Print

Vegan Lemon Poppyseed Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 56 reviews

These Vegan Lemon Poppyseed Muffins are moist, tangy, and bursting with fresh lemon flavor paired with a delightful crunch from poppy seeds. Perfect for a light breakfast or a refreshing snack, they are made without eggs or dairy, using wholesome ingredients like oat milk and applesauce, ensuring a tender texture and vibrant taste.

Ingredients

Wet Ingredients

  • ¾ cup granulated sugar (150 g)
  • ¼ cup unsweetened applesauce (60 ml / 64 g)
  • 6 tbsp neutral oil (canola, vegetable, or sunflower; 90 ml)
  • ¾ cup oat milk (180 ml)
  • 1 tsp vanilla extract (5 ml)
  • 5 tbsp fresh lemon juice (75 ml)
  • 1 tbsp lemon zest (6 g, from 1–2 lemons)

Dry Ingredients

  • 2¼ cups all-purpose flour (270 g)
  • 2 tsp baking powder (8 g)
  • ½ tsp baking soda (3 g)
  • ½ tsp salt (3 g)
  • 2 tbsp poppy seeds (18 g)

Glaze

  • ¾ cup powdered sugar (90 g)
  • 1-2 tbsp fresh lemon juice (15–30 ml)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
  2. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, applesauce, and neutral oil until the mixture is smooth and homogeneous. Add the oat milk and vanilla extract, whisking again to combine. Stir in the fresh lemon juice and lemon zest to infuse the batter with bright citrus flavor.
  3. Combine Dry Ingredients: In a separate medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds ensuring an even distribution of the leavening agents and seeds.
  4. Mix Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and gently fold together just until combined. Avoid overmixing to keep your muffins tender and light; some small lumps are okay.
  5. Fill Muffin Cups and Bake: Divide the batter evenly, about 1/3 cup per muffin cup, into the prepared muffin tin. Bake in the preheated oven for 18 to 20 minutes until a toothpick inserted into the center comes out clean.
  6. Cool Muffins: Allow the muffins to cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before glazing.
  7. Prepare the Lemon Glaze: In a small bowl, whisk the powdered sugar with 1 tablespoon of fresh lemon juice, adding more lemon juice a little at a time until the glaze is smooth and pourable.
  8. Glaze the Muffins: Drizzle or spoon the lemon glaze over the cooled muffins, allowing it to set for a few minutes. These muffins are best enjoyed the same day for optimal freshness and flavor.

Notes

  • Use fresh lemon juice and zest for the best vibrant flavor.
  • Avoid overmixing the batter to maintain a tender crumb.
  • Allow muffins to cool completely before glazing to prevent the glaze from melting.
  • These muffins are best eaten the same day but can be stored in an airtight container for 1-2 days.
  • To make them nut-free, ensure the oat milk and other ingredients are processed in a nut-free facility if needed.

Find it online: https://recipethrive.com/vegan-lemon-poppyseed-muffins-recipe/