½cupoil(100g, if using coconut oil ensure it’s melted)
1teaspoonlemon extract
1teaspoonvanilla extractor paste
2teaspoonslemon zest(from two lemons)
1cupregular vegan yogurt(plain and unsweetened)
⅓cuplemon juice(from two lemons)
2cupsall-purpose flour(240g, sifted)
2teaspoonsbaking powder
¾teaspoonsea salt
2tablespoonspoppy seeds
For the lemon glaze:
1cuppowdered sugar
1tablespoonvegan milk
1tablespoonlemon juice
Extra lemon zest on top for garnish
Instructions
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!
Notes
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.To freeze: You can freeze the 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.To use vegan Greek yogurt: Regular vegan yogurt is preferred, but if you use Greek instead, add 3 more tablespoons of sugar.