Lemon Poppy Seed Muffins are perfectly moist and bursting with citrus flavor and 100% vegan! Drizzled with a simple lemon glaze, these sunshine muffins are the perfect morning treat.
These Lemon Poppy Seed Muffins are the most delightful sunshine filled muffin, perfect for spring and summer. Best of all, they are so easy to make in 1 bowl!
They are big on lemon flavor, and topped with the most incredible lemon glaze! They can also be made gluten free. Consider making some tofu scramble, breakfast casserole or tempeh bacon to go with them for a tasty brunch!
Tips for success
- For light, fluffy and tender muffins do not over mix the batter. Mix until just combined and gently. This is the most important thing to remember when making muffins!
- Always bake in the center rack of the oven, to avoid burnt bottoms or tops and even baking.
- If you want maximum lemon flavor, add in the lemon extract. That along with the lemon zest and juice makes for a super lemon flavored muffin!
- Want to skip the poppy seeds? No worries, leave them out for vegan lemon muffins! Or fold in some blueberries for lemon blueberry muffins.
Gluten free lemon poppy seed muffins
To make the muffins gluten free, simply substitute a gluten free 1:1 baking flour, such as King Arthur brand. It works very well. Do not try subbing almond flour or coconut flour, they will not work.
Lower sugar option
Skip the glaze altogether and reduce the sugar to 1/2 or 3/4 cup. Or substitute coconut sugar. This will cut down on the sweetness a lot.
Want more vegan muffins and quick breads?
Lemon Poppy Seed Muffins
- 1 1/4 cups unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 cup granulated sugar
- 2 tablespoons fresh grated lemon zest
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch or tapioca starch
- 1 1/2 tablespoons poppy seeds
- 1/2 cup neutral flavored oil I used canola
- 2 tablespoons fresh lemon juice from 1 large lemon
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract optional for more lemon flavor
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. Or simply spray a non-stick muffin pan with oil and skip the liners for golden edges.
- Combine the soy milk and apple cider vinegar in a glass measuring cup or small bowl and set aside to curdle. This is your vegan buttermilk.
- In a large bowl, add the sugar and lemon zest and stir well with a large spoon until fragrant and combined. Now add the flour, baking powder, salt, cornstarch and poppy seeds to the bowl with the lemon sugar and stir to combine.
- To the bowl with the dry ingredients, pour in the vegan buttermilk, oil, lemon juice, vanilla and lemon extract, if using. Stir until just combined, being careful not to over mix or your muffins will be dense and rubbery.
- Fill liners or muffin cups 3/4 of the way full and bake in the center rack of the oven for 22-25 minutes, until the tops are done and a toothpick comes out clean in the middle.
- Let them cool in the pan for 5-10 minutes, then remove and place on a cooling rack to cool completely before drizzling with glaze.
- For the glaze: Whisk the powdered sugar and lemon juice together until smooth. If too thick, add more lemon juice. If too thin, add a bit more powdered sugar. Drizzle over cooled muffins, and enjoy!
- May substitute another non-dairy milk for soy if desired.
- The muffins can be made with whole wheat pastry flour or a gluten free 1:1 mix.
- For the oil, make sure to use a neutral flavored oil, such as canola, vegetable, grapeseed, melted refined coconut or melted vegan butter. For oil free, applesauce might work or even vegan yogurt.
- Store leftover muffins in an airtight container at room temperature for about 3 days, or the refrigerator for an extra day or two. They also freeze well.