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Quick Vegan Lemon Poppy Seed Muffins

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 30 minutes
Servings 12
Calories 195kcal

Ingredients

Flax Egg

  • 1 tbsp ground flaxseed
  • 3 tbsp water

Wet Ingredients

  • 1 cup non-dairy milk (oat or almond)
  • 1 tbsp apple cider vinegar
  • 1/3 cup neutral oil (avocado or light olive)
  • 3/4 cup granulated sugar
  • 3 tbsp fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp poppy seeds

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice

Instructions

  • Make the flax egg: Combine ground flaxseed and water in a small bowl. Stir and set aside for 5 minutes until a gel forms.
  • Make vegan buttermilk: Whisk non-dairy milk and apple cider vinegar in a medium bowl. Let sit 2 minutes.
  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  • Mix wet ingredients: Add the flax egg, oil, sugar, lemon juice, lemon zest, and vanilla to the buttermilk mixture. Whisk until smooth.
  • Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  • Fold together: Pour wet ingredients into dry and fold gently until just combined. Do not overmix — a few lumps are fine.
  • Fill and bake: Divide batter evenly into muffin cups, filling each 2/3 full. Bake for 18–22 minutes until a toothpick comes out clean.
  • Cool: Cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
  • Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled muffins and let set 5 minutes before serving.

Notes

Store in an airtight container at room temperature up to 3 days, or freeze unglazed for up to 2 months. Glaze after thawing.