Vegan Lemon Poppy Seed Muffins

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Vegan Lemon Poppy Seed Muffin Recipe

These vegan lemon poppy seed muffins are moist, delicious and the perfect balance of sweet and sour!

 

Topped off with a simple sweet glaze, these muffins are perfect as a semi sweet breakfast or a quick dessert.

 

Lemon poppy seed is one of my most favorite flavors, the combination is great and my favorite way to enjoy them is in muffin form!

Glazed Breakfast Muffins

The muffins are very soft with an ever so slight crunch on the top. 

 

The lemon juice and zest in these muffins are perfect compliments to the slight sweetness of the muffin and the little bit of glaze on top!

Lemon Poppy Seed Muffin

Easy Vegan Glazed Lemon Muffins

These lemon poppy seed muffins come together in no time, they are just slightly sweet enough to have any time of day, and I always love having some on hand!

 

They keep well too, which makes them a convenient muffin to take on the go or meal prep for breakfast.

 

Another way I like to serve these muffins instead of the glaze is to sprinkle some raw cane sugar on top right before baking.

 

This makes a nice sweet crust and looks really pretty, but I think the glaze wins my vote overall!

Easy Lemon Poppy Muffins
The Best Vegan Lemon Muffins

How to Make Lemon Muffins

How to Make the Muffin Batter

This lemony batter is super easy to put together, one of the most convenient parts of this recipe!

 

To do so, start by mixing all your wet, including the sugar, in a large bowl with a whisk.

 

Once smooth, sift in the dry and then sprinkle in the poppy seeds.

 

Mix just until combined, but mix as little as possible for the fluffiest muffins!

 

The result will be very thick batter, no need to worry!

Lemon Poppyseed Muffin Batter

How to Bake Vegan Muffins

Scoop the batter into your muffin tins – you can fill them up almost all the way to the top, but leave just a bit of room.

 

Bake at 425 for 5 minutes, then reduce the heat to 375 while leaving the muffins in the oven, and bake for another 11-14 minutes.

 

Check them by inserting a toothpick into the center of a muffin – if it comes out clean without any batter on it – they’re ready!

Baked Lemon Muffins

Finishing and Glazing Vegan Muffins

Let the muffins cool in the pan for 5 minutes then transfer to a cooling rack (you can transfer them back to glaze after cooled if you want).

 

Once the muffins are COMPLETELY cooled, mix together your glaze and generously drizzle over all the muffins.

 

This will set as it dries, but feel free to enjoy them right away!

Glazed Lemon Poppyseed Muffins
Lemon Poppyseed Muffin Recipe

The Best Baked Lemon Poppy Seed Muffins

If you’re a fan of lemon poppy seed anything, you’re going to love these muffins!

 

They are irresistible and perfectly balanced with sweet vanilla lemon flavor. 

 

As every springtime approaches, I always start reaching for citrus fruits in my baking, and berries too (like my vegan blueberry muffins!). 

 

The flavors always transform my baking and I so look forward to the fresh and unique flavors they create.

 

I even topped this muffin with a little lemon zest to get as much freshness out of them as I could, they are simply delicous!

Vegan Lemon Poppy Seed Muffins
Healthy Lemon Muffin Recipe

This recipe is:

  • Soft
  • Sweet
  • Lemony
  • Delicious
  • Easy to Make
  • Vegan
  • Tangy
  • Glazed

 

Check out these other yummy vegan baked goods!

Vegan Blueberry Muffins

Vegan Pumpkin Muffins

Vegan Berry Crisp

Cranberry Orange Shortbread Cookies

Apple Cinnamon Pop Tarts

Soft and Sweet Lemon Muffins

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Vegan Lemon Poppy Seed Muffins

Yield: 11-12 Muffins

Vegan Lemon Poppy Seed Muffins

Glazed Breakfast Muffins

These yummy vegan lemon poppy seed muffins are the perfect balance of sour and sweet, topped off with a simple glaze and perfect anytime of day!

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes

Ingredients

  • 2 Cups All-Purpose Flour
  • 3/4 Cup Cane Sugar
  • 2 Tbsp Poppy Seeds
  • 1/2 Cup Neutral Oil
  • 2-3 Tbsp Lemon Juice
  • 2 Tbsp Lemon Zest
  • 2/3 Cup Vegan Yogurt
  • 2 Flax Eggs
  • 2 Tsp Vanilla Extract
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt

For the Glaze

  • 1 Cup Powdered Sugar
  • 1-2 Tbsp Lemon Juice

Instructions

  1. Line a muffin tin with muffin wrappers and preheat oven to 425 degrees.
  2. In a large bowl, whisk together sugar, oil, flax eggs, vanilla, lemon juice, lemon zest and yogurt until smooth.
  3. Sift in flour, baking powder, baking soda and salt, then add in poppy seeds. Mix until smooth but be careful not to overmix or else the muffins will be a bit dense. Batter will be thick.
  4. Scoop into muffin wrappers, filling almost all the way to the top, leaving just a bit of room.*
  5. Bake for 5 minutes and then reduce heat to 375, leaving muffins in the oven, and bake for an additional 11-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
  7. Once muffins are completely cooled, mix together glaze and drizzle over muffins!

Notes

*For a nicer look, slightly wet your hand with water and gently flatten out the tops with gentle taps.

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Nutrition Information:

Serving Size:

1 Muffin

Amount Per Serving: Calories: 186

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11 thoughts on “Vegan Lemon Poppy Seed Muffins”

  1. Lemon poppy seed muffins are definitely among my top 5 muffin flavors. This is definitely going to be on the breakfast table for our Sunday breakfast tomorrow. 🙂

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