Preheat the oven to 375F. Line a muffin tin with baking cups and
In a small bowl combine soy milk and apple cider vinegar and let
sit for 10 minutes to curdle. In another bowl combine flour, baking
powder, baking soda, salt, and poppy seeds. Set aside.
In a large bowl whisk together sugar, oil, vanilla extract, and
the lemon juice and zest. Slowly add curdled non-dairy milk, whisking
while adding, until completely incorporated. Add the dry ingredients
to the wet, folding in gently until just combined. Do not overmix.
Fill the muffin liners ⅔ full and bake for 18-20 minutes, until
a toothpick inserted in the middle come out clean. Set the muffins
on a cooling rack to cool.
While the muffins bake, whisk together the powdered sugar and
lemon juice. You may need to add a little extra lemon juice to get
a thick and smooth consistency.
Spoon about 1 tablespoon of glaze over each warm muffins while
still in the pan.
Leave the muffins in the pan until completely cool (about 10