These are the best easy + moist Lemon Poppyseed muffins ever! This recipe is vegan and made from scratch.
For the Lemon Poppyseed Muffins
1/4 cup melted vegan butter*
1/2 cup cane sugar
1/2 cup plain vanilla non dairy yogurt**
1/4 cup fresh squeezed lemon juice***
1 TBSP lemon zest****
1/3 cup non-dairy milk
1 tsp vanilla extract
1 TBSP poppyseeds
1 2/3 cup unbleached all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
Top with (optional)
Extra sprinkle of sugar on top
Extra sprinkle of lemon zest on top
Extra sprinkle of poppyseeds
Pre-heat the oven to 375° F
Spray or butter your muffin pan
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
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