Easy Recipes: Vegan Lemon Poppy Seed Muffins
Fluffy vegan lemon poppy seed muffins that are bursting with citrus flavor and simple to make.
Servings: 12 muffins
Ingredients
- 1 ¾ cups (245g) all-purpose flour
- 2 tbsp poppy seeds
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (150g) granulated sugar
- ¾ cup (180ml) dairy-free milk
- ½ cup (120g) dairy-free yogurt
- ⅓ cup (80ml) neutral oil
- ¼ cup (60ml) lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, salt, and sugar.
- In a separate bowl, mix the dairy-free milk, yogurt, oil, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Evenly divide the batter among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.