Step 1

Heat up the oven to 175° C / 350° F (regular, not fan setting). Line standard 12 muffin tin with 10* cupcake liners.

Step 2

If using coconut oil or vegan butter, melt it gently over a low heat, allow it to cool down. If using coconut oil, make sure your plant milk is at room temperature otherwise it will cause coconut oil to solidify into shards.

Step 3

Combine oil/vegan butter, sugar, plant milk, lemon juice, lemon zest and lemon extract (if using) and mix vigorously with a wooden spoon, until well combined.

Step 4

Place a sieve over the bowl and sift in flour, raising agents, salt and turmeric (if using).

Step 5

Mix gently but thoroughly, making small circles in the centre of the bowl gradually incorporating more dry ingredients into the wet ones - I find that this method prevents lumps from forming.

Step 6

Next, mix in ground almonds and poppy seeds, until everything has been well incorporated. Again, be gentle and slow.

Step 7

Divide the batter between 10 muffins and bake immediately (otherwise the muffins may not rise as much).

Step 8

Bake for 18-20 minutes, until a toothpick comes out clean and the tops are golden. Gluten-free version only needed 18 minutes, regular ones need 19-20.

Step 9

Once cool, apply the icing with a dessert spoon and top with candied lemon peel (if using).

Step 10

Whisk the icing sugar and lemon juice in a medium size bowl until fully combined. Add the lemon juice gradually to avoid lumps in your icing. This icing is quite thick, if you want it more drippy add A TOUCH more lemon juice.