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four lemon poppy seed muffins on a white plate on a wooden board
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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!
Course Breakfast, Dessert, Snack
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
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.