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Front view of lemon poppy seed muffins on a white plate whit glaze on top.

Vegan Lemon Poppy Seed Muffins

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 people
Calories 287kcal


  • 1 Standard 12-Slot Muffin Tin
  • 12 Muffin Liners
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Spatula


Wet Ingredients

  • 1 cup soy milk or any plant-based milk
  • 2 tablespoons lemon zest
  • 1 tablespoon fresh lemon juice (zest lemon before juicing)
  • 1 cup cane sugar
  • ½ cup canola oil
  • ½ cup applesauce
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 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!)


  • 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.


Measuring Flour - For accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, Aerate the flour first, then 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, lightly sweep a butter knife across the top to remove the excess flour.


Serving: 1muffin | Calories: 287kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 109mg | Sugar: 28g