Anytime I go to a bakery or a market, my go-to purchase is always Lemon Poppy Seed Muffins. There is just something about them. Maybe it’s nostalgia, maybe it’s the beautiful exterior, maybe it’s just because they’re so dang good! However, I would always feel bad when I came home and didn’t have an allergy-friendly muffin to offer to my daughter. And I also felt bad because imagine living your life without tasting the wonderful flavor of a lemon poppy seed muffin? Well, I obviously had to do something about that. And KaPow! That is how these Vegan Lemon Poppy Seed Muffins were born!
These muffins are so delicious and I can’t even tell the difference between the vegan and non-vegan ones! They are light, fluffy, and packed with flavor! For the non-dairy butter, I use Earth Balance baking sticks, which come in vegan and soy-free. For the non-dairy milk, I love Califia Farms Oat Milk, which is also vegan and soy-free. But feel free to use any substitutions you find right. The recipe will be just as good if you use soy or coconut milk!
Honestly, just eating one of these Vegan Lemon Poppy Seed Muffins brightens my day! They really start your day off right! I have a feeling this might be a regular recipe in my household. If you love lemon poppy seed flavor like me, check out these Vegan Lemon Poppy Seed Pancakes! And if you like muffins, but are not a fan of lemon poppy seed, try these Pumpkin Orange Cranberry Muffins with Orange Glaze! I really hope you enjoy these muffins as much as I do!
Vegan Lemon Poppy Seed Muffins
These Vegan Lemon Poppy Seed Muffins are perfect with their light lemony flavor and sweet lemon glaze. They are sure to brighten your day! dairy-free, egg-free, nut-free and vegan
- Prep Time: 15m
- Cook Time: 25m
- Total Time: 40m
Ingredients
Topping:
- 1 c non-dairy milk
- 1 tsp. lemon zest
- 2 tbsp. lemon juice
- 1/2 c powdered sugar
Muffin:
- 2 c all-purpose flour
- 2/3 c granulated sugar
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 c non-dairy margarine, melted
- 1/2 c lemons, freshly squeezed ( 2 lemons)
- 1 tbsp. lemon zest (1 lemon)
- 1 tsp. vanilla
- 2 tbsp. applesauce
- 1 1/2 tsp. poppy seeds
Instructions
- Preheat the oven to 375 degrees. Lightly grease a muffin tin. Melt the non-dairy margarine in a glass bowl and set it aside to cool.
- In a medium mixing bowl, mix together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In a separate large bowl, mix the non-dairy milk, applesauce, lemon juice, vanilla, and lemon zest together. Form a well in the dry ingredients and pour in the wet ingredients and mix together. Pour in the cooled melted butter and mix thoroughly.
- Fill the muffin tin three-quarters full and bake for 20-25 minutes until the muffins are lightly browned on top and a toothpick comes out clean. While the muffins are cooling, mix together the topping ingredients and drizzle over the cooled muffins.
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