Easy Lemon Poppy Seed Muffin (Vegan)
Hey ya’ll, its muffin time! Treat yourself to a delicious airy lemon poppy seed muffin and say hi to 2021. Cover the muffin top with a thick lemon for a zesty kick. Share it with your friends, and lets welcome this year with the hope that something better awaits all of us.
Don't forget to watch how these muffins are made. Please like and follow my YouTube channel if you find this post useful! ♥️
Ingredients used and alternatives
Like most of our recipes, we have tried to keep this one vegan as well. Here is everything you need:
Almond Milk: After testing almond milk few times with cereals and protein drinks, I switched completely over to almond milk over the past few months. Its thick, tasty and vegan. If you still want to use regular milk that is totally fine and works well for the recipe. If you are allergic to almonds, then I would recommend soy or regular milk.
Also, soy milk is supposed to curdle better than almond milk, which would give a better texture for the muffin. So you might even end up with a better muffin that what we got. For me personally, I never liked the taste of soy milk, hence never used it so far.
White Vinegar: Some people might prefer to use white wine vinegar or even apple cider vinegar to make the buttermilk mixture. Any of these choice of vinegar works for the lemon poppy seed muffin recipe.
All purpose flour: For those of you who prefer a healthier recipe, you can try switching out to buckwheat or gluten-free flour blend. Though I have not used these alternative options so far, there is a general consensus that this still works. The taste, however, would vary.
Sugar: We normally use white sugar for all of our bakes and regular daily requirements as well. For this recipe you can replace regular sugar with coconut sugar, which has started to gain some amount of popularity among people who wants to switch to healthier life styles. Coconut sugar is supposed to have vitamins, minerals and fiber contents but you really have to have a lot of it to reap the benefits of the nutrients.
Plus coconut usually tends towards the more expensive side. Since we bake quite a lot and uses a lot of sugar, for now we have decided to white sugar.
Oil: From the time we started baking, we have been using olive oil. Extra virgin olive oil, to be precise. I have read few comments in some food blogs, that olive oil gives a distinctive taste, that some people do not like. However, from our experience so far, its been pretty good. If you still would like to try out other oil, one of the popular ones is coconut oil. Keep in mind, coconut oil tends to solidify quickly in color environment so you should warm and melt it, prior to using it.
Lemon Zest: This should be finely chopped up so that it does not stick out in the muffin
Vanilla Extract: I prefer the natural vanilla extract over the artificial one, just because, less preservatives and the taste that the preservatives have is noticeable. –
Others: Baking powder, baking soda, lemon juice, poppy seeds, salt. There is nothing special to talk about these ingredients. Open up your pantry and grab them.
Other breakfast recipes: Check out more breakfast recipes that we have, which you might like and may even go well with the lemon poppy seed muffin:
Easy Lemon Poppy Seed Muffin (Vegan)
- 1 cup Almond milk
- 1 tsp Vinegar
- 2 cups All purpose flour
- 2 1/2 tsp Baking powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 3 tbsp Poppy Seeds
- 2/3 cup Granulated sugar
- 1/4 cup Oil + 1 tbsp
- 1/2 cup Freshly squeezed juice
- Zest of 2 lemons
- 1 tsp Vanilla Extract
- 1/2 cup Powdered sugar
- 2-3 tsp Lemon juice
Making the muffins
- Preheat the oven to 375 F
- In a small bowl or container, take the almond milk. Add the vinegar to prepare the buttermilk solution. Mix and keep aside for 5 minutes to curdle
- In a large bowl, add sugar, oil, lemon juice and lemon zest. Mix everything. Add the buttermilk solution to this and mix well.
- In a separate bowl, add in the flour, baking soda, baking powder, salt and poppy seeds. Whisk till well combined.
- Add the dry ingredients to the wet ingredients, little by little. Mix until the batter is evenly wet and all ingredients are well incorporated.
- Grease a muffin pan lightly with butter. Scoop out the batter and fill the muffin pan with each mold being filled up to 2/3rd.
- Bake for 18 minutes or until a tooth pick inserted comes out clean
- Let the muffins cool to room temperature in the pan itself. Use a butter knife to help release the muffins from the pan.
Making the lemon glaze
- Add the powdered sugar and lemon juice in a small bowl
- Whisk it well to get a thick glaze
- Pour it on to the muffin top.
- While mixing the batter, make sure you do not overmix. Overmixing can cause development of too much gluten, which in turn creates a thick muffin.
- Give the muffins time to cool off to room temperature before removing them from the pan. Muffins come off easily from the pan when its cooled, else there is a chance the muffin might stick to the pan and become a mess.
Sound delicious, must try!
could you just use buttermilk?