These Vegan Lemon Poppy Seed Muffins are perfectly light and fluffy and bursting with luscious lemon flavor in every bite! These easy-to-make vegan muffins are perfect for breakfast on the go or as a snack!
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Why You Will Love This Recipe
- Moist, Tender and Fluffy: These lemon and poppy seed muffins are moist, soft and a light interior with have bakery-style firm muffin top. These Vegan Lemon Poppy Seed Muffins have that classic zesty lemon flavor with the perfect amount of sweetness, giving you a delicious vegan lemon and poppy seed muffin.
- Simple Recipe: This simple lemon poppy seed muffins recipe has 12 ingredients, the batter comes together quickly in one bowl and no mixer is needed to make these easy Vegan Lemon Poppy Seed Muffins.
- Easy Meal Prep: Homemade Vegan Lemon Poppy Seed Muffins are gone in a flash at my house, so I always double the recipe.
- Breakfast, Snack or Dessert: These Vegan Lemon Poppy Seed Muffins with yogurt work perfect for breakfast on the go, make a great afternoon snack or a tasty dessert anytime to relax and enjoy a glass of homemade oat milk or almond milk with it.
For more easy baking recipes, check out my Blueberry Bread, Apple Cider Donuts, and Vegan Cinnamon Rolls next. Or if you just love vegan muffins check out my Vegan Pumpkin Muffins, Banana Chocolate Chip Muffins, Vegan Blueberry Muffins, Chocolate Banana Muffins or my Vegan Strawberry Muffins.
Ingredients
Here's a look at the simple ingredients you need to make the best Vegan Lemon Poppy Seed Muffins. Be sure to check the recipe card for the full list and quantities you will need for each item.
- Melted Vegan Butter: Adds fat and keeps the Vegan Lemon Poppy Seed Muffins moist. I have used both Miyoko's and Earth Balance, but feel free to use your favorite brand of plant-based butter.
- Cane Sugar: Makes the muffins sweet. Feel free to add an extra sprinkle of sugar on top of each muffin.
- Non-Dairy Yogurt: This is the key to achieving the perfect muffin texture. I used plain vanilla unsweetened almond milk yogurt, but you can use soy or coconut milk yogurt.
- Unsweetened Oat Milk: I prefer the creaminess of oat milk, but feel free to use another type of plant-based milk.
- Lemon Juice, Extract, & Zest: These work together to give the muffins the perfect amount of tangy lemon flavor. You can also add a bit of zest on top of each muffin if you'd like.
- All-Purpose Flour: Forms the foundation for the muffins. I used unbleached flour.
- Baking Powder & Baking Soda: These leavening agents work together to help the muffins rise while baking.
- Sea Salt: Brings out the flavors of the other ingredients.
- Poppy Seeds: Add a bit of a crunch to the soft and light interior of these lemon muffins.
Variations
- Vanilla Glaze or Frosting: These Vegan Lemon Poppy Seed Muffins are perfect as is, but I get it; some times you'd like an extra something sweet and indulgent so if want to have glazed lemon poppy seed muffins, simply mix some confectioners sugar with a dash of water or milk and splash of vanilla for a nice thick or thin (depending on how much liquid you add) icing glaze.
- Blueberry Lemon Poppy Seed Muffins: Fold ½ cup fresh blueberries into the batter along with the poppy seeds, it'll definitely add a juicy, moist, blueberry taste, texture and flavor, along with a little pop of color to these tasty lemon poppyseed muffins.
How to Make Lemon Poppy Seed Muffins
Step 1: After gathering your ingredients, preheat your oven to 375° F and grease your muffin tin with cooking spray or vegan butter.
Step 2: Whisk the melted vegan butter and sugar together in a large mixing bowl.
Step 3: Add in the vegan yogurt, oat milk, and lemon juice, and whisk to combine.
Step 4: Whisk in the vanilla.
Step 5: Add the lemon zest.
Step 6: Add the flour, baking powder, baking soda, and salt and fold gently with a silicone spatula.
Step 7: Add the poppy seeds.
Step 8: Gently fold the poppy seeds into the batter.
Step 9: Transfer the batter to the greased muffin tin (you should get about 7-8 muffins) and bake until a toothpick inserted in the center of one of the muffins comes out clean.
Step 10: Allow the muffins to cool for 15 minutes in the muffin tin. Then gently loosen the edges with a butter knife to remove them from the muffin tin and transfer to a cooling rack.
Expert Tips
- Double the recipe: This easy Vegan Lemon Poppy Seed Muffins recipe makes 7-8 muffins, it's extremely easy to double this recipe.
- Zest Lemons Before Juicing: I do recommend zesting the lemons before they have been cut and juiced, it is much easier than trying to do it afterward.
- Don't over mix: About 20-30 folds with a spatula should work to ensure everything is well incorporated in these Vegan Lemon Poppy Seed Muffins. The batter should be slightly bubbly, airy, and a little lumpy. It should not be smooth like cake or cupcake batter.
- Storing: Store these Vegan Lemon Poppy Seed Muffins in an airtight container at room temperature for 3-5 days.
Recipe FAQs
I don't recommend using muffin liners for this recipe because the muffins will stick to them. Instead of using liners, simply spray or grease your muffin tin and pour the batter directly into each well.
Use the dry cup method to measure the butter. First, add the butter to a dry measuring cup and pack down firmly. Then smooth the top of the butter and scoop it into a microwave-safe bowl to melt it.
You will need approximately 3 medium lemons to get the amount of lemon juice and zest needed for this recipe.
The best substitute for poppy seeds in this lemon muffin recipe would be chia seeds. They can be swapped at a 1:1 ratio but make sure you pop them in the oven right away and don't let them sit otherwise the chia seeds will soak up the liquid in the batter.
Store bought poppy seeds do not need to be soaked before adding them into your poppy seed muffin batter.
Yes, you can just sprinkle some on the top of the muffin batter before baking the muffins if you do not like them mixed into the whole muffins.
More Vegan Muffin Recipes
Vegan Lemon Poppy Seed Muffins
Equipment
- Measuring spoons
- Measuring cups
- Large bowls
- Spatula
- whisk
- muffin tin
Ingredients
WET INGREDIENTS:
- ¼ cup vegan butter (melted)
- ½ cup cane sugar
- ½ cup non dairy yogurt (plain vanilla)
- ⅓ cup oat milk
- ¼ cup lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 ⅔ cup unbleached all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon poppy seeds
toppings:
- Extra sprinkle of sugar on top
- Extra sprinkle of lemon zest on top
Instructions
- Pre-heat the oven to 375° F. Spray or butter your muffin pan.
- In a large mixing bowl start with the butter and melt it in the microwave. Then whisk in the sugar.
- Add in the yogurt, milk and lemon juice and whisk.
- Add the vanilla.
- Zest the lemon and add it to the wet mixture and whisk.
- Next add the flour, baking powder, baking soda, and salt and using a spatula fold it together gently to avoid overmixing the batter. About 30 folds should combine it well, some lumps are ok.
- Add the poppy seeds and gently fold a couple more times until combined.
- Take your sprayed or buttered muffin pan, these muffins do not like cupcake liners they will stick so please just spray or butter/grease your muffin pan.
- Pour the batter into 7-8 muffin holes and place in the oven to bake for 33 minutes.
- Let cool 15 minutes before loosening edges gently with butter knife and removing them. Store in a sealed container for 3-5 days.
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