Vegan Lemon Poppyseed Muffins
Vegan lemon poppyseed muffins are easily my new favorite dessert! I’ve always loved lemon desserts over pretty much every other option, so this was a natural fit for me to try. Making substitutions to make it completely vegan is really easy, and they come out moist and perfect.
The fresh lemon juice in it really pops for a delicious flavor. This will be a crowd-pleasing recipe no matter if you’re vegan or not!
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Have you tried these vegan lemon poppyseed muffins? Come on in and let me show you how easy and fun they are to make!
Vegan Lemon Poppyseed Muffins Ingredients
Flour, 2 cups
Sugar, ⅔ cup
Poppy seeds, 2 tablespoons
Baking Powder, 2 ½ teaspoons
Salt, ½ teaspoon
Applesauce, 1 cup
Oil, ⅓ cup you can use any neutral flavored oil, canola, vegetable, grapeseed, coconut
Almond milk, ¾ cup
Lemon juice, ¼ cup
Lemon extract, 2 tablespoons
Lemon zest, 1 tablespoon, or the zest of one lemon
Lemon Glaze Drizzle
Powdered sugar, ½ cup
Lemon juice, 1 tablespoon
Vegan Lemon Poppyseed Muffins Directions
Preheat the oven to 400 degrees.
Start with all of the dry ingredients in a mixing bowl.
Next, whisk the wet ingredients in and mix until just combined. Don’t over mix, or the muffins will become dense and not rise as well.
Scoop into muffin cups. I love these silicone cups. This recipe will make 12 regular size muffins.
Fill the cups until they are about ¾ full, as they will rise and need space to do so.
Put the muffins in the oven at 400 degrees, then reduce the heat to 375 degrees.
Bake at 375 for 20 minutes. If you’re making mini muffins, start checking at 15 minutes. The time may vary by a couple of minutes depending on your specific oven, the size and how full the muffin cups are filled.
Using a cake tester, poked into the center of a muffin, it should come out clean when the muffins are done.
Mix together the powdered sugar and lemon juice to create a delicious drizzle that really makes the flavor of these muffins pop.
You can wait for them to cool completely then splash over the top of the muffins using a whisk or a fork. Or you can drizzle when they’re warm so the drizzle will soak into the top of the muffins. It is up to you. When they’re fully cooled, the lemon drizzle will be more aesthetically pleasing, but I prefer the way it soaks in when they’re warm.
Be sure to start the oven at 400 and then reduce to 375. This will help the muffins to rise better when they first go into the oven, being at a higher temperature.
Don’t over mix the batter, as they will come out dense. Mix just enough to combine everything and then stop. Nobody wants a dense muffin!
If you’re wanting to substitute the applesauce, whatever you choose should be the equivalent of two eggs.
Do not use almond flour without researching the ratio for substitution. I haven’t tried it myself, but I’ve read about others who have and it didn’t come out correctly. Just be sure you have the proper ratio and you can certainly swap regular flour for almond flour. Otherwise the batter will come out too wet.
If you are wanting to simply make these without vegan substitutions, swap the applesauce for two eggs, and the plant based milk for traditional cow milk.
What Makes Them Vegan
My husband asked me when I was making these what substitutions were made to make them vegan. The answer is simple, the applesauce is substituted for eggs, and the almond milk for cow milk. That’s it!
Which is exactly how I like my vegan recipes. With simple substitutions that aren’t processed or take any extra work to make instead of a traditional recipe.
Why I Love This Recipe
I love this recipe because it is so simple to make. I’ll be the first to admit that I’m a lazy baker, and this recipe is simply perfect for that. Mix everything together, pop it in the oven, and call it a day!
Because this recipe is so simple to make, anyone with any level of baking skills can make it themselves. Even if you’re the person who can burn water, you can seriously make these muffins. You don’t have to be Betty Crocker to make tasty muffins.
My husband is nowhere near vegan, quite the opposite, and he absolutely loved these muffins! They are so, so tasty, and will definitely be a crowd-pleaser, no matter the dietary choices or preferences.
Our best friend is a vegan, and I love developing recipes that I can make when he stops by, and he can take this recipe to share and make for others as well. It can sometimes feel like a daunting task to make tasty foods when you have that one vegan person in your circle, if that is a friend or family member.
I am beyond excited that this is a recipe everyone can enjoy, no matter if you’re vegan or not.
I found that these are a perfect way to start the day, and aren’t just a dessert. They can be an amazingly simple breakfast that you can grab and go on your way out the door on busy mornings. That is perfect for school age children as well, if they are late for school and need something to eat without taking any extra time.
Have you tried making these vegan lemon poppyseed muffins? Are you a fan? Let me know your thoughts in the comments!
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