Super moist Lemon Poppy Seed Muffins drizzled with icing are the perfect breakfast, brunch, snack, or dessert! They’re fluffy, perfectly sweet and lemony! You just need 8 to 10 simple ingredients and 30 minutes to make this easy recipe. No one will guess these are vegan & gluten free!
2 ¼cupregular or gluten-free all-purpose flourIf gluten free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
½tablespoonpoppy seeds
Lemon Icing
1cuppowdered sugar
1tablespoonunsweetened almond or oat milkor regular milk
2tablespoonsoftened vegan butteror regular butter
1tablespoonlemon juice
Instructions
Lemon Poppy Seed Muffins
Preheat the oven to 350ºF.
Mix the milk, lemon juice, melted vegan butter, sugar, vanilla, and lemon extract together. Then, add the baking powder and baking soda and mix. Mix in the flour until a smooth silky batter forms and then fold in the poppy seeds.
Prepare 16 muffin molds with paper liners and then spray the paper liners with a little nonstick spray to keep them from sticking.
Pour the batter into the lined and greased muffin molds and bake for 25 minutes.
While the muffins are baking, use a whisk to mix the powdered sugar, almond milk, lemon juice, and softened vegan butter together to make the lemon icing.
Allow the muffins to cool before drizzling the icing over top.
Notes
To store leftovers: Place on a wire rack to cool completely. Then, store in an airtight container at room temperature for up to about 2 days or in the refrigerator for up to 1 week.
To freeze: Once completely cool, place in a resealable freezer-safe bag and freeze for up to about 3 months. Let muffins thaw at room temperature or rewarm gently in the microwave.