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!
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.