Fluffy Vegan Lemon Poppy Muffins
These Vegan Lemon Poppy Seed Muffins are soft, fluffy, and naturally zesty. Made with simple pantry staples and plant-based ingredients, they’re a fiber-rich, healthy snack or breakfast option that comes together in just one bowl.
Equipment
- 1 large mixing bowl
- 1 – Whisk or spoon
- 1 muffin pan (12-cup)
- 12 muffin liners
- 1 ice cream scoop or large spoon
- Wire rack
- Small mixing bowl (for icing)
Ingredients
Dry Ingredients:
- 3 cups 375 g all-purpose flour (or gluten-free flour blend)
- 1 ¼ cups 250 g granulated sugar (or coconut sugar)
- 2 ½ tbsp poppy seeds
- 1 tbsp lemon zest from 2 large lemons
- 2 ½ tsp baking powder
- ⅛ tsp salt optional
Wet Ingredients:
- 1 cup 250 g unsweetened plant-based milk, room temperature
- ⅔ cup 165 g neutral oil (e.g., olive or sunflower oil)
- ¼ cup 60 g fresh lemon juice (approx. 1 lemon)
- 1 tsp vanilla extract optional
Topping (Optional):
- 3 tbsp flaked almonds
Lemon Glaze (Optional):
- 1 cup 100 g powdered sugar
- 1 –2 tbsp fresh lemon juice
Instructions
- Prepare Oven and Muffin Pan: Begin by preheating your oven to 220°C (425°F). This initial high temperature helps the muffins rise beautifully, creating those classic bakery-style tops. While the oven is warming, line a 12-cup muffin pan with paper liners. Ensure each cup is fully lined to prevent sticking and make cleanup easy. This step sets the foundation for perfectly shaped muffins.
- Combine Dry Ingredients: In a large mixing bowl, add all your dry ingredients: all-purpose flour, sugar, poppy seeds, lemon zest, baking powder, and salt. Using a whisk or spoon, mix thoroughly until everything is evenly distributed. The sugar should be dispersed through the flour, and the lemon zest should be spread evenly so each bite has a subtle citrus flavor. Properly combining dry ingredients ensures uniform texture and even rising.
- Mix Wet Ingredients: In a separate bowl (or directly in the dry mixture), combine the wet ingredients: plant-based milk, neutral oil, lemon juice, and vanilla extract if using. Whisk gently until smooth. The oil adds moisture, the milk keeps the muffins tender, and the lemon juice gives that bright, fresh flavor. Make sure the liquid is at room temperature; this prevents the batter from curdling and helps the muffins bake evenly.
- Combine Wet and Dry Mixtures: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the ingredients together just until combined. Be careful not to overmix—the batter should be slightly lumpy. Overmixing can lead to dense muffins rather than light and fluffy ones. This step is key for achieving a soft, airy texture.
- Portion Batter into Muffin Pan: Using an ice cream scoop or a large spoon, evenly divide the batter among the 12 muffin cups. Fill each cup almost to the top for a generous rise. Smooth the tops slightly with the back of your spoon or spatula for uniformity. If you like, sprinkle flaked almonds on top to add crunch and visual appeal. This topping is optional but gives a lovely bakery-style finish.
- Bake the Muffins: Place the muffin pan in the preheated oven and immediately reduce the temperature to 180°C (350°F). Bake for 22–25 minutes. To check for doneness, insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs. Avoid wet batter on the toothpick; that indicates the muffins need more time. Baking at the right temperature ensures a golden-brown top and a moist, tender crumb inside.
- Cool Muffins: Remove the pan from the oven and let the muffins cool in the pan for 10 minutes. This allows the structure to set slightly, making them easier to remove. Then, transfer the muffins to a wire rack to cool completely. Cooling fully before icing prevents the glaze from melting and running off, preserving a neat, professional appearance.
- Prepare Lemon Glaze (Optional): While the muffins cool, prepare the lemon glaze. In a small bowl, whisk together powdered sugar and 1–2 tablespoons of lemon juice until smooth. The glaze should be pourable but slightly thick. If it’s too thick, add a few drops of lemon juice; if too thin, mix in a little more powdered sugar. Taste and adjust to balance sweetness and tang. This glaze adds a burst of citrus flavor and a glossy finish to your muffins.
- Drizzle Glaze on Muffins: Once the muffins are fully cooled, drizzle the lemon glaze over the tops using a spoon or small piping bag. Let the glaze set for a few minutes before serving. This final touch enhances flavor and makes the muffins visually irresistible. If the muffins are still warm, the glaze will melt slightly, creating a natural, glossy drip effect.
- Serve and Enjoy: Enjoy the muffins warm or at room temperature. They are soft, fragrant, and bursting with zesty lemon flavor. Perfect for breakfast, an afternoon snack, or a light dessert. These muffins are best eaten fresh but can be stored at room temperature in an airtight container for 2 days, refrigerated for up to 3 days, or frozen for 1 month for convenient make-ahead treats.
Notes
- These muffins are simple, flexible, and forgiving, but a few notes can help you achieve the best results.
- For a gluten-free version, substitute the all-purpose flour with a mix of almond flour and gluten-free all-purpose flour, or use a 1:1 measure-for-measure gluten-free flour blend.
- Adjust baking time slightly if using denser flours.
- You can replace granulated sugar with coconut sugar for a more natural sweetness, though the muffins may appear slightly darker.
- For oil, neutral options like sunflower or light olive oil work best; coconut oil can solidify in cooler temperatures, affecting texture.
- Finally, preheating the oven to a higher temperature before lowering it ensures a beautiful rise and bakery-style tops, so don’t skip that step.