Recipe
Vegan Lemon Poppy Seed Muffins
These simple and cheerful vegan lemon poppy seed muffins are the perfect pal to your morning cuppa.
Ingredient batch: 3× original. Base yield: 12 muffins.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 36 muffins
- Prep
- 5 minutes
- Cook
- 25 minutes
- Total
- 30 minutes
Ingredients
- 1242 mL flour (volume measure)
- 355 mL sugar (volume measure)
- 37 mL baking powder (volume measure)
- 7.4 mL salt (volume measure)
- 15 mL lemon zest (volume measure)
- 177 mL aquafaba (volume measure)
- 532 mL oat milk (volume measure)
- 237 mL vegetable oil (volume measure)
- 133 mL poppy seeds (volume measure)
Icing
- 222 mL powdered sugar (volume measure)
- 7.4 mL coconut oil (volume measure)
- 3 3/4 teaspoon water — package or uncertain unit retained; no metric conversion
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
- Combine dry ingredients. In another bowl, combine wet ingredients.
- Pour wet ingredients into dry and gently combine until barely moistened.
- Divide batter equally into 12 standard size muffin cups. (cups will be less than full of batter)
- Bake for 25-30 minutes at 400 degrees Fahrenheit.
- 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/