Vegan Lemon Poppyseed Muffins
These vegan lemon poppyseed muffins are moist, flavorful, and totally addictive. They are also a cinch to make! If you like muffins for breakfast (like me) or want to dress them up with a little lemon-y glaze for dessert, these babies will be an easy addition to your sweets catalogue. I've made them a bunch of times already and they are always all gone too soon!
Equipment
- 1 hand mixer (or standmixer)
Ingredients
- 1/2 cup oat milk (120 g)
- 1/4 cup lemon juice
- 1 cup organic cane sugar (scant - 180 g)
- 3 tsp lemon zest
- 2/3 cup vegan butter (150 g)
- 1/2 cup vegan yogurt (120 g)
- 1 tbsp vanilla extract (or 1/4 tsp lemon extract)
- 2 1/2 cups all purpose flour (300 g)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 tbsp poppy seeds
- 1/8 tsp ground turmeric (optional)
Instructions
- Preheat your oven to 350° F and prepare your muffin tin by greasing it with oil or vegan butter. To a large bowl, add your sugar and lemon zest. Using your fingers, massage the zest into the sugar. The sugar crystals will "cut" your zest, releasing the oils. This will help maximize the lemony flavor for these muffins. Also, make your vegan buttermilk by stirring together your lemon juice with non-dairy milk.
- Next, add vegan butter (at room temperature). Using a hand mixer or stand mixer, combine the lemon sugar with your butter, until your butter becomes light colored. The sugar will "cut" the butter up as it creams, giving it a light and airy texture. This texture will transfer directly into your muffins. Then, add vegan yogurt, vanilla (or lemon) extract, and vegan buttermilk to the bowl. Still using your hand mixer, mix the ingredients together. It's ok if the wet ingredients don't look smooth (the dry ingredients will help with that).
- To a separate bowl, add flour, baking powder, baking soda, salt, and ground turmeric (if using). Whisk together to remove any lumps. Then, add to the bowl of wet ingredients. Mix together until just combined (guard against over-mixing).
- Then, spoon the batter into your prepared muffin tin. Bake for 28 minutes for jumbo muffins (my preference) or 20 minutes for regular sized muffins, until a toothpick inserted in the center of the muffin comes out clean. Let them cool for a few minutes before removing them from your muffin tin (they might otherwise fall apart). Then, enjoy!
Nutrition
Calories: 280kcalCarbohydrates: 40gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 237mgPotassium: 67mgFiber: 1gSugar: 18gVitamin A: 22IUVitamin C: 3mgCalcium: 101mgIron: 2mg
Tried this recipe?Let us know how it was!