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Brighten your day with a dash of fresh, zesty goodness with these Vegan Lemon Poppy Seed Muffins. They are incredibly moist, tender, and full of citrus flavors! Topped with a sweet lemon glaze, they are just as delicious as bakery muffins.
These Vegan Lemon Poppy Seed Muffins are definitely one of our new favorites around here! I've made many batches to get them right and we happily devoured them.
We just love the combination of sweet and tangy flavors along with the subtle crunch from the poppy seeds. They are so perfect for spring and summer and easy enough to make a batch to bring to parties, potlucks, and bake sales.
Ingredients, Notes, and Substitutions
All you need are a few simple ingredients to get these Lemon Poppy Seed Muffins in your kitchen. Here are some quick notes and substitution ideas:
- Poppy Seeds - have a nut-like taste and aroma plus a crunchy texture that simply elevates these lemon-flavored muffins.
- Lemon Zest + Lemon Juice – this gives the muffins a bright, citrusy flavor.
- Soy Milk - I like using this because it curdles really well when mixed with lemon juice. However, feel free to use whatever plant milk you have on hand, like almond or oat.
- All-Purpose Flour - I haven't tried these with gluten-free flour yet, but I'd imagine a 1.1 all-purpose gluten-free will work nicely. You may need to make slight adjustments to the measurements.
- Cane Sugar - adds sweetness to balance the acidity of the lemon. You can also use brown sugar as an alternative.
- Canola Oil – or any neutral-tasting oil will do. Sunflower, avocado, grapeseed, or vegetable oil are good options.
- Applesauce - this will keep the muffins moist and fresh longer! Another option that you can use is non-dairy coconut yogurt.
- Vanilla Extract - adds a delicate aroma and flavor to the batter.
- Powdered Sugar + Lemon Juice – to make a simple homemade sweet and tangy glaze!
- Baking Powder, Baking Soda, and Sea Salt
How to make Vegan Lemon Poppy Seed Muffins
Here's a quick summary and step-by-step photos to show you how easy the batter comes together (find the detailed recipe below).
- In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, add the soy milk, oil, applesauce, sugar, lemon juice, zest, and vanilla. Whisk to combine.
- Pour the wet ingredients into the dry ingredients. Using a spatula, stir and fold the batter gently until just combined.
- Divide batter evenly into each slot about ¾ full.
- Bake for 5 minutes, then lower the heat to 350 F. Now bake for 16-20 minutes. To check for doneness, lightly press the surface…It should spring back. Let the muffins cool in the pan for 5-10 minutes before removing them.
- When the muffins are completely cooled, you can add the glaze. Whisk the powder sugar and lemon juice together until fully combined and smooth. Drizzle over cooled muffins.
Lemon Poppy Seed Muffins Success Tips
Your muffins will turn out perfectly if you follow the instructions closely and measure the ingredients accurately. Here are some extra tips to ensure success:
- Measuring Flour - Don't scoop the flour with a measuring cup directly from the flour container. Instead, aerate the flour first, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, carefully brush the top with a butter knife to remove any leftover flour.
- Do not Overmix - When adding the dry and wet mixtures together, stir and fold the batter gently, so you do not overmix the batter. Otherwise, you will have dense and chewy muffins.
- Ingredients should be at room temperature - This will result in a smoother batter because the dry and wet ingredients can blend together easier.
- Let the Lemon Poppyseed Muffins cool completely before adding the glaze. If the muffins are warm, the glaze will melt and make the muffins soggy.
These Vegan Lemon Poppy Seed Muffins are best when they are fresh, but you can definitely store them for later. Here's how to do it:
- Room Temperature - the muffins should be completely cool before placing them in an airtight container. Line the bottom with paper towels to absorb any moisture that might result in early spoilage. Store in a cool, dry place for up to three days.
- Fridge - place the muffins in the refrigerator in an airtight container for up to 5 days.
- Freezer – if you need to store it longer than five days, wrap them individually in wax paper, then place them in a freezer bag. They can stay frozen for 3 months. It's best to freeze them without the glaze and just add it after they are defrosted.
If the glaze contains some sort of milk, I would recommend storing the muffins in the refrigerator to avoid spoilage. A lemon juice-based glaze can stay out at room temperature for a few days without issue.
If you don't have poppy seeds in your pantry, you can replace them with chia seeds or toasted sesame seeds. You can also use flax seeds, but they will add a different flavor and texture.
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it!
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Vegan Lemon Poppy Seed Muffins
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 2 tablespoons poppy seeds
Lemon Glaze (optional - but so good!)
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 Standard 12-Slot Muffin Tin
- 12 Muffin Liners
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- Preheat your oven to 425°F (220 °C). Fill a 12-Slot muffin pan with liners.
- In a large mixing bowl whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, add the soy milk, oil, applesauce, sugar, lemon juice, zest, and vanilla. Whisk to combine well.
- Now slowly pour the wet ingredients into the large bowl of dry ingredients. Using a spatula, stir and fold the batter gently until just combined. (*Don't over mix or it can create a dense and chewy muffin).
- Divide batter evenly into each slot about ¾ full (an ice cream scoop works great for this).
- Bake for 5 minutes, then without opening the oven door, lower the heat to 350 F. (177 °C). Now bake for 16-20 minutes. To check for doneness, lightly press the surface…It should spring back. You can also insert a toothpick in the middle… it should come out clean from wet batter.
- Let the muffins cool in the pan for 5-10 minutes before removing them. Then let them cool on a rack for at least 20-30 minutes before frosting.
- When the muffins are cooled, you can make the glaze. Whisk the powder sugar and lemon juice together until fully combined and smooth. Drizzle over cooled muffins.