This post was originally published on 09/13/2014. Last updated on April 1, 2020
Do you remember those HUGE muffins from Costco that came in large cardboard trays and wrapped in cellophane?
Each package contained 12 deliciously enormous muffins: blueberry, double chocolate, and lemon poppy seed. For a short time when I was a child my family had a Sunday breakfast tradition of eating these Costco muffins. Despite all the freshly made, home-baked pastries and desserts that were accessible to me growing up, these store-bought muffins were the. best. thing. ever.
So on Sunday mornings, we would each get to choose one muffin that was all ours.
As I remember it my sisters always went for the double chocolate muffins. My parents’ muffin of choice was for the blueberry, and I thought they were all crazy because is there anything better than a lemon poppy seed muffin?
No. No, there is not.
And so, today, I bring you Vegan Lemon Poppy Seed Muffins. And I think you’re gonna love them.
How to Make Lemon Poppy Seed Muffins
Like most of the vegan muffin recipes on this blog, these lemon poppy seed muffins are super simple to make! They just require a little bit of whisking, folding, and baking. If you think you can do that, then let’s make some vegan muffins!
Step One – Combine the Ingredients
To start, we must first make our “buttermilk”. To do this, mix together soymilk with 1 teaspoon of apple cider vinegar and set it aside for 5 minutes to curdle. Once it’s curdled, whisk in the sugar, oil, lemon juice, and lemon zest.
In a small bowl whisk together the dry ingredients. That’s the flour, baking powder, baking soda, salt, and poppy seeds. Whisk until it’s well combined and set aside. Add the wet ingredients to the dry and mix until all the flour is evenly hydrated.
Step Two – Bake the Muffins
Scoop your batter into a greased muffin tin. I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. With an ice cream scoop, you can ensure the muffins are equally sized as well. Fill each muffin mold about 3/4 of the way full and bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.
Remove the vegan lemon muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.
Step three – Make the Lemon Glaze
While the muffins are baking, whisk together the powdered sugar and lemon juice to make your lemon glaze. Once the muffins are out of the oven, spoon about one tablespoon of glaze over each warm muffins then let the muffins continue cooling until completely cool.
How to Store Vegan Muffins
These vegan muffins come out of the oven warm, buttery, and hard to resist!
However, if you have leftover muffins, they can be stored in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Tips and Tricks
I’ve been making vegan muffins for a long time. Here are a few tips I’ve picked up along the way.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
- Fill muffin tins about 3/4″ of the way full. Any fuller than that and they will overflow.
- Make sure to let the vegan lemon muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
- Glaze the muffins while they are still warm. This allows the glaze to melt over the lemon poppy seed muffins.
Frequently Asked Questions
Can I use something other than soymilk?
Yes. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk as well.
Can this batter be made in advance?
Yes! If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
But don’t worry; the difference will be hardly noticeable.
Can these muffins be gluten-free?
For sure! For gluten-free muffins, I recommend using a 1:1 baking blend like this one.
More Vegan Muffin Recipes
The muffin recipes on my blog are among my most popular recipes. Here are a few fan-favorite vegan muffins from My Darling Vegan:
- Blueberry Muffins
- Mixed Berry Crumb Muffins
- Banana Nut Muffins
- Pumpkin Muffins
- Chocolate Zucchini Muffins
- Chocolate Chip Muffins
I think you have everything you need to know about vegan lemon poppy seed muffins. Let’s take a look at the recipe card below!
Wake up to these PERFECT Vegan Lemon Poppy Seed Muffins. They are everything you want in a muffin: moist, citrusy, sweet, and with a little crunch. Make them in under 30 minutes!
Keyword: Vegan Lemon Poppy Seed Muffins
Servings: 12 muffins
Calories: 149 kcal
Author: Sarah McMinn
- 1/2 cup powdered sugar
- 2 tsp. fresh lemon juice
- Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
- In a small bowl combine soy milk and apple cider vinegar and let sit for 10 minutes to curdle. In another bowl combine flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large bowl whisk together sugar, oil, vanilla extract, and the lemon juice and zest. Slowly add curdled soy milk, whisking while adding, until completely incorporated. Add the dry ingredients to the wet, folding in gently until just combined.
Fill the muffin liners 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the middle come out clean. Set the muffins on a cooling rack to cool.
While the muffins bake, whisk together the powdered sugar and lemon juice. You may need to add a little extra lemon juice to get a thick and smooth consistency.
- Spoon about 1 tbsp of glaze over each warm muffins then let the muffins continue cooling until completely cool.
Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. Muffins may take a few minutes longer to bake since the batter will be chilled.