Lemon Poppy Seed Muffins

5 from 1 vote

These 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!

Prep Time15

Cook Time33

cooling15

Total Time1 1

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 249kcal

Author: Michele

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.

Video

Notes

Mini Muffins: 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 and don't use muffins liners for the mini ones either just grease the pan.

Don’t over mix: About 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.

No muffin liners: This recipe will stick to them too much, just grease the muffin pan and put directly into the muffin pan.

Use the dry cup method to measure the butter: Add the butter to a dry measuring cup and pack down firmly. Smooth the top of the butter and then scoop into a microwave-safe bowl to melt it. I have used vegan stick butter and soft spread from the tub Earth Balance brand and I have also use Miyokos brand.

Lemons: You will need approximately 3 medium lemons to get enough zest and juice for this recipe.

Zest: Zest lemons before juicing them. It will make life so much easier!

Yogurt: 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!

Nutrition