Vegan Lemon Poppy Seed Muffins
A citrusy, soft and moist morning treat drizzled with a sweet lemon glaze.
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Servings: 12 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
- ⅓ 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.
Notes
Add 1-2 drops of yellow food coloring to the wet ingredients if a more yellow muffin is desired.
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