vegan lemon muffins

Lemon Poppy Seed Muffins are perfectly moist and bursting with citrus flavor and 100% vegan! Drizzled with a simple lemon glaze, these sunshine muffins are the perfect morning treat.

Lemon Poppy Seed Muffins

soy milk

apple cider vinegar

sugar

lemon zest

all purpose flour

baking powder

salt

cornstarch (or tapioca starch)

poppy seeds

lemon juice (from 1 large lemon)

vanilla extract

lemon extract (optional for more lemon flavor)

lemon juice

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. Or simply spray a non-stick muffin pan with oil and skip the liners for golden edges.

Combine the soy milk and apple cider vinegar in a glass measuring cup or small bowl and set aside to curdle. This is your vegan buttermilk.

In a large bowl, add the sugar and lemon zest and stir well with a large spoon until fragrant and combined. Now add the flour, baking powder, salt, cornstarch and poppy seeds to the bowl with the lemon sugar and stir to combine.

To the bowl with the dry ingredients, pour in the vegan buttermilk, oil, lemon juice, vanilla and lemon extract, if using. Stir until just combined, being careful not to over mix or your muffins will be dense and rubbery.

Fill liners or muffin cups 3/4 of the way full and bake in the center rack of the oven for 22-25 minutes, until the tops are done and a toothpick comes out clean in the middle.

Let them cool in the pan for 5-10 minutes, then remove and place on a cooling rack to cool completely before drizzling with glaze.

For the glaze: Whisk the powdered sugar and lemon juice together until smooth. If too thick, add more lemon juice. If too thin, add a bit more powdered sugar. Drizzle over cooled muffins, and enjoy!

These bright and fluffy lemon muffins are made with healthier whole wheat flour, and are eggless for a completely vegan muffin. They are easy to prepare from scratch in only 40 minutes.

Lemon Muffins (Eggless, Whole Wheat)

whole wheat flour

water

olive oil (or any neutral oil)

lemon juice juice

Line a muffin pan with muffin liners. You can also grease the pan with oil instead of using muffin liners.

Now rinse a large lemon first. Wipe dry and then zest the lemon with a zester or grater. Keep the lemon zest aside. Only remove the yellow or green part of the peel and not the white pith. Also preheat your oven to 180 degrees Celsius or 356 degrees Fahrenheit.

Halve the lemon and squeeze it to get its juice. You should get about ¼ cup lemon juice. Do measure the juice quantity as ¼ cup is required for this recipe.

Preparation

Take the lemon juice in a mixing bowl or pan.

Now add the raw sugar to the lemon juice.

Add water. With a wired whisk begin to stir so that all the sugar granules are dissolved in the lemon solution.

Add olive oil. With a wired whisk stir briskly for 2 to 3 minutes so that the oil is mixed evenly with the lemon juice and sugar solution.

Now take a plate or tray. Place a sieve on it. Add whole wheat flour and add baking powder. 

Sift the dry ingredients onto the tray and plate.

Now add the dry ingredients to the wet ingredients. Also add the lemon zest.

With light hands stir well. Be quick to stir. Everything should be mixed very well. But don't over do the mixing.

Pour the batter in the muffin liners up-to ⅔.

Making Batter

Bake the muffins at 180 degrees Celsius (356 degrees Fahrenheit) for 20 to 25 minutes. Since the temperatures in all the ovens are not the same, do keep a check while baking. 

A toothpick or bamboo skewer inserted in the muffins should come out clean.

After 4 to 5 minutes, place the lemon muffins on a wire rack to cool. From this recipe you will get 8 medium sized lemon muffins.

Serve these egg free lemon muffins as a sweet snack or dessert. You can also pack one or two muffins in the tiffin box as a side sweet snack.

Baking Lemon Muffins

Easy vegan lemon poppy seed muffins with bakery-style high tops and a luscious lemon glaze! These muffins come together in just 1 bowl with common pantry ingredients.

Vegan Lemon Poppy Seed Muffins

(375 grams) all-purpose plain flour ((note 1

(250 grams) granulated sugar ((note 2))

lemon zest (or zest from 2 large lemons)

salt (optional)

(250 grams) dairy-free milk (room temperature)

(60 grams) lemon juice

vanilla extract (optional)

almonds

(100 grams) powdered sugar / icing sugar

Preheat the oven to 220°C (425°F, note 4). Arrange muffins liners in a muffin pan.

Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps.

Add all of the wet ingredients to the bowl and mix until just combined.

Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin.

Making the muffin batter:

Optional: sprinkle the flaked almonds on top of your muffins.

When you&#39;re ready to bake the muffins, reduce the oven temperature to 180°C (350°F). Immediately place your muffins in the oven.

Bake the muffins for around 22-25 minutes. If you insert a toothpick into a muffin, there shouldn&#39;t be any wet batter on it, though some crumbs are fine.

Cool the muffins in the pan for 10 minutes then allow them to cool on a wire rack.

Baking the muffins:

Add the powdered sugar and lemon juice to a medium mixing bowl. Whisk until combined. The icing should be runny but hold its shape for a few seconds when you drizzle it. To make the icing thicker, add 1 tablespoon of powdered sugar and mix again. To make the icing thinner, add a few drops of lemon juice and mix again.

When the muffins have cooled, drizzle the icing on top.

The undecorated vegan lemon muffins can be enjoyed warm. Otherwise enjoy the muffins at room temperature.

Store the muffins in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer for up to 1 month.

Optional: Making the lemon icing

These Lemon Poppyseed Muffins have crispy golden edges and a fluffy, melt-in-your mouth crumb! The perfect breakfast treat. 

(280 g) flour, spooned and leveled*

baking soda

flaxseed

(158 g) cane sugar

lemon zest (about 1 lemon)

(235 mL) vegan yogurt*

(60 mL) non-dairy milk

(60 mL) neutral oil

lemon juice (about 1 lemon)

Prep

Preheat the oven to 425F and line a muffin tin with paper liners.

Dry Ingredients

Sift the flour, baking powder, and baking soda into a large mixing bowl. Add in the poppy seeds, flaxseed, and salt, then mix until combined. Form a well in the center of the bowl and set aside.

Wet Ingredients

Pour the sugar into a medium bowl, then add in the lemon zest. Use your hand to massage the lemon zest into the sugar &#8211; this ensures it gets evenly distributed, and gives a better lemon flavor. Add in the vegan yogurt, milk, oil, lemon juice, and vanilla. Stir until the sugar is dissolved.

Combine

add the wet ingredients to the bowl of dry ingredients and stir just until a slightly lumpy batter forms &#8211; the batter will be very thick. Use a spoon or large cookie scoop to fill each muffin liner 7/8 of the way full. 

Bake

Place the muffins in the middle rack of the oven. Bake at 425F for 7 minutes, then, without opening the oven, reduce the temperature to 350F. Continue to bake the muffins for an additional 20 to 22 minutes. The initial raised temperature helps the muffins to rise better and get golden tops.

Lemon Glaze (Optional)

If you’d like to make the lemon glaze, combine the powdered sugar and 2 teaspoons of the lemon juice together in a small bowl and whisk until smooth and glossy. Add the remaining teaspoon of lemon juice if the mixture is too thick. Set aside.

Serve &amp; Store: Remove the muffins from the oven and let sit in the baking tray for 1 to 2 minutes, until no “crackling” sounds occur and the muffins have set. Carefully transfer the muffins to a cooling rack, or enjoy warm. Top with lemon glaze just before serving &#8211; store any leftover glaze in a sealed jar at room temperature for up to 3 days. Leftover muffins will keep at room temperature for up to 3 days for the best texture, or in the freezer for up to 3 months. Muffins can be reheated in the oven or microwave. I don’t recommend glazing your muffins until right before eating, otherwise the tops will get a little soggy.

Made these last night and they came out perfectly moist, fluffy and with a nice golden top. Totally convinced my skeptical roommate (her previous experiences with vegan baked goods were mediocre to say the least). I added the zest of two lemons, but skipped the glaze. Thanks Caitlin!

https://content.jwplatform.com/videos/IJvrTZtb.mp4

Vegan Lemon Poppyseed Muffins

These Gluten-Free Vegan Lemon Muffins are fluffy, sweet and tangy. They&#039;re made with yogurt, which keeps them seriously moist. They come together in one bowl and are refined sugar free too.

Gluten-Free Vegan Lemon Muffins

60 g coconut oil ((or sub olive or vegetable oil))

230 ml unsweetened plant-based yogurt

lemon zest ((use unwaxed lemons))

maple syrup ((or sub any other sweetener))

150 g ground almonds (almond meal) (**)

flour

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Once melted, add the yogurt to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds.

Sift in the flour, baking powder and bicarbonate of soda.

Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry.

Transfer the mixture between muffin cases in a muffin tin.

Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.

For the muffins:

Whilst the muffins are baking, mix together the lemon juice and maple syrup.

Drizzle it over the muffins as soon as they’re out of the oven – it will soak into the muffins better when they’re hot.

These muffins taste best eaten on the day they’re made, but keep for a few days. They can be reheated in the oven or an oven toaster if you like!

For the lemon syrup:

https://www.youtube.com/watch?v=-1IIQvpXSAQ

These Gluten-Free Vegan Lemon Muffins are fluffy, sweet and tangy. They’re made with yogurt, which keeps them seriously moist. They come together in one bowl and are refined sugar free too. Perfect for breakfast, a snack or dessert.
Full recipe: https://www.rhiansrecipes.com/lemon-muffins/ 

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