Vegan Lemon Poppyseed Muffins

Name: Vegan Lemon Poppyseed Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 1/2 cups all-purpose flour; 2 tablespoons lemon zest (about 2 lemons); 1/4 cup lemon juice (about 2 lemons); 2 tablespoons poppyseeds; 1 teaspoon vanilla extract; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cup vegan greek yogurt; 2 flax eggs; 3/4 cup maple syrup; 1 cup powdered sugar (optional); 1 tablespoon lemon juice (optional); 2 tablespoons almond milk (optional)

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These Vegan Lemon Poppyseed Muffins are bright and fresh and bursting with Spring flavors! Don't sit on these, you don't want to miss out!

cake like desserts on wire rack with white napkin underneath

I don't know about you, but I am a sucker for lemon treats. There is just something so delicious about tangy and sweet lemon desserts. I think that is why I love Spring so much. The fresh and bright citrus flavors are my favorite. These Vegan Lemon Poppyseed Muffins are the perfect Spring treat! Fluffy muffins that are refined sugar-free, less than 10 ingredients and comes together in just 30 minutes. It really doesn't get much better than that! Make a double batch and eat them throughout the week. You won't regret it!

For some other delicious muffin recipes, check out these Gluten-Free Zucchini Muffins, these Vegan Blackberry Muffins with Almond Flour or these Banana Carrot Muffins!

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Why These Vegan Lemon Poppyseed Muffins are So Great
Ingredient Notes
Instructions
Substitutions
Variations
FAQ's
Equipment
Storage
Top tips
Other Great Breakfast Ideas!
Vegan Lemon Poppyseed Muffins
Food safety

Why These Vegan Lemon Poppyseed Muffins are So Great

Quick and Easy- These muffins are quick and easy to make. Just mix everything together and pop them in a muffin tin for 25 minutes and you are golden! Perfect for breakfast meal preps!
Family Favorite- These are a huge family favorite in our house! Everyone loved them and we ended up having to make a double batch just to keep everyone happy!
Vegan and Refined Sugar-Free- These muffins are vegan and refined sugar-free. There is the option of a powdered sugar glaze but in my opinion, it is good with or without it!

Ingredient Notes

Lemons- Lemons are the key ingredient in these Vegan Lemon Poppyseed Muffins. Make sure your lemons are ripe and juicy. I get my lemons at my work which has a huge lemon tree in the front yard but you can easily get ripe and delicious lemons at your grocery store.
Vegan Butter- The vegan butter helps to give these muffins a rich, buttery taste. If you aren't a fan of vegan butter, feel free to swap it for coconut oil.
Maple Syrup-To keep these refined sugar-free, we are using maple syrup as the sweetener in this recipe. If you don't like maple syrup, you can swap it for agave or your favorite sugar substitute.
Poppyseeds-Poppyseeds add great flavor and crunch to foods and they really take these muffins to another level! You can find poppyseeds in the spice section of your local grocery store.

See the recipe card for the full ingredient list and quantities.

Instructions

Preheat the oven to 350 degrees and spray a muffin tin with nonstick cooking spray
Make the flax egg and set aside
In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, poppyseeds and salt
In a separate bowl, whisk together the melted vegan butter, maple syrup, flax eggs, vanilla, vegan greek yogurt, lemon zest and lemon juice.

Slowly add the dry ingredients to the wet ingredients and stir until just incorporated. The batter will be extra thick.
Scoop the batter into muffin tins, filling ⅔ of the way full.
Bake the muffins for 25 minutes until a toothpick comes out clean.

How to Make the Optional Glaze

Using a small bowl, combine the powdered sugar, lemon juice and Almond Milk.
After baking, allow the muffins to cool completely and then drizzle the glaze over top of each muffin. Let sit for 5 minutes until the glaze is set and then enjoy!

Hint: Make sure you zest your lemons before you juice them. It will make it easier to get the zest.

Substitutions

Lemon Extract - If you don't have fresh lemons, you can substitute lemon extract in a pinch. Substitute it by using 2 21/2 teaspoons of extract.
Greek Yogurt - Feel free to swap the vegan greek yogurt with vegan sour cream.
Maple Syrup - You can swap the maple syrup with coconut sugar or agave.

Variations

Lemon Blueberry - Try adding some blueberries to the batter for a fun variation. The blueberries pair excellently with the lemons!
Meyer Lemons - Try using Meyer lemons in place of regular lemons! They don't have as much of the tang as regular lemons do but they are so delicious!
Streusel Top - Mix some vegan butter with brown sugar for a streusel top to the muffins.

Check out these Banana Blueberry Oatmeal Muffins for another fun recipe!

FAQ's

What do Lemon Poppyseed Muffins taste like?

The Lemon Poppyseed Muffins have a cake like texture and taste of bright lemon flavor with a slight crunch from the poppyseeds.

What is the secret to moist muffins?

To keep muffins moist, it is important to have a high fat content. That is where the greek yogurt and vegan butter come into play. It is also important to not over mix and over bake the muffin batter.

Are poppyseeds good for you?

Yes! Poppyseeds are good sources of protein and dietary fiber, as well as some essential vitamins and minerals, including calcium and magnesium.

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

Muffin tin
Mixing Bowls
Measuring Spoons and Cups

Storage

Let the muffins cool completely, then place them in an airtight container. Add the muffins in a single layer, then cover and refrigerate. They will stay good for up to 1 week in the refrigerator.

You can also store the muffins at room temperature for about 2 to 3 days. Due to the high moisture content, they will spoil quicker if left at room temp. I like to reheat briefly before enjoying.

Alternatively, you can freeze the muffins for up to 3 months. I like to thaw overnight in the fridge and then rewarm briefly before serving.

Top tips

Try microwaving your lemon for 20 seconds before cutting a juicing. Warming the lemon will help to get the most juice out.
Make sure you use vegan greek yogurt or vegan sour cream. Do not use plain vegan yogurt in this recipe. Plain yogurt is too runny and will add too much moisture to your batter causing them to spread more than puff.
If you choose to make the sugar glaze, place the lemon glaze in a gallon-sized ziplock bag, seal and cut the tip of a corner off. Squeeze the glaze out over the muffins.

stacked cake like desserts with wire rack in background

Other Great Breakfast Ideas!