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Lemon Poppy Seed Muffins

Sarah McMinn

breakfast dessert vegan


12 Servings

Prep time

15 Minutes

Cooking Time

20 Minutes


149 Kcal



  • 1 cup soy or almond milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  • 2½ teaspoon baking powder
  • ¼ teaspoon baking soda (reduce for high altitude)
  • ½ teaspoon salt
  • 2 tablespoon poppy seeds
  • ⅔ cup granulated sugar (do not reduce)
  • ¼ cup + 1 tablespoon vegetable oil
  • zest & juice of 2 lemons
  • 1 teaspoon vanilla extract

Lemon glaze

  • ½ cup powdered sugar
  • 2-3 teaspoons fresh lemon juice


  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spoon about 1 tablespoon of glaze over each warm muffins while still in the pan.
  7. Leave the muffins in the pan until completely cool (about 10 minutes).