Vegan Lemon Poppy Seed Muffins
These vegan lemon poppy seed muffins are everything you want in a muffin: moist, citrusy, sweet, and with a little crunch.
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
4.83 from 28 votes
Lemon Poppy Seed Muffins
Course: bread
Cuisine: Vegan
Keyword: Vegan Lemon Poppy Seed Muffins
Servings: 12 muffins
Calories: 200 kcal
Author: Sarah McMinn
  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3 tbsp poppy seeds
  • 1/2 cup + 2 tbsp granulated sugar
  • 1/4 cup + 1 tbsp canola oil
  • zest & juice of 1 lemon
  • 1 cup soy milk
  • 1 tsp apple cider vinegar
Lemon Glaze
  • 3/4 cups powdered sugar
  • 1 + tbsp fresh lemon juice
  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. 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.
  3. In a large bowl whisk together sugar, canola oil, 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.
  4. Fill the muffin liners 2/3 full and bake for 15-18 minutes, until a toothpick inserted in the middle come out clean. Set the muffins on a cooling rack to cool.
  5. Meanwhile whisk together the powered sugar and lemon juice. You may need to add a little extra lemon juice to get a thick and smooth consistency.
  6. Spoon about 1 tbsp of glaze over each warm muffins then let the muffins continue cooling until completely cool.
Nutrition Facts
Vegan Lemon Poppy Seed Muffins
Amount Per Serving
Calories 200 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 135mg6%
Potassium 171mg5%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 80IU2%
Vitamin C 1.5mg2%
Calcium 108mg11%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.