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!
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
- 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
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.
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.
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.
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!
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Sina
Lemon Poppy Seed Muffins
Equipment
- 1 large bowl
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.
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