Vegan Lemon Poppy Seed Muffins

Why You'll Love This Recipe:

- They're the perfect summer treat for breakfast or dessert!  - They're ready in under 30 minutes. - These muffins are super simple to make.


Made them three times now, these are my favorite muffins ever and the lemon smell it leaves in my kitchen is a PLUS!

- Sadie

These muffins were amazing! They had the perfect amount of lemon, the glaze had a nice subtle tang, and the cake part was super yummy.

Ingredients You'll Need:

Non-Dairy Milk Apple Cider Vinegar All-Purpose Flour Baking Powder & Soda Salt Poppy Seeds Granulated Sugar Oil  Vanilla Extract Lemon Juice & Zest

Step One

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.

Step Two

Whisk together the dry ingredients then add the wet ingredients to the dry and mix until all the flour is evenly hydrated.

Step Three

Fill each muffin mold about ¾ of the way full and bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.

Step Four

Whisk together the powdered sugar and lemon juice to make your lemon glaze. Spoon 1 tablespoon of glaze over each warm muffins then allow to cool.

Recipe Tips and Tricks:

- Glaze the muffins while they are still warm. This allows the glaze to melt over the lemon poppy seed muffins. - Don't overmix otherwise you'll get dense muffins.  - Let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack.

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