking powder and baking soda. Stir well to combine thoroughly.
- In a medium bowl, add sugar and butter and stir to combine. Add lemon zest, lemon juice, vanilla, and poppy seeds. Stir to combine.
- Add the soy milk mixture into the sugar mixture and stir to blend. Then add the wet mixture to the dry flour mixture. Stir with a large spoon to combine. Do not over-mix; some clumps will remain.
- Quickly pour batter into each muffin liner, each 3/4 full. Bake at 375 F for **20-25 minutes or until toothpick inserted in the middle comes out clean. Let cool.
- To make the lemon glaze- in a small bowl, add the powdered sugar and lemon juice. Stir well with a spoon until blended. Drizzle 1-2 teaspoons over each cooled muffin. Let sit 5 minutes before serving (icing will harden). Makes 12 muffins. Store in airtight container in the fridge for up to a week.
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Joan Belson says
What could I substitute for the butter!
Christin McKamey says
Hi Joan, you could try applesauce! I haven’t tried yet yet but I think it would be good. =)
Ashley says
I am really glad I found this recipe! These muffins were the perfect addition to my morning coffee!
Christin McKamey says
Thanks Ashley! Glad you like them! =)