Description
Soft, moist vegan lemon poppy seed muffins with bright citrus flavor and a light crumb.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp poppy seeds
- 1 cup almond milk
- 1/3 cup vegetable oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- Whisk flour, sugar, baking powder, salt, and poppy seeds in a large bowl.
- In another bowl, mix almond milk, vegetable oil, lemon juice, lemon zest, and vanilla.
- Pour wet ingredients into dry ingredients. Stir until just combined.
- Divide batter evenly among muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter to avoid dense muffins.
- Fresh lemon zest provides the best flavor.
- Store cooled muffins in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg