Vegan Lemon Poppyseed Muffins (Gluten Free option)
The fluffiest, lemoniest, poppy seediest (?!?), most delicious muffins you will ever have! Drizzle a little icing over the top and you’ve got yourself a perfect breakfast treat.
Ingredients
Cupcake Ingredients
- 1-2 lemons' worth of zest and juice
- 1 cup non-dairy milk
- 2 tsp lemon juice
- ½ cup neutral oil
- 1¼ tsp vanilla extract
- 2 tbsp unsweetened applesauce *optional, see notes
- ½ cup + 3 tbsp + 1 tsp granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 2¼ cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 2 tbsp poppyseeds
- 2¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Icing Ingredients
- ½ cup powdered sugar *if you want a sugar free option, this links to my favorite powdered sweetener, you can substitute it 1:1 in place of regular powdered sugar
- 2-3 tsp lemon juice *can be subbed for non-dairy milk to make a sweeter icing instead of a lemon icing
Instructions
- Preheat the oven to 350°F, and line a muffin tin with cupcake liners or grease the tin.
- Zest the lemons – I like to use the zest of 2 lemons, you can do a little more or less to your own taste – and mix the zest in a bowl with the granulated sugar.
- Measure out the non-dairy milk and add in 2 tsp of lemon juice to curdle and create a vegan buttermilk consistency. Let it sit for a few minutes until curdled, using this time to mix together the dry ingredients - flour, poppyseeds, baking soda, baking powder, and salt.
- In a large bowl whisk together the curdled buttermilk, neutral oil, vanilla extract, and unsweetened applesauce if using. Then add in the sugar/lemon zest mixture and whisk again until combined. Add in the dry ingredients and mix until smooth.
- Spoon the batter evenly into each liner, they will fill around 2/3 of the way up.
- Place in the oven for 18-22 minutes. You want to take these out as soon as they are done to keep the insides as moist as possible. You will know they are ready once a toothpick inserted into a muffin comes out with just crumbs, no wet batter. Let them cool in the pan 5-10 minutes before moving to a cooling rack.
- If you are making the icing, mix the lemon juice (or non-dairy milk if you would prefer a sweeter glaze rather than a lemon glaze) and powdered sugar in a small bowl. Adjust amounts if you’d rather a thinner or thicker glaze. Drizzle over the top of the cupcakes.
- Eat and enjoy!
Notes
- Unsweetened applesauce – this is optional! If you have some laying around, I find it keeps the muffins moist for longer. But it is not needed for flavor, texture, consistency, or anything else.
NUTRITION INFO
Total amount: 12 muffins
Serving size: 1 muffin
Per serving amounts: (note - this does not account for icing)- Calories - 233
- Grams of fat - 10.4
- Grams of carbs - 32.1
- Grams of protein - 3
Tried this recipe?Let us know how it was!