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Vegan Lemon Poppy Seed Muffins drizzled with icing on a white plate.

Lemon Poppy Seed Muffins

Jillian Glenn
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!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 16 muffins
Calories 173 kcal

Ingredients
  

Lemon Poppy Seed Muffins

  • 1 cup unsweetened almond or oat milk or regular milk
  • ½ cup lemon juice
  • ¼ cup melted vegan butter or regular butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ¼ cup regular or gluten-free all-purpose flour If 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.
  • ½ tablespoon poppy seeds

Lemon Icing

  • 1 cup powdered sugar
  • 1 tablespoon unsweetened almond or oat milk or regular milk
  • 2 tablespoon softened vegan butter or regular butter
  • 1 tablespoon lemon 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.

Nutrition

Serving: 1muffinCalories: 173kcalCarbohydrates: 33gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 164mgPotassium: 13mgFiber: 2gSugar: 21gVitamin A: 135IUVitamin C: 3mgCalcium: 58mgIron: 1mg
Keyword lemon cupcakes, lemon muffins, lemon poppy seed muffins
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