Step 1

Preheat the oven to 375°F. Line a 12-well regular-size muffin tin with paper cups or spray the wells with oil. Set the tin aside.

Step 2

Combine the flour, poppy seeds, baking powder, and salt in a medium bowl. Mix well and set aside.

Step 3

Place a separate medium bowl on a folded kitchen towel. Add the aquafaba and, using a large whisk, whisk it until it is frothy, about 1 minute. Add the oil slowly while whisking to emulsify. Add the sugar in the same way. Add the milk, vanilla, lemon extract (if using), and zest and whisk well.

Step 4

Add the flour mixture to the milk mixture and, using a wooden spoon, mix the batter until almost no more flour is visible. Lumps are fine; do not overmix.

Step 5

Fill the wells about three-quarters full with the batter and sprinkle the coarse sugar on top. Bake the muffins until a toothpick inserted into the muffin in the middle well comes out clean, 17 to 20 minutes.

Step 6

Cool the muffins on a cooling rack for 15 minutes before removing them from the tin. Cool the muffins completely before storing in airtight containers, where they will keep for a few days.