Vegan Lemon Poppy Seed Muffins are a super soft and moist morning treat. Light and bright citrus flavor with a little crunch from the poppy seeds and drizzled in a sweet lemon glaze.
The perfect little morning pick-me-up. Serve with some hot tea or coffee and you are ready to start your day! They are not only vegan but also gluten-free and I have replaced some of the sugar with pure maple syrup for a healthy lemon poppy seed muffin recipe.
The sight and smell of lemons definitely triggered a mouth-watering response during the entire process of making these lemony treats. Isn’t it weird how some foods can trigger that automatic response? Citrus is currently in season so lemons taste and smell extra amazing right now!
Ingredients in Gluten-Free Lemon Poppy Seed Muffins
How to Make Vegan Lemon Poppy Seed Muffins
- In a large bowl mix milk, yogurt, oil, sugar, maple syrup, lemon juice, and vanilla until fully combined.
- Mix together flour, baking powder, baking soda, salt, and lemon zest in a medium bowl. Stir dry ingredients into wet ingredients until just combined (don’t overmix). Stir in poppy seeds.
- Scoop batter into muffin tins filling ¾ of the way full.
- Bake approximately 15 minutes or until a toothpick comes out clean when poked in the middle.
- Let cool in the muffin tin 5-10 minutes before transferring to a wire rack to cool completely.
Ingredients Needed for Lemon Glaze
The glaze is simply powdered sugar, lemon juice, and lemon zest for the extra citrus flavor.
How to Make Lemon Poppy Seed Muffin Glaze
- Mix powdered sugar, lemon juice, and zest in a small bowl until powdered sugar is dissolved. You can adjust to the desired consistency. By adding more lemon juice for a thinner consistency or add more powdered sugar for a thicker consistency.
- Spoon over muffins.
Substitutions
- Milk- any kind of plant-based milk or regular milk can be used
- Yogurt- any kind of plain plant-based yogurt
- Oil- I used avocado oil, but you can vegetable oil or olive oil
- Poppy seeds- either poppy seeds or chia seeds can be used
Storage
Store muffins in an airtight container with a paper towel on the bottom to prevent muffins from getting soggy. Leaving the lid cracked slightly also helps. They will keep at room temperature for 4-5 days.
Freeze muffins in a Ziploc bag for up to 3 months.
Products Used
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More Muffin Recipes
Vegan Lemon Poppy Seed Muffins
Equipment
- medium mixing bowl
- large mixing bowl
- spatula
- 3 tbsp cookie scoop (optional)
- muffin tin
- muffin cups
Ingredients
- ½ cup plant-based milk
- ½ cup dairy-free yogurt plain or vanilla
- ¼ cup avocado oil or other vegetable oil
- ¼ cup cane sugar
- 3 tbsp pure maple syrup
- 2 lemons zested and juiced
- 1 tsp vanilla extract
- 2 cups gluten-free flour such as Bob's Red Mill 1:1 gluten free flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tbsp poppy seeds or chai seeds
Lemon Glaze
- â…“ cup powdered sugar
- 3 tsp lemon juice
- 1 tsp lemon zest (packed)
Instructions
- Preheat oven to 350°F. Line a muffin tin with muffin liners.
- In a large bowl mix milk, yogurt, oil, sugar, maple syrup, lemon juice, and vanilla until fully combined. In a medium mixing bowl, mix flour, baking powder, baking soda, salt, and lemon zest. Stir dry ingredients into wet ingredients until just combined (don't overmix).Stir in poppy seeds.
- Scoop batter into muffin liners filling about ¾ of the way full. Bake approximately 15 minutes or until a toothpick comes out clean when poked in the middle.
- Let cool in the muffin tin 5-10 minutes before transferring to a wire rack to cool completely.
Lemon Glaze
- In a small bowl, mix powdered sugar, lemon juice, and zest until sugar is dissolved. (Adjust to the desired consistency by adding more lemon juice for a thinner consistency or adding more powdered sugar for a thicker consistency).Spoon over muffins once cooled.
- Store muffins in an airtight container with a paper towel on the bottom to prevent muffins from getting soggy. Leaving the lid cracked slightly also helps. They will keep at room temperature for 4-5 days.
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