Vegan Lemon Poppy Seed Muffins

A classic lemon poppy seed muffin made vegan and easily made gluten-free.

Course baked goods

Cuisine American, gluten free, vegan

Keyword vegan lemon muffin, vegan lemon poppy seed bread, vegan lemon poppy seed muffin

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 89kcal

1 cup apple sauce
1/3 cup canola oil any neutral-flavored oil will work or swap with extra apple sauce for oil-free.
3/4 cup plant-based milk
1/4 cup lemon juice
2 tablespoons lemon extract
1 tablespoons lemon zest (optional but recommended for more lemon flavor)

Preheat oven to 400°F (200°C).
Put all of the dry ingredients into a large mixing bowl and stir.
Pour in the wet ingredients and stir with a whisk until wet and dry ingredients are mixed. (Don't over mix).
Scoop into muffin tins that have been oiled or are lined with paper liners.
Fill the muffins 3/4 of the way full to allow room for them to rise.
Put the muffin tins in the oven and turn down the heat to 375°F (190°C).
Bake at 375°F (190°C) for 22 minutes for standard muffins. (18 minutes for mini muffins or 30 minutes for extra-large muffins).

While the muffins are cooling, mix together 1/2 cup powdered sugar and 1 tbsp lemon juice to create a lemon drizzle.
After the muffins have cooled, use a fork to splash the lemon drizzle on top of them.

Pro Tips for perfect muffins

Starting off with a hotter oven helps the muffins to rise better when they first go in the oven.
Don't over mix the batter; just stir enough to get the ingredients mixed together. (If you stir too much, it won't rise as much).
Only fill the muffin tins about 3/4 of the way full or they will overflow when baked.

To make gluten-free muffins

Swap the flour for a gluten-free flour mix and add 1 tsp of xanthan gum if your mix doesn't already contain it.