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    Home > Vegan Desserts

    Vegan Lemon Poppy Seed Muffins

    By Emese Maczko on 06/30/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    These delicious vegan lemon poppy seed muffins are an explosion of citrusy flavor that will surely put a smile on everyone’s face! Made with fresh lemon zest and nutty poppy seeds, these melt-in-your-mouth muffins are a breeze to whip up and even easier to demolish. The best part is that you can enjoy these tangy treats anytime: For breakfast, an afternoon snack, or a post-dinner dessert!

    Several lemon poppy seed muffins on a black wire rack topped with a white glaze and a small lemon slices, and sprinkled with poppy seeds. Lemon slices are scattered around them.

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    If you love the taste of lemon as much as we do, you will want to try our other lemon-flavored desserts, such as our vegan blueberry lemon muffins, lemon blueberry crumble pie, and vegan lemon shortbread cookies!

    Jump to:
    • What to expect?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Equipment
    • Storing tips
    • FAQs
    • More vegan muffin recipes
    • Vegan Lemon Poppy Seed Muffins

    What to expect?

    This vegan lemon poppy seed muffin recipe combines poppy seed, fresh lemon zest, salt, baking powder, and vegan buttermilk. Next, flax seed is mixed with water and olive oil to create a vegan egg substitute. Once the muffins are baked to golden perfection, they are topped with a delicious and creamy lemon glaze. 

    This recipe is packed with citrusy flavor and has a soft, tender texture that your teeth will easily sink into. They may not be the tallest muffins you will ever see, but one thing for sure is that they will be the most delicious!

    Here is why you will love this recipe:

    • It is easy to make – You do not need much time, any special ingredients, or special equipment to make these muffins. All you need is one bowl, 10 minutes of prep time, and 30 minutes of baking time.
    • It is versatile – You can easily customize these vegan lemon blueberry muffins with different flavors, fillings, and toppings. Check the variations section for more ideas!
    • It is the most delicious – Before making this recipe, I researched what people like and do not like when it comes to lemon poppy seed muffins. These are the freshest, most flavorful, and most tender vegan muffins you will ever try!
    Several lemon poppy seed muffins on a black wire rack topped with a white glaze and a small lemon slices, and sprinkled with poppy seeds. Lemon slices are scattered around them.
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    Ingredients

    Ingredients of vegan lemon poppy seed muffins in small bowls like flour, milk, butter cubes, sugar, oil, vinegar, baking powder, ground flax seeds, salt, lemon zest, and poppy seeds.
    • Dairy-free butter – The butter needs to be at room temperature before use. Do not use cold butter.
    • Cane sugar – Other dry sugars such as coconut, brown, or white sugar are also acceptable. 
    • Flax egg – The combination of finely milled ground flax seeds and water is an easy vegan egg substitute to bind the ingredients together. Do not use ground flax flakes.
    • Olive oil – You can also use other neutral oils such as sunflower oil, canola oil, or vegetable oil.
    • All-purpose flour – You can also use whole wheat flour. For gluten-free muffins, you can use any gluten-free flour blend.
    • Baking powder
    • Lemon zest (grated) 
    • Poppy seeds
    • Apple cider vinegar – Combining the apple cider vinegar and the baking powder creates a foam that leavens the batter.
    • Dairy-free milk – I use oat milk for this recipe, but any non-dairy milk, such as cashew milk, rice milk, soy milk, or almond milk, will do! Like the butter, the milk needs to be at room temperature.
    • Freshly squeezed lemon juice + powdered sugar (optional for the final glaze)

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Making vegan lemon poppy seed muffins

    1. Preheat the oven to 350 °F (ca. 177 °C) and position an oven rack in the center. In the meantime, line a 12-cup muffin pan with paper liners. Spray the muffin pan and liners, if desired.
    2. Mix the dry ingredients (lemon zest, flour, salt, and baking powder) in a small bowl.
    3. Add the apple cider vinegar to the room-temperature milk to make your vegan “buttermilk.”
    4. Then, add the soft, room-temperature vegan butter and cane sugar to the bowl.
    White bowl with can sugar and butter cubes
    1. Use an electric mixer to whisk the mixture for only two minutes. The sugar will not melt during this step.
    A white bowl with a hand blender and soft light brown batter.
    1. Add in the ground flax egg and olive oil and mix them well.
    White bowl with a light brown batter, olive oil, and dark brown flax egg
    1. Add half of the dry ingredient mixture using a spatula or spoon and mix well.
    Soft light brown batter and a heap of flour in a white bowl.
    1. Next, add half of the vegan buttermilk to the batter and mix again. 
    Light brown batter with milk in a white bowl.
    1. Lastly, stir in the second half of the dry and wet ingredients and mix well. Stop mixing when the batter reaches a soft, fluffy, and pillowy texture. Do not overmix.
    Soft creamy light brown batter in a white bowl.
    1. Add poppy seeds and fold them in gently. You can also add poppy seeds to the dry mix.
    Glass bowl with light brown creamy batter topped with lots of poppy seeds.
    1. Use an ice cream scoop or two spoons to evenly distribute the batter across each of the cavities of the muffin tin. They will be full.
    A muffin tin lined with white cupcake liners and filled with light brown batter mixed with poppy seeds.
    1. Place the muffin pan in the oven and bake for approximately 30 minutes until lightly golden. When you can stick a toothpick in the center, and it comes out clean, they are done!
    2. Let the muffins remain in the pan and cool for 5-10 minutes. They will be very soft and moist, especially while hot. Once cooled, lightly run a knife around the muffin (if necessary) before removing them.
    3. For the final touch, mix one tablespoon of lemon juice with ½ cup of powdered sugar to create a lemon glaze, then lightly glaze the top of each muffin. Although optional, the glaze is a must-have for the most delicious lemon poppy seed muffins!
    Baked lemon poppy seed muffins in a muffin tin

    Cooking tips

    • Always follow the ingredients and quantities the recipe provides for the softest, moistest muffin texture.
    • Use lemon zest instead of lemon juice for the most flavorful lemon glaze.
    • If you can’t buy milled and finely ground flax seeds, grind the whole seeds in a coffee grinder. The finer the seeds, the better they will absorb and bind.
    • You can use an electric mixer or a spatula to mix the flour and milk and achieve the same result. As long as you do it quickly, you will not overmix it. 
    • Do not bake longer than 30 minutes, as it will dry out the muffins. In an oven similar to mine, 35 minutes is too long.
    Several lemon poppy seed muffins on a black wire rack topped with a white glaze and a small lemon slices, and sprinkled with poppy seeds. Lemon slices are scattered around them.

    Variations

    • With fruit – Add mashed bananas or juicy berries such as blueberries, raspberries, strawberries, or cranberries. See my vegan blueberry lemon muffins and vegan orange cranberry muffins recipe for inspiration.
    • With orange zest – Replace the lemon with orange zest for a different citrusy flavor profile, as I do in my vegan orange muffins.
    • With nuts – Add some additional crunch to the muffins by adding crushed nuts to the batter or sprinkled on top!
    • With vanilla extract – Add a few drops of pure vanilla extract for a delicious vanilla flavor.
    Several lemon poppy seed muffins on a black wire rack topped with a white glaze and a small lemon slices, and sprinkled with poppy seeds. Lemon slices are scattered around them.

    Equipment

    • Scale – A scale is critical for accurately measuring ingredients and creating the most delicious and moist muffins.
    • Electric hand mixer – An electric mixer is helpful when creaming the butter.
    • Rubber spatula – A rubber spatula comes in handy when mixing the ingredients. It will also ensure you scrape all the batter from the bowl without leaving a drop behind!
    • Muffin tray – I recommend using a muffin pan with 12 cavities of 3-in dia. x 1 in. (7.6 cm dia x 2.5 cm)
    • Paper muffin liners – I use paper liners in all my recipes; however, using them is optional.
    • Ice cream scooper – You can also use two spoons if you do not have an ice cream scoop.

    Storing tips

    For the tastiest and most tender lemon poppy seed muffins, it is best that you enjoy them the same day you make them. However, if you have leftovers or need to make your muffins in advance, here are some storage tips to keep them fresh.

    Room temperature – Store the muffins in an airtight container at room temperature for up to two days. 

    In the refrigerator – Once cooled, store the muffins in an airtight container in the fridge for up to four days.

    In the freezer – Once cooled, place the muffins in zippered plastic bags or an airtight container and store them in the freezer for up to three months. 

    Defrosting and reheating – To defrost, thaw at room temperature before eating. To serve warm, wrap in foil and place in the oven at 350°F for 10-15 minutes. Or, place the muffin on a microwave-safe paper towel or plate and microwave on high for approximately 30 seconds.

    Several lemon poppy seed muffins on a black wire rack topped with a white glaze and a small lemon slices, and sprinkled with poppy seeds. Lemon slices are scattered around them.

    FAQs

    Are poppy seeds gluten-free?

    Poppy seeds are naturally gluten-free. However, it is always best to check the packaging in case of any unknown additives.

    Can I use lemon juice instead of lemon zest for the muffins?

    While you can use lemon juice instead of fresh lemon zest when making the muffins, I do not recommend it because you will lose some flavor and change the texture.

    Can I substitute the apple cider vinegar with something else?

    I have not tested this recipe with any apple cider substitutes. Still, you could use other acidic liquids, such as fresh lemons or limes, or with other vinegar, such as white vinegar, cider vinegar, or malt vinegar.

    More vegan muffin recipes

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      Vegan Blueberry Muffins
    • Orange cranberry muffins drizzled with a white glaze on a wooden board surrounded by lots of dried cranberries and fresh orange slices.
      Vegan Orange Cranberry Muffins
    • Several lemon muffins with blueberries on a black wire rack drizzled with a white glaze. Lemon slices and fresh blueberries are scattered around them.
      Vegan Blueberry Lemon Muffins
    • Several chocolate muffins with a peanut butter swirl on top on a black wire rack. Even more chocolate chips and peanuts are scattered around and under the rack.
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    • Several chocolate muffins with chocolate chips on a black wire rack. Even more chocolate chips are scattered around and under the rack.
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    • Several orange muffins on a light blue plate topped with a white glaze and orange slices partly dipped in chocolate or white glaze with orange zest pieces. Orange slices are scattered around them.
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    • Lightly dusted chocolate chip muffins on a wooden board surrounded by lots of chocolate chips.
      Vegan Chocolate Chip Muffins

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Several lemon poppy seed muffins on a black wire rack topped with a white glaze and a small lemon slices, and sprinkled with poppy seeds. Lemon slices are scattered around them.

    Vegan Lemon Poppy Seed Muffins

    Emese Maczko
    These delicious vegan lemon poppy seed muffins are an explosion of citrusy flavor that will surely put a smile on everyone’s face! Made with fresh lemon zest and nutty poppy seeds, these melt-in-your-mouth muffins are a breeze to whip up and even easier to demolish. The best part is that you can enjoy these tangy treats anytime: For breakfast, an afternoon snack, or a post-dinner dessert!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Baking time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Servings 12 muffins
    Calories 258kcal

    Equipment

    Cupcake / muffin pan (12 cups)
    Cup measure set
    Greaseproof liners
    Visit our Amazon Shop for all baking essentials

    Ingredients
     
     

    • ½ cup Dairy-free butter
    • 1 cup Cane sugar
    • 2 Flax egg (1 Tbsp ground flax – 3 Tbsp water)
    • 4 Tbsp Olive oil
    • 2 cups All-purpose flour
    • ½ tsp Salt
    • 2 tsp Baking powder
    • 2 Tbsp Lemon zest (grated)
    • 2 Tbsp Poppy seeds
    • 2 tsp Apple cider vinegar
    • ½ cup Dairy-free milk I used oat milk
    Prevent your screen from going dark
    Important NotesAlways use a scale to measure ingredients for baking. When developing this recipe, I measured everything both in cups and with a scale to be 100% sure. I also verify my cup to gram conversions with King Arthur’s Ingredient Chart!

    Instructions
     

    • If you want this to come out just like in the photos with the moist and soft cake-like texture, use a scale to measure all ingredients.
    • Preheat the oven to 350 °F (ca. 180 °C) and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. I don’t mind if the muffins stick to the papers, but if you do, spray the pan and the liners with non-stick cooking spray.
    • Mix dry ingredients (poppy seeds, lemon zest, flour, salt, and baking powder) in a small bowl.
    • Add apple cider vinegar to the room-temperature milk.
    • Use an electric mixer to beat the soft room-temperature butter with cane sugar. The sugar will not melt in the butter. 2 minutes are enough.
    • Add flax egg (from ground flax, not flakes) and olive oil. Mix them well.
    • Add half the dry ingredients and half the “buttermilk” to the batter. Use a spatula or spoon to mix it well. Then add the second half and mix again. Don’t need to over-mix it. You’ll get a soft, fluffy, pillowy batter.
    • Use two spoons or an ice cream scooper to arrange the muffin batter evenly. It will be full.
    • Bake for about 30 minutes, until lightly golden. Let the muffins cool in the muffin tin for about 5-10 minutes. They are very soft and moist, especially while hot. Run a knife around the edge of each muffin if necessary before taking them out.
    • Don’t forget to glaze it (1 tsp lemon juice + ½ cup powdered sugar)! It is a must-have to get delicious lemon poppy seed muffins.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    • Lemon zest gives more flavor than lemon juice. 
    • If you can’t buy milled and finely ground flax seeds, grind the whole seeds in a coffee grinder. They absorb and bind so much better in a fine powder form. 
    • Using an electric mixer or a spatula to mix the flour and milk with the batter have the same result. As long as you do it quickly, you will not over-mix it. 
    • While these muffins don’t have a huge mushroom top, they are by far the most soft and moisture muffins I have ever eaten. Every time I adjusted the ingredients, I lost that texture. 
    • Don’t over-bake it, as they will turn dry. 30 minutes should be enough. 35 minutes is too long in my oven. 
    • I always use paper liners, so I never tested this recipe using only cooking spray. 
    Do you have a convection oven?A convection oven distributes heat throughout its cavity using a fan and exhaust system, resulting in faster and more even cooking than traditional ovens. Read here how to use a convection oven.

    Video

    Nutrition

    Nutrition Facts
    Vegan Lemon Poppy Seed Muffins
    Amount Per Serving (1 muffin)
    Calories 258 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 7g
    Sodium 231mg10%
    Potassium 51mg1%
    Carbohydrates 35g12%
    Fiber 1g4%
    Sugar 18g20%
    Protein 3g6%
    Vitamin A 46IU1%
    Vitamin C 3mg4%
    Calcium 59mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

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