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Several lemon poppy seed muffins on a black wire rack topped with a white glaze and a small lemon slices, and sprinkled with poppy seeds. Lemon slices are scattered around them.
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Vegan Lemon Poppy Seed Muffins

These delicious vegan lemon poppy seed muffins are an explosion of citrusy flavor that will surely put a smile on everyone's face! Made with fresh lemon zest and nutty poppy seeds, these melt-in-your-mouth muffins are a breeze to whip up and even easier to demolish. The best part is that you can enjoy these tangy treats anytime: For breakfast, an afternoon snack, or a post-dinner dessert!
Course Dessert
Cuisine American
Keyword vegan lemon poppy seed muffins, vegan muffins
Prep Time 10 minutes
Baking time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 258kcal
Author Nandi Barta

Equipment

  • Cupcake / muffin pan (12 cups)
  • Cup measure set
  • Greaseproof liners

Ingredients

  • ½ cup Dairy-free butter
  • 1 cup Cane sugar
  • 2 Flax egg (1 Tbsp ground flax - 3 Tbsp water)
  • 4 Tbsp Olive oil
  • 2 cups All-purpose flour
  • ½ tsp Salt
  • 2 tsp Baking powder
  • 2 Tbsp Lemon zest (grated)
  • 2 Tbsp Poppy seeds
  • 2 tsp Apple cider vinegar
  • ½ cup Dairy-free milk I used oat milk

Instructions

  • If you want this to come out just like in the photos with the moist and soft cake-like texture, use a scale to measure all ingredients.
  • Preheat the oven to 350 °F (ca. 180 °C) and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. I don't mind if the muffins stick to the papers, but if you do, spray the pan and the liners with non-stick cooking spray.
  • Mix dry ingredients (poppy seeds, lemon zest, flour, salt, and baking powder) in a small bowl.
  • Add apple cider vinegar to the room-temperature milk.
  • Use an electric mixer to beat the soft room-temperature butter with cane sugar. The sugar will not melt in the butter. 2 minutes are enough.
  • Add flax egg (from ground flax, not flakes) and olive oil. Mix them well.
  • Add half the dry ingredients and half the “buttermilk” to the batter. Use a spatula or spoon to mix it well. Then add the second half and mix again. Don't need to over-mix it. You'll get a soft, fluffy, pillowy batter.
  • Use two spoons or an ice cream scooper to arrange the muffin batter evenly. It will be full.
  • Bake for about 30 minutes, until lightly golden. Let the muffins cool in the muffin tin for about 5-10 minutes. They are very soft and moist, especially while hot. Run a knife around the edge of each muffin if necessary before taking them out.
  • Don't forget to glaze it (1 tsp lemon juice + ½ cup powdered sugar)! It is a must-have to get delicious lemon poppy seed muffins.

Video

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Notes

  • Lemon zest gives more flavor than lemon juice. 
  • If you can't buy milled and finely ground flax seeds, grind the whole seeds in a coffee grinder. They absorb and bind so much better in a fine powder form. 
  • Using an electric mixer or a spatula to mix the flour and milk with the batter have the same result. As long as you do it quickly, you will not over-mix it. 
  • While these muffins don't have a huge mushroom top, they are by far the most soft and moisture muffins I have ever eaten. Every time I adjusted the ingredients, I lost that texture. 
  • Don't over-bake it, as they will turn dry. 30 minutes should be enough. 35 minutes is too long in my oven. 
  • I always use paper liners, so I never tested this recipe using only cooking spray.