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Stack of two vegan lemon poppyseed muffins

Vegan Lemon Poppyseed Muffins

Print Recipe
These vegan lemon poppyseed muffins are moist, fluffy, and full of bright citrus flavour. A drizzle of lemony glaze is the perfect finishing touch!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 10 servings
Calories 328
Author Jessica Hylton

Ingredients

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 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

Instructions

  • Preheat your oven to 425°F/220°C. Fill a muffin pan with liners, or coat each muffin hole with non-stick flour spray, or rub vegan butter and dust with flour and tap out the 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.

Nutrition

Calories: 328kcal | Carbohydrates: 55g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 266mg | Potassium: 58mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 2mg