Recipe

Vegan Lemon Poppy Seed Muffins

These simple and cheerful vegan lemon poppy seed muffins are the perfect pal to your morning cuppa.

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Ingredient batch: 0.5× original. Base yield: 12 muffins.

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Vegan Lemon Poppy Seed Muffins
Yield
6 muffins
Prep
5 minutes
Cook
25 minutes
Total
30 minutes

Ingredients

Icing

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 12 muffins.

  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 4 Tbsp aquafaba
  • 3/4 cup oat milk
  • 1/3 cup vegetable oil
  • 3 Tbsp poppy seeds
  • 5 Tbsp powdered sugar
  • 1/2 tsp coconut oil
  • 1 1/4 teaspoon water

Instructions

  1. Combine dry ingredients. In another bowl, combine wet ingredients.
  2. Pour wet ingredients into dry and gently combine until barely moistened.
  3. Divide batter equally into 12 standard size muffin cups. (cups will be less than full of batter)
  4. Bake for 25-30 minutes at 400 degrees Fahrenheit.
  5. After muffins have baked you can either eat them as they are or dip the tops into sugar while they're still hot, or you can drizzle icing over them using the icing recipe listed above.

Notes

These lemon poppy seed muffins are not too sweet, which is why I like to add a sweet topping to them. If you like, you can omit the topping and add an extra spoonful of sugar in the batter.

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https://adfreecook.com/vegan-lemon-poppy-seed-muffins/