Lemon Poppy Seed Muffins Vegan

Nothing beats vegan lemon poppy seed muffins for breakfast any time of the year to feel like it’s spring! I’ve always been quite a muffin afficionado, making all kinds of vegan versions of the classic muffins from my Vegan Banana Muffins to my Vegan Raspberry Muffins, or the classic of the classics Vegan Blueberry Muffins. These easy lemon muffins are moist and sweet with a tangy lemon flavor and deliciously nutty, fruity poppy seeds.

Why You’ll Love These Muffins

These lemon poppy seed muffins are easy egg-free, dairy-free breakfast muffins with a refreshing lemon flavor and filled with poppy seeds for a nutty flavor. They are fluffy, moist, and topped with a lovely sweet lemon glaze. They are similar to my Vegan Lemon Blueberry Muffins but with the added benefits of the poppy seeds: taste, texture, and nutrition.

Ingredients and Substitution Tips

All you need to make this vegan lemon poppy seed muffins recipe are:

All-Purpose Flour – While the recipe might work with gluten-free flour and spelt flour, I haven’t tried these options. Almond Milk or any non-dairy milk you love such as coconut milk, cashew milk, or oat milk. Freshly Squeezed Lemon Juice Lemon Zest Sugar – I prefer using unrefined cane sugar. It has a light color that is preferable to keep the lemon muffins pale. You can also use coconut sugar, but the muffins will be darker. Poppy Seeds – You can soak the seeds in water for 30 minutes to soften their texture and avoid a crunchy texture. Soaking poppy seeds also makes them easier to digest. To do so, soak the seeds for 30 minutes in a small bowl with cold tap water. Set aside 30 minutes, drain over a small sieve, and use in the recipe. Avocado Oil or any vegetable oil you have at home that doesn’t have a too strong flavor for baking. Refined melted coconut oil works great for example, or melted vegan butter. Vanilla Extract Baking Powder Salt

How To Make Lemon Poppy Seed Muffins

This recipe is inspired by my vegan blueberry muffins, and it’s one of the easiest vegan muffin recipes around. To glaze your vegan lemon muffins you will need:

Powdered Sugar Lemon Juice – freshly squeezed Lemon Zest – optional Milk

Stir the ingredients in a small mixing bowl until the glazing is thick and runny. If too thin, add a bit more powdered sugar to thicken it up. If too thick, thin it out with more milk adding a few drops at a time. Drizzle the lemon glaze on top of the vegan muffins and add a pinch of lemon zest on top if you like extra citrus, tangy flavor.

Serving

These vegan lemon poppy seed muffins don’t need any toppings to be enjoyed. They are the best breakfast muffins for your cup of vegan matcha latte or skinny vanilla latte. You can slightly spread vegan butter or cashew butter in the crumb for a touch of flavor.