Vegan Lemon Poppy Seed Muffins
Soft, fluffy, zesty lemon muffins with poppy seeds for extra texture.
Ingredients
- 1 ¾ cups all-purpose flour for that perfect texture
- ¾ cup cane sugar or any sweetener of choice
- 2 tablespoons poppy seeds for the classic crunch
- 1 teaspoon baking powder because science
- ½ teaspoon baking soda fluffier muffins, guaranteed
- ¼ teaspoon salt brings out the flavors
- ½ cup plant-based milk almond, soy, or oat works
- ¼ cup fresh lemon juice zesty and bold
- 1 tablespoon lemon zest intensifies the citrus kick
- ⅓ cup melted coconut oil or neutral oil
- 1 teaspoon vanilla extract because vanilla is always a good idea
- 1 teaspoon apple cider vinegar helps the muffins rise like a pro
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, mix plant-based milk, lemon juice, zest, coconut oil, vanilla extract, and vinegar.
- Gradually combine wet and dry ingredients, stirring until just mixed (don’t overdo it).
- Scoop batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18 minutes or until a toothpick comes out clean.
- Let them cool for 10 minutes, then devour.
Notes
Nutritional Information (Per Muffin)
- Calories: ~180
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
Bonus Tips for Extra Flavor
- Add a lemon glaze by mixing powdered sugar and lemon juice.
- Swap coconut oil for olive oil for a richer taste.
- Toast them for a crispy edge before serving.
- Store in an airtight container to keep them fresh.