Vegan Lemon Poppyseed Muffins
These vegan lemon poppyseed muffins are moist, fluffy, and full of bright citrus flavour. A drizzle of lemony glaze is the perfect finishing touch!
Lemon poppyseed muffins are a classic. While I love my vegan blueberry muffins and apple streusel muffins, when I’m in the mood for a breakfast treat that tastes like literal sunshine, I know it’s time for me to break out this vegan lemon poppyseed muffin recipe.
These muffins are incredibly fluffy on the inside, bursting with lemon flavour, and the perfect size for a quick breakfast or an afternoon treat with tea. And the citrusy glaze on top? Well, that just takes them to the next level!
You may notice that I baked these lemon poppyseed muffins at 425ºF and then lower the oven temperature to 350º. This is a little trick I learned back when I had my professional baking business. Doing this domes the muffins much more, giving you a taller, bakery-style muffin. This trick is especially useful with vegan muffins, which tend to have a little less natural lift because they’re made without eggs.
Make a batch of these vegan lemon poppyseed muffins and serve them with a homemade vegan quiche for a brunch party, or just eat them as-is for a breakfast on-the-go!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Vegan Lemon Poppyseed Muffins:
- Cane sugar – Or any granulated sugar.
- Oil – Use any oil you like or have on hand for baking. If you use coconut oil, it should be melted, then measured.
- Lemon extract – This allows you to pack in a lot of lemon flavour without watering down the batter with lemon juice.
- Vanilla extract or paste
- Lemon zest
- Vegan yogurt – Use plain, unsweetened yogurt—not Greek-style.
- Lemon juice
- All-purpose flour – Or use a measure-for-measure gluten-free flour substitute to make these vegan lemon poppyseed muffins gluten-free too.
- Baking powder
- Sea salt
For the Glaze:
- Powdered sugar – Also known as confectioner’s sugar.
- Vegan milk – Any variety you like or have on hand.
- Lemon juice
- Lemon zest
How Do I Zest a Lemon if I Don’t Have a Zester?
If you don’t have a lemon zester or microplane grater, simply use a paring knife to cut a strip of zest from the lemon, being careful to avoid the white pith underneath. Then, use the knife to mince the zest until it’s very small.
How to Make Vegan Lemon Poppyseed Muffins
Making vegan muffins is no different—and no harder!—than making regular muffins. In fact, I’d say that with no eggs to crack, it’s even easier!
Prepare. Preheat your oven to 425°F and fill a muffin pan with liners or coat each cup with non-stick flour spray or vegan butter, then dust with flour and tap out the excess.
Mix the wet ingredients. In a large mixing bowl or the bowl of a stand mixer, combine the sugar, oil, lemon extract, vanilla extract, and lemon zest. Mix together with the whisk attachment for about 3 minutes on low speed, or whisk by hand until incorporated. Whisk in the vegan yogurt and lemon juice, scraping down the sides.
Add the dry ingredients. In a small bowl, whisk the flour, baking powder, and salt. Pour the dry ingredients into the wet ingredients and mix for about a minute on low speed, or until just incorporated. Scrape down the sides again, then fold in the poppyseeds.
Fill the muffin pan. Place 1/4 cup of batter into each muffin cup, to fill 11 muffin cups for slightly larger muffins. Fill the empty cup with water.
Bake. Place the pan in the oven and bake for 8 minutes at 425°F, then reduce the temperature to 375°F degrees. Bake for another 13 minutes, or until a toothpick inserted into a muffin comes out clean.
Cool. Remove the pan from the oven and let the muffins cool in the pan for about 5 minutes. Then, transfer the muffins to a cooling rack to finish cooling.
Make the glaze. Whisk together all of the glaze ingredients in a small bowl.
Finish. Pour the glaze over the cooled muffins, or dip the muffins in the glaze. Sprinkle some extra lemon zest on top of each muffin for garnish. Let the glaze set for 5 minutes, then serve.
Tips for Success
Here are some simple tips to help you make the best vegan lemon poppyseed muffins!
- Don’t over-mix the batter. Just like with a traditional muffin recipe, you want to mix just until all of the ingredients are incorporated. Over-mixing will toughen the gluten strands in the flour, resulting in flat muffins that don’t have an airy, light texture.
- Keep those domes high! Turn the muffins on their sides while they’re cooling to help prevent the domes from collapsing.
- Be patient. If you glaze the muffins too soon, the glaze will simply absorb into the tops of the warm muffins. You want them to be completely cool before adding the glaze.
Omit the poppyseeds if they’re not your thing, or try skipping the glaze and sprinkling the tops of the muffins with crunchy Demerara sugar before baking. You can also fold fresh blueberries, strawberries, or raspberries into the batter to make fruity vegan lemon poppyseed muffins.
How to Store
The best way to store vegan lemon poppyseed muffins is in an airtight container at room temperature. They will stay fresh for 3 to 4 days.
Can This Recipe Be Frozen?
Yes, you can freeze vegan lemon poppyseed muffins for up to 3 months. Let the muffins cool completely before wrapping them tightly in plastic wrap and freezing them in an airtight freezer bag or container. When ready to serve, thaw at room temperature.
Enjoy friends! If you make this vegan lemon poppyseed muffin recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
More Easy Muffin Recipes
- Double Chocolate Banana Muffins
- Vegan Zucchini Muffins
- Vegan Pumpkin Muffins (Moist & Fluffy)
- Carrot Cake Muffins (Vegan & Gluten Free)
Vegan Lemon Poppyseed Muffins
For the muffins:
- 1 cup cane sugar, (200g) or any granulated sugar
- ½ cup oil, (100g, if using coconut oil ensure it’s melted)
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract, or paste
- 2 teaspoons lemon zest, (from two lemons)
- 1 cup regular vegan yogurt, (plain and unsweetened)
- ⅓ cup lemon juice, (from two lemons)
- 2 cups all-purpose flour, (240g, sifted)
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 2 tablespoons poppy seeds
For the lemon glaze:
- 1 cup powdered sugar
- 1 tablespoon vegan milk
- 1 tablespoon lemon juice
- Extra lemon zest on top for garnish
- Preheat oven to 425°F/220°C. Spray a muffin pan with liners, non-stick flour spray or rub with vegan butter and dust with flour, removing excess.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, oil, lemon extract, vanilla extract and lemon zest. Mix together with a whisk for about 3 minutes on low speed or via hand until all fully incorporated.
- Add in the vegan yogurt and the lemon juice and whisk for 30 seconds until fully incorporated. Scrape down the sides.
- In a small bowl, mix the flour, baking powder and sea salt. Add to the wet ingredients and mix for about a minute on low speed until just incorporated. Scrape down the sides again.
- Add the poppy seeds and mix one last time to distribute them throughout the batter.
- Using a 1/4 cup measuring cup, pour the batter into each of muffin hole, to fill 11 muffin holes for slightly larger muffins. Fill the empty hole with water.
- Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.
- Place all of the glaze ingredients in a small bowl; whisk until the mixture is smooth, with no lumps of sugar.
- Pour glaze over the cooled muffins, or dip in and swirl the entire top in and sprinkle some extra lemon zest on top for garnish.
- Allow to set (about 5 minutes) and enjoy!
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