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–+ servings

Lemon Poppy Seed Muffin

Written by - Midhun Vasan
Soft, spongy and moist vegan lemon poppy seed muffin topped with thick lemon glaze, brings a zesty flavor from the lemon and a nutty undertone from the poppy seeds.
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Dairy Free | Nut Free | Seafood Free
Vegan
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 55 minutes
Course Dessert
Cuisine Non Specific
Servings 10
Difficulty Easy

Equipment

  • Muffin Tin
  • Mixing bowl
  • Whisk
  • Pastry Brush

Ingredients
  

Muffin

  • 1 cup Almond milk
  • 1 tsp Vinegar
  • 2 cups All purpose flour
  • 2 1/2 tsp Baking powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 tbsp Poppy Seeds
  • 2/3 cup Granulated sugar
  • 1/4 cup Oil + 1 tbsp
  • 1/2 cup Freshly squeezed juice
  • Zest of 2 lemons
  • 1 tsp Vanilla Extract

Lemon Glaze

  • 1/2 cup Powdered sugar
  • 2-3 tsp Lemon juice

Instructions
 

Muffin

  • Preheat the oven to 375F
  • In a small bowl or container, take the almond milk. Add the vinegar to prepare the buttermilk solution. Mix and keep aside for 5 minutes to curdle
  • In a large bowl, add sugar, oil, lemon juice and lemon zest. Mix everything. Add the buttermilk solution to this and mix well.
  • In a separate bowl, add in the flour, baking soda, baking powder, salt and poppy seeds. Whisk till well combined.
  • Add the dry ingredients to the wet ingredients, little by little. Mix until the batter is evenly wet and all ingredients are well incorporated.
  • Grease a muffin pan lightly with butter. Scoop out the batter and fill the muffin pan* with each mold being filled up to 2/3rd.
  • Bake for 18 minutes or until a toothpick inserted comes out clean
  • Let the muffins cool to room temperature in the pan itself. Use a butter knife to help release the muffins from the pan.

Lemon Glaze

  • Add the powdered sugar and lemon juice in a small bowl
  • Whisk it well to get a thick glaze
  • Pour it on to the muffin top.
Keyword afternoon tea, Breakfast muffins, Vegan muffin
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