Wake up to these PERFECT Vegan Lemon Poppy Seed Muffins. They are everything you want in a muffin: moist, citrusy, sweet, and with a little crunch. Make them in under 30 minutes!
Do you remember those HUGE muffins from Costco that came in large cardboard trays and wrapped in cellophane?
Each package contained 12 deliciously enormous muffins: blueberry, double chocolate, and lemon poppy seed. For a short time when I was a child my family had a Sunday breakfast tradition of eating these Costco muffins. Despite all the freshly made, home-baked pastries and desserts that were accessible to me growing up, these store-bought muffins were the. best. thing. ever.
So on Sunday mornings, we would each get to choose one muffin that was all ours.
As I remember it my sisters always went for the double chocolate muffins. My parents’ muffin of choice was for the blueberry, and I thought they were all crazy because is there anything better than a lemon poppy seed muffin?
No. No, there is not.
And so, today, I bring you Vegan Lemon Poppy Seed Muffins. And I think you’re gonna love them.
Recipe Video
Ingredients & Substitutions
Like most of the vegan muffin recipes on this blog, these lemon poppy seed muffins are super simple to make! They just require a little bit of whisking, folding, and baking. If you think you can do that, then let’s make some vegan muffins!
Here is everything you need.
- Non-Dairy Milk – I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the muffin.
- Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.
- All-Purpose Flour – For healthier flour options, you can use a 1:1 gluten-free flour blend, buckwheat, or spelt flour.
- Baking Powder & Soda
- Salt
- Poppy Seeds
- Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Oil – This recipe calls for canola oil because it creates the best texture without added flavor. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor. If you want to eliminate the oil altogether, swap it out for the same amount of applesauce.
- Vanilla Extract
- Lemon Juice & Zest
Step-by-Step Instructions
Step One – Make the Batter
To start, we must first make our “buttermilk”. To do this, mix together soymilk with 1 teaspoon of apple cider vinegar and set it aside for 5 minutes to curdle. Once it’s curdled, whisk in the sugar, oil, lemon juice, and lemon zest.
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In a small bowl whisk together the dry ingredients. That’s the flour, baking powder, baking soda, salt, and poppy seeds. Whisk until it’s well combined and set aside. Add the wet ingredients to the dry and mix until all the flour is evenly hydrated.
Step Two – Bake the Muffins
Scoop your batter into a greased muffin tin. I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. With an ice cream scoop, you can ensure the muffins are equally sized as well. Fill each muffin mold about 3/4 of the way full and bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.
Remove the vegan lemon muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.
Step Three – Make the Lemon Glaze
While the muffins are baking, whisk together the powdered sugar and lemon juice to make your lemon glaze. Once the muffins are out of the oven, spoon about one tablespoon of glaze over each warm muffins then let the muffins continue cooling until completely cool.
Serving and Storing
Serving – Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist! Serve them with a matcha latte or chai tea.
Storing – Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
- Fill muffin tins about 3/4″ of the way full. Any fuller than that and they will overflow.
- Let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
- Glaze the muffins while they are still warm. This allows the glaze to melt over the lemon poppy seed muffins.
Frequently Asked Questions
Yes. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk as well.
Yes! If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
For sure! For gluten-free muffins, I recommend using a 1:1 baking blend.
Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.
I recommend coconut sugar. Other readers have replaced the sugar with 1/2 cup maple syrup or simply reduced the sugar by 25%-50% with great success. Check out my complete guide to vegan sugar for more ideas.
More Vegan Muffin Recipes
- Blueberry Muffins
- Mixed Berry Crumb Muffins
- Healthy Vegan Banana Muffins
- Pumpkin Muffins
- Chocolate Zucchini Muffins
And make sure to check out all my muffin & pastry recipes for inspiration.
Vegan Lemon Poppy Seed Muffins
Ingredients
Muffins
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3 tbsp poppy seeds
- 2/3 cup granulated sugar
- 1/4 cup + 1 tbsp vegetable oil
- zest & juice of 2 lemons
- 1 tsp. vanilla extract
Lemon Glaze
- 1/2 cup powdered sugar
- 2-3 tsp. fresh lemon juice
Instructions
- Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
- 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 soy milk, whisking while adding, until completely incorporated. Add the dry ingredients to the wet, folding in gently until just combined.
- Fill the muffin liners 2/3 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 tbsp of glaze over each warm muffins then let the muffins continue cooling until completely cool.
Video
Notes
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
- Glaze the muffins while they are still warm. This allows the glaze to melt over the lemon poppy seed muffins.
- If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. Muffins may take a few minutes longer to bake since the batter will be chilled.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Sophia says
A true CROWD PLEASER! Everyone I serve these to ask me for the recipe. So delicious, so moist, so lemony! They are gone within the day if I make them for my family. LOVE IT! Thank you!!
Maggie says
I haven’t made these yet, but just wondered if I could use the vanilla almond milk I have in my fridge instead of soy? Do you think they will turn out alright?
Cassidy Smith says
AMAZING! They were so delicious and most! I tried a different vegan lemon poppyseed recipe and it was too dense but this one is great! I used oat milk and 2tbs of poppy seeds and a little extra lemon juice and zest. Will definitely be making again!!
Izzi says
Just super muffins.I did reduce the sugar in the mix because of the glaze, but just as much a treat as a cupcake. Thanks for the great recipe!
Daphne Bal says
Made these today as part of a high tea and they were a big hit! Delicious, sweet, moist and zesty. Will definately be making these again!
Anna Brewer says
Super easy recipe for delicious lemon muffins. I can’t really complain – they were so simple to make and tasted amazing!
Tom says
Love these muffins!
Emily says
Super moist, tart lemon flavor with a glazed icing ! Delicious recipe that takes so little effort. I made two mini loaves of bread in place of muffins and they took about 10-15 mins longer to bake but came out soft and fluffy and delicious! I ran out of poppy seeds so I toasted some sesame seeds and added it to the batter and it added a nutty flavor we loved. This is my go to lemon poppy seed recipe , no questions asked. I’m not even vegan. We use almond milk.
Audrey says
It seems that if you change the serving the number of lemons doesn’t change. I’m doubling it, so will use 4
Lisa says
This is an easy recipe and packed with lemony flavor!
Ellie says
Made these today and they turned out well! Love the texture, and the combination of lemon and poppy seed. The lemon glaze really adds the finishing touch with an extra flavour boost.
Cindy says
Hi, I’m just wondering if I can substitute buttermilk for the soy milk and cider vinegar as I always have it in the fridge as I drink it! They look delicious.Thank you
Tiffany Andersen says
I feel bad that I don’t leave more reviews on all the recipes I try…this one, however, warranted a same day post. I am not vegan but I often make vegan things so that my co-workers who are can partake. These were absolutely phenomenal! I continue to be amazed that we can exclude eggs and end up with the same texture as baked goods made with eggs…I did make a couple of adjustments based on reviews I read. I added about 2 tablespoons of poppy seeds instead of 3, it was plenty. I added extra lemon zest that I massaged into the sugar before adding other ingredients because, why not! It amplifies the lemon flavor by extracting the oils from the lemon. I also added a little splash of lemon extract. I’m not a fan of artificial extracts but in a case where I have a bunch of natural flavorings already, it adds a little citrus boost that doesn’t taste artificial. These were lemony deliciousness…added the glaze with a splash of vanilla paste and wow! If you love lemon…make these!
Adrienne says
Made these for the first time and my only modification was using oat milk instead of soy. The texture of these muffins are fantastic, and the glaze is delicious; however, we both agree that far more lemon flavor is needed in the muffin, and less poppy seeds should be used.
Next time, I’d add either more lemon zest or perhaps lemon extract, and only use 2T poppy seeds.
Bailey says
Hi can you please state the amount of lemon juice and zest since the size of lemons can vary so much?
Lili says
I only had 1 pretty large lemon and I look forward to making this recipe again with two lemons. These muffins baked really well and are so soft and fluffy! I wonder if the author could let us know how much in cups the juice of 2 lemons is supposed to make ? My lemon made exactly 1/3 cup juice.
I also used chia seeds instead and rice milk. I wonder if the buttermilk is what makes these muffins so fluffy because I’d never made muffins so fluffy.
Leine says
These taste incredible and were a big hit in my household! I used coconut milk and threw in some blueberries at the very end, which was a tasty addition. However, the muffins really stuck to their wrappers and some of the muffin had to be scraped off the bottom with a fork. Why did this happen and how could I prevent it in the future? (Looking through previous comments, I’m not the only one who ran into this.)
Brightways says
It’s not the muffins, it’s the liners. I only use the unbleached parchment ones and they are flawless every time. I make dozens of muffins monthly!