These are the best easy + moist Lemon Poppyseed muffins ever! This recipe is vegan and made from scratch.
Growing up there was a gas station down the street from me, I would always get either and M&M cookie or lemon poppyseed muffins. As you probably already guessed that’s the reason behind these tasty lemon poppy filled muffins!
They are super nostalgic to me tasting just like the ones I used to get at the gas station, the bottom is light and moist no dense heavy muffin here. The top is crispy and firm with a nice chewy-ness on the edges thanks to the sprinkle of sugar on top. I mean seriously I know you are going to love they and make them on re-peat because they really are THAT good!
What makes these the Best Lemon Poppyseed Muffins?
They are EASY, I’m talkin’ you probably already have everything in your kitchen. They stay moist for days we’re talking 3-5 days in a sealed container, no stale the next day muffins here! They’re vegan of course and those are my reasons why this is the best lemon poppyseed muffins recipe ever!
Not feelin’ the lemon poppy thing today? Try my Amazing Blueberry Muffins, they’re simple cause’ you know I like to keep life simple.
What ingredients do I need to make this recipe?
The ingredients for these vegan lemon poppyseed muffins are super basic, you might even already have all the ingredients in your kitchen! Side note please don’t substitute any of these ingredients especially the yogurt for anything else because the yogurt is what keeps these super light and moist for days!
Although I have not tried it because I eat vegan, if you are not vegan you will most likely be ok substituting vegan butter for regular and non-dairy milk for regular.
Also please do not use muffin liners with these, I have tried it myself and it’s not horrible but it’s definitely better without, the muffin liner sticks to the base too much so I don’t recommend it.
Ok lets not delay any more here’s the ingredients you will need:
- Vegan Butter
- Cane Sugar
- Plain vanilla non dairy yogurt
- Fresh squeezed lemon juice
- Lemon zest
- Non-dairy milk
- Vanilla extract
- Poppyseeds
- Unbleached all purpose flour
- Baking Powder
- Baking soda
- Sea salt
I really hope you LOVE these vegan muffins as much as we do, they’re super easy to make from scratch, they have the perfect amount of lemon flavor and they stay moist for days.
As always if you make them please leave me a comment and or rating I love chatting with you all, or take a pic and tag me on Instagram TwoRaspberries or share a photo on Pinterest! I love to connect with you all and hear what you think.
Other muffin recipe you might like:
Healthy Vegan Chocolate Chip Muffins (naturally sweetened)
Banana Bread Breakfast Muffins
Best Lemon Poppyseed Muffins
These are the best easy + moist Lemon Poppyseed muffins ever! This recipe is vegan and made from scratch.
- Prep Time: 15
- Cook Time: 33
- Total Time: 48 minutes
- Yield: 7
- Category: dessert
- Method: baking
Ingredients
For the Lemon Poppyseed Muffins
¼ cup melted vegan butter*
½ cup cane sugar
½ cup plain vanilla non dairy yogurt**
¼ cup fresh squeezed lemon juice***
1 tablespoon lemon zest****
⅓ cup non-dairy milk
1 teaspoon vanilla extract
1 tablespoon poppyseeds
1 ⅔ cup unbleached all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
Top with (optional)
Extra sprinkle of sugar on top
Extra sprinkle of lemon zest on top
Extra sprinkle of poppyseeds
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.
- Next add the rest of the wet ingredients (sugar, yogurt, lemon juice, lemon zest, non dairy milk and vanilla) and mix until combined, about 20-30 stirs. The poppy seeds can be added into wet or dry mixture or stirred in last.
- Next add the flour but before you stir add the rest of the dry ingredients on top of the flour, then slowly stir the mixture but avoid over mixing, (about 30 stirs) it should be lumpy still but combined.
- Take your sprayed pr buttered muffin pan, these muffins do not like cup cake liners they will stick so please just spray or butter 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
Makes 7-8 muffins
Store in a sealed container for 3-5 days
Notes
Notes:
If you decide to make these into mini muffins you will need to adjust the baking time, I would check them at around 20 minutes.
Please don’t use muffin liners, this recipe will stick to them too much, just grease the muffin pan and put directly into the muffin pan.
*I use vegan stick butter not the soft spread from the tup.
**You will need approximately 3 medium lemons to get enough zest and juice for this recipe.
***Zest lemons before juicing them it will make life so much easier!
****I used plain vanilla unsweetened almond yogurt but feel free to use soy or coconut yogurt if you would like, note that the flavor may change a little but it should still be delicious!
Keywords: lemon, poppyseed, muffins, vegan
Leave a Reply