Vegan Lemon Poppyseed Muffins

Vegan Lemon Poppyseed Muffins, an easy plant-based muffin recipe with lemon juice, lemon zest, and crunchy poppyseeds. Ready in under 30 minutes!

plant-based lemon poppyseed muffins on a white table with a lemon

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Love lemon poppyseed muffins, but not sure how to make them vegan? These easy peasy muffins use baking ingredients you likely already have on hand, and they are so soft and moist you’d never know that they’re vegan.

👉 Ready to learn how to make plant-based poppyseed lemon muffins? Let’s do it!


❌ Ingredients

  • Flour: all-purpose flour is what I used in this recipe, but you can use gluten free all-purpose other another gluten free flour (I have not tested it)
  • Lemon juice and zest: zest a lemon and then squeeze the juice, we’ll use both to flavor the muffins
  • Poppyseeds: very thin, small black seeds from the poppy flour that add a nice crunchy texture
  • Plant-based milk: a creamy plant-based milk like oat or soy works best
  • Apple cider vinegar: a splash adds a dash of flavor
  • Oil: a light vegetable oil or apple sauce, if you want to go oil-free
  • Vanilla extract: adds flavor and a light brown solor
  • Sugar: granulated white sugar is best, though brown sugar can also be used
  • Baking powder, baking soda, salt: helps muffins to rise and become soft
  • Recommended tools: muffin tin, mixing bowls
bowls of flour, lemon zest, poppyseeds, baking soda, baking powder, and other ingredients for muffins

🥣 How to make (step-by-step photos)

1️⃣ Step One: Preheat oven and prep muffin tin

The first step to making plant-based lemon poppy seeds muffins is to preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Then line a muffin pan with muffin liners and set aside.


2️⃣ Step Two: Combine the wet ingredients

To a small bowl, add plant based milk, apple cider vinegar, lemon juice, and vanilla extract.

Whisk to combine, then let sit for 5-10 minutes while you prepare the rest of the ingredients.

wet ingredients for muffins inside a bowl with a whisk
Combine wet ingredients

3️⃣ Step Three: Make lemon zested sugar

To a small bowl or plate, add granulated sugar and lemon zest.

Then, using your hands, mash the zest into the sugar to help release the lemon zest oils to coat the sugar. This will provide a very strong lemon taste for the muffins.

lemon zest and granulated sugar in a bowl on a white table with a lemon
Rub lemon zest with sugar

4️⃣ Step Four: Combine dry ingredients

Combine the all-purpose flour, poppy seeds, baking powder, baking soda, and the lemon zested sugar from step two into a large bowl. Use a whisk to combine ingredients.

flour, baking soda, baking powder, poppyseeds, and salt in a bowl for muffins
Combine dry ingredients

5️⃣ Step Five: Fold wet ingredients into dry ingredients

Slowly drizzle in the wet ingredients into the dry ingredients and fold together with a baking spatula.

Keep folding until all ingredients are combined, but do not over mix.

lemon poppyseed muffin batter inside a mixing bowl with a baking spatula
Mix wet and dry ingredients

4️⃣ Step Four: Bake muffins

Fill muffin cups about 3/4 of the way full, which is about 1/4 cup of the batter.

a muffin tin with lemon poppyseed batter inside muffin liners before baking
Fill muffin tins

Then bake for 20 minutes, until a toothpick comes out clean with no batter residue.

Remove the muffin pan from the oven and place muffins on a baking rack until cool. Then serve or store to enjoy later!

a muffin tin with vegan lemon poppyseed muffins after baking

❓ Recipe questions + quick tips

Can I make the batter ahead of time?

You can make muffin batter up to two days ahead of time, but the batter may thicken and the muffins won’t be as soft and fluffy. Add a small amount (1/4 cup) of plant-based milk to the batter to thin it out if it’s too thick before baking.

Can you make this recipe oil-free?

Yes! Simply use applesauce instead of oil in this recipe for oil-free muffins.

Can I make this recipe gluten free?

To make this recipe gluten free, simply use a gluten free all-purpose flour or another gluten free flour like spelt (I have not tested this).

vegan lemon poppyseed muffins on a white table with fresh lemons

💡 Ideas for serving

  • As a tasty breakfast muffin. Make a big batch of these muffins for an on-the-go plant-based breakfast.
  • As an afternoon snack. Pair this muffin with a piece of fruit for a quick afternoon snack.
  • As a dessert. Drizzle a bit of homemade icing or other sweet topping for an easy dessert.
a muffin tin with lemon poppyseed muffins after baking

🧊 How to store

  1. Refrigerator storage: Store leftover muffins in an airtight container in the refrigerator for up to five days.
  2. Freezer storage: Freeze in a freezer-friendly bag or container for up to one month. To thaw, remove from the freezer into the refrigerator for 24 hours before enjoying.
a lemon poppyseed muffin on a white table with a bowl of poppyseeds

👉 More plant-based muffin recipes

Want more vegan muffin recipes? Try Vegan Bran Muffins, Blueberry Bran Muffins, Zucchini Bread Muffins, and Lemon Berry Cornmeal Muffins.

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NOT SURE WHERE TO START WITH PLANT-BASED EATING?

Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

vegan lemon poppyseed muffins on a white table with fresh lemons

Vegan Lemon Poppyseed Muffins

Kristina Todini, RDN
Vegan Lemon Poppyseed Muffins, an easy plant-based muffin recipe with lemon juice, lemon zest, and crunchy poppyseeds. Ready in under 30 minutes!
5 star (1 rating)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast + Brunch
Cuisine Vegan
Servings 12 muffins
Calories 170 kcal

Equipment

  • 1 muffin tin
  • 2 mixing bowls
  • 1 microplane

Ingredients
  

  • 1 cup plant-based milk oat or soy
  • 1 tablespoon apple cider vinegar
  • ¼ cup vegetable oil or applesauce if oil-free
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • ½ cup granulated sugar
  • 2 cups all-purpose flour or gluten free flour
  • ¼ cup poppyseeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Instructions
 

  • Preheat oven: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with muffin liners and set aside.
  • Combine wet ingredients: To a small bowl, add 1 cup plant-based milk, 1 tablespoon apple cider vinegar, ¼ cup vegetable oil, 3 tablespoons lemon juice, and 1 teaspoon vanilla extract. Whisk to combine, then let sit for 5-10 minutes while you prepare the rest of the ingredients.
  • Make lemon zested sugar: To a small bowl or plate, add 2 tablespoons lemon zest and ½ cup granulated sugar. Using your hands, mash the zest into the sugar to help release the lemon zest oils to coat the sugar. This will provide a very strong lemon taste for the muffins.
  • Combine dry ingredients: Combine the 2 cups all-purpose flour, ¼ cup poppyseeds, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and the lemon zested sugar from step two into a large bowl. Use a whisk to combine ingredients.
  • Fold wet ingredients into dry ingredients: Slowly drizzle in the wet ingredients into the dry ingredients and fold together with a baking spatula. Keep folding until all ingredients are combined, but do not over mix.
  • Bake muffins: Fill muffin cups about 3/4 of the way full, which is about 1/4 cup of the batter. Then bake for 20 minutes, until a toothpick comes out clean with no batter residue. Remove the muffin pan from the oven and place muffins on a baking rack until cool. Then serve or store to enjoy later.

Notes

Prep ahead: You can prep the lemon zested sugar ahead of time to reduce prep, or make the batter up to two days ahead of baking (however, the muffins will be much thicker if you prep the batter ahead).
Leftovers and storage: Store leftover muffins in an airtight container in the refrigerator for up to five days. Freeze in a freezer-friendly bag or container for up to one month. To thaw, remove from the freezer into the refrigerator for 24 hours before enjoying.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and can be made gluten free using a gluten free all-purpose or spelt flour (I have not tested this).

Nutrition

Serving: 1muffinCalories: 170kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 224mgPotassium: 55mgFiber: 1gSugar: 10gVitamin A: 42IUVitamin C: 3mgCalcium: 103mgIron: 1mg
Keyword vegan lemon poppyseed muffins
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