These bakery style Vegan Lemon Poppy Seed Muffins are everything you want and more. Moist, oh so fluffy and bursting with lemon flavor they are a true delight.
Fluffy, moist and bursting with lemon flavor. These Vegan Lemon Poppy Seed Muffins are truly everything you want in a muffin. They are also fairly simple to make with 10 ingredients and just over 30 minutes.
I am and will always be a huge muffin lover. I seriously love these delectable little morsels of goodness. I am really not picky when it comes to muffin flavors. I would say blueberry is definitely my favorite but I also love love love lemon anything!
When testing this recipe I had to make a couple batches. They all turned out great but I wanted more lemon flavor. So I froze all the leftovers and for weeks I got to enjoy a muffin each night after my son went to bed. It was marvelous. Now I am muffinless and my nights are cold and sad and lonely. Ok, it’s not that dramatic but they definitely seem like they are missing something.
Sounding like it’s definitely time for another batch of these Vegan Lemon Poppy Seed Muffins!
I mean COME ON don’t these look good? I’m getting hungry just looking at them!
- Flour – Regular all-purpose for this recipe. I have not tested this with whole wheat flour although I generally have success with a 1:1 ratio swap. If you use whole wheat make sure not to over mix the batter as it is a denser flour
- Sugar – I used regular granulated sugar for these although coconut sugar would be a good swap if you need these refined sugar free.
- Poppy Seeds – These are easy to find in the spice aisle but a little tip they are cheaper in the ethnic foods section.
- Baking Powder & Soda – Check to make sure they are not expired. A tablespoon seems like a lot of baking powder but this is what makes them pop over bakery style!
- Salt – I use a very fine Sea Salt for my recipes.
- Almond Milk – Whatever plant milk you have on hand will work. I used an unsweetened unflavored almond milk.
- Lemon Juice & Zest – This gives you all that lemon flavor you will need both the juice and zest.
- Flax Egg – This is simply 1 tbsp. ground flax meal with 2.5 tbsp. water mixed together and allowed to set for 5 minutes. It gels up and becomes an egg substitute. You will need two for this recipe.
- Vegan Butter – I used Country Crock’s plant based butter. I generally have good success swapping out butter with applesauce if needed. However, keep in mind it will change the texture and slightly alter the taste as well. If you decide to use applause you will need 1/2 a cup.
Other Baked Good Recipes You May Like:
- Maple Glazed Baked Donuts (Vegan & Oil-Free)
- Best Vegan Banana Bread
- Apple Cinnamon Muffins
- Gluten-Free Peanut Butter Cookies
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Vegan Lemon Poppy Seed Muffins
- 3 cups all purpose-flour
- 1 cup sugar
- 2 tbsp. poppy seeds
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ½ cups almond milk
- 2 tbsp. lemon juice
- 1 ½ tbsp. lemon zest
- 2 flax eggs (2 tbsp. ground flax seed+5 tbsp. water)
- 1 stick unsalted vegan butter melted
- ¼ cup lemon juice
- ¼ cup sugar
- Preheat oven to 375 degrees and grease a muffin pan. I used a nonstick olive oil spray.
- In a medium sized bowl add your ground flax egg and water and stir to incorporate together. Set aside and allow it to gel for at least five minutes, this will make your flax egg.
- In a large bowl add your flour, sugar, poppy seeds, baking powder, baking soda and salt and stir until thoroughly incorporated together.
- To your flax egg add almond milk, lemon juice and lemon zest and mix together.
- Now add your wet flax mixture to your dry ingredients and stir together just until incorporated.
- Add melted butter and fold it into the batter. Only mix until incorporated, do not over mix your batter. The batter will be thick.
- Evenly divide batter amongst the 12 sections in your muffin pan. They will be filled to the top.
- Place into the oven and bake for 10 minutes, turn your pan around and bake for another 10-15 minutes until muffins are golden brown and a toothpick comes out clean.
- While the muffins are baking make your glaze. In a small saucepan over medium heat add lemon juice and sugar and stir together. Allow glaze to simmer for five minutes until it has thickened.
- Once your muffins are done allow them to cool for 5 minutes before brushing them with the glaze. Remove from the pan a cool on a cooling rack. Allow muffins to cool completely before storing.
- If you can not find unsalted vegan butter you can use salted butter and remove the salt from the recipe. I have done this before without issues.
- Although the glaze is optional I do think it adds an additional burst of lemon flavor that is delicious! You can also use powdered sugar for the glaze. Just simply mix the lemon juice with powdered sugar.
- These store well in the freezer and can be reheated in the microwave. They are best served warm with a little bit of butter.