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    Lemon Poppy Seed Muffins

    Published: Mar 27, 2023 by Sina · This post may contain affiliate links · Leave a Comment

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    a collage of two photos of lemon poppy seed muffins with a text layer

    These lemon poppy seed muffins are perfect for breakfast, brunch, or as a snack. They are moist and tender, with a bright and zesty lemon flavor and a subtle crunch from the poppy seeds. And the recipe is completely vegan!

    four lemon poppy seed muffins on a white plate on a wooden board

    Why This Recipe Works 

    These vegan lemon poppy seed muffins are a delicious and satisfying treat that can be enjoyed at any time of the day. We love to eat them as an afternoon snack! They’re super moist, tender, and perfectly fluffy. 

    They can be served warm or at room temperature. Either enjoy them on their own or topped with a drizzle of lemon glaze for even more lemon flavor. 

    The recipe couldn’t be any easier! All you need is a large bowl and a wooden spoon. The base of these muffins is made with flour, ground almonds, sugar, baking powder and baking soda, and a touch of salt. The wet ingredients include plant-based vanilla yogurt, maple syrup, and fresh lemon juice and zest. Just stir everything with a spoon. 

    The poppy seeds are added to the batter to give the muffins a delightful texture and to complement the lemon flavor.

    If you love the combination of lemon and poppy seeds, then you will love these muffins. They are so easy to make and I just love the smell of freshly baked lemon muffins. They make your home feel so warm and inviting!

    What Goes Into This Recipe 

    the ingredients that go into this recipe on a marble countertop

    • Flour – I used all-purpose flour. 
    • Ground Almonds – they add a nice flavor to the muffins and help to give them the perfect texture. 
    • Vanille Yogurt – I used vanilla-flavored soy yogurt. You could also use coconut yogurt. It makes the muffins super moist and tender. 
    • Sugar – I used coconut sugar, but you could also replace it with brown sugar. 
    • Maple Syrup – I like to use a combination of sugar and maple syrup for this recipe. 
    • Lemon – fresh lemon juice & lemon zest. 
    • Baking Powder & Baking Soda – the combination makes the muffins super light and fluffy. 
    • Salt – a pinch of salt enhances the flavors. 
    • Ground Flaxseeds – ground flaxseeds that are soaked in water are the perfect egg replacement in this recipe. 
    • Poppy Seeds – they add a subtle crunch and go perfectly with the lemon flavor. 

    How To Make This Recipe 

    a collage of four photos that show how to make this recipe

    1. Step: Place the dry ingredients (flour, ground almonds, baking powder, baking soda, salt, and sugar) in a large bowl. Stir well. 

    2. Step: Make the flax egg. Combine the ground flaxseeds with six tablespoons of water in a small bowl. Stir well and let it soak for 2 minutes. 

    3. Step: Add the vanilla yogurt, the lemon juice, lemon zest, maple syrup, the soaked flaxseeds, and the the poppy seeds to the dry ingredients. 

    4. Step: Use a spoon to stir the batter until well combined. 

    a collage of four photos that show how to make this recipe

    5. Step: Preheat your oven to 350 °F. Line a muffin tray with paper liners. Divide the batter evenly among the 12 muffin paper liners. 

    6. Step: Bake for 15-20 minutes. 

    7. Step: Make the lemon glaze. Combine the powdered sugar and the lemon juice in a small bowl and stir well. 

    8. Step: Drizzle the lemon glaze over the muffins and sprinkle with some more lemon zest. 

    Recipe Notes

    • As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Adjust the baking time if needed. 
    • If you can’t find vanilla-flavored plant-based yogurt, you could replace it with regular soy or coconut yogurt and add one teaspoons of natural vanilla extract to the batter. 
    • I first made these vegan lemon poppy seed muffins with a combination of yogurt and almond milk. However, one time I forgot to add the almond milk and I liked the texture even better. So I didn’t include the almond milk in the recipe anymore. So don’t worry, the plant-based yogurt will add enough moisture. 

    lemon poppy seed muffins on a cooling rack with a cup of coffee in the background

    Frequently Asked Questions

    How Long Do The Muffins Last? 

    Stored in an airtight container lined with paper towel, they will last about 1-2 days at room temperature. Place another layer of paper towel on top of the muffins. It will soak up the moisture. 

    If you want to keep them longer, I recommend storing them in the fridge. However, they will lose a bit of flavor when being stored in the fridge. 

    Can I Freeze These Muffins? 

    Yes, they freeze really well. Let them cool down completely after baking and then freeze them in freezer bags or freezer-safe containers for up to 3 months. 

    Can I Make Them Gluten-Free? 

    I haven’t tried making this recipe gluten-free, but I have used a gluten-free flour blend instead of all-purpose flour for other muffins and it worked out pretty well. 

    a hand holding a vegan lemon muffin with more muffins in the background

    Related Recipes

    • Vegan Blueberry Muffins 
    • Vegan Banana Muffins 
    • Banana Nut Muffins 
    • Vegan Pumpkin Muffins 
    • Zucchini Carrot Muffins 
    • Apple Cinnamon Muffins

    I Love To Hear From You!

    I hope you like these lemon poppy seed muffins as much as we do around here.

    If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    four lemon poppy seed muffins on a white plate on a wooden board

    Lemon Poppy Seed Muffins

    These lemon poppy seed muffins are perfect for breakfast, brunch, or as a snack. They are moist and tender, with a bright and zesty lemon flavor and a subtle crunch from the poppy seeds. And the recipe is completely vegan!
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Servings: 12 muffins
    Calories: 203kcal
    Author: Sina

    Equipment

    • 1 large bowl
    • 1 spoon
    • 1 muffin tray
    • 12 paper liners

    Ingredients

    For the Muffins:

    • 2 cups all-purpose flour
    • 1/2 cup ground almonds
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 cup coconut sugar or brown sugar
    • 1/2 teaspoon salt
    • 2 tablespoons ground flaxseeds
    • 6 tablespoons water
    • 1 cup vegan vanilla yogurt soy- or coconut-based
    • 1/4 cup maple syrup
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons lemon zest
    • 2 tablespoons poppy seeds

    For the Lemon Glaze:

    • 1/2 cup powdered sugar
    • 2 teaspoons fresh lemon juice

    Instructions

    • Place the dry ingredients (flour, ground almonds, baking powder, baking soda, salt, and sugar) in a large bowl. Stir well. 
    • Make the flax egg. Combine the ground flaxseeds with six tablespoons of water in a small bowl. Stir well and let it soak for 2 minutes. 
    • Add the vanilla yogurt, the lemon juice, lemon zest, maple syrup, the soaked flaxseeds, and the the poppy seeds to dry ingredients. 
    • Use a spoon to stir the batter until well combined. 
    • Preheat your oven to 350 °F. Line a muffin tray with paper liners. Divide the batter evenly among the 12 muffin paper liners. 
    • Bake for 15-20 minutes. 
    • Make the lemon glaze. Combine the powdered sugar and the lemon juice in a small bowl and stir well. 
    • Drizzle the lemon glaze over the muffins and sprinkle with some more lemon zest. 

    Notes

    • As every oven is a bit different, it’s best to do a toothpick test to check if the muffins are done. Adjust the baking time if needed. 
    • If you can't find vanilla-flavored plant-based yogurt, you could replace it with regular soy or coconut yogurt and add 1 teaspoons of natural vanilla extract to the batter. 
    • I first made these vegan lemon poppy seed muffins with a combination of yogurt and almond milk. However, one time I forgot to add the almond milk and I liked the texture even better. So I didn't include the almond milk in the recipe anymore. So don't worry, the plant-based yogurt will add enough moisture. 

    Nutrition

    Calories: 203kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 196mg | Potassium: 141mg | Fiber: 2g | Sugar: 19g | Vitamin A: 0.4IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 1mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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