These bakery style vegan lemon poppy seed muffins are my absolute favorite muffins to get at the bakery. I knew I had to make my own at home with less oil and sugar than your typical bakery muffin. I totally nailed it and the texture is absolutely perfect. It’s so fluffy, soft, moist, and bursting with lemon flavor.

I love anything lemon and these muffins have the best flavor. When baked goods are supposed to be lemon flavored, I want that lemon to stand out. I hate it when I can hardly taste the lemon in it. These lemon poppy seed muffins have a whopping 1/3 cup of lemon juice and 2 Tbsp of lemon zest. The zest is what really adds that lemon punch, so don’t be shy with it!

These muffins are super easy to make and uses easy to find ingredients. To make these with less oil, I used coconut yogurt along with avocado oil for a perfectly moist muffin. Make sure not to overmix the batter. It is supposed to be thick so you get those tall, fluffy muffins. You want to fill each muffin tin to the brim so you get nice big muffins. Another trick to getting fluffy, tall muffins is to bake them for a few minutes in a super hot oven and then lowering the temperature (without opening the oven) and baking it until it is cooked through.

They are SO good, fluffy, moist, and will make your house smell amazing…like a bakery! Once the muffins are cooled, don’t forget the add the yummy lemon glaze. The glaze enhances the lemon flavor in the muffins and keeps them moist too! It’s the cherry on top and takes these muffins to the next level. I swear, these muffins will not last long in your house!

If you make these bakery style vegan lemon poppy seed muffins, tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

1/3 cup fresh squeezed lemon juice (2-3 lemons)
2 heaping tbsp fresh lemon zest
1/2 cup unsweetened almond milk (or any non-dairy milk)
2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup pure organic cane sugar
2 tbsp poppy seeds
1/2 cup coconut yogurt
1/4 cup avocado oil (or melted coconut oil)
1/2 tsp almond extract

Glaze

1 cup powdered sugar
2-3 tbsp lemon juice

Instructions

Preheat oven to 425 degrees F. Line a muffin tin with liners or grease well.
Zest lemons to get a good heaping 2 Tbsp of lemon zest. Juice the lemons to get 1/3 cup. In a liquid measuring cup, pour 1/2 cup almond milk and add the 1/3 cup of lemon juice. Stir and set aside for it to curdle, like buttermilk.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, pure cane sugar, and poppy seeds. Whisk until well combined.
In a medium mixing bowl, add the coconut yogurt, avocado oil, almond extract, buttermilk mixture, and lemon zest. Whisk until well combined.
Add wet to the dry ingredients. With a spatula, stir until just combined. A few lumps are okay! Don’t over mix because we don’t want dense muffins.
Using a cookie scoop or ice cream scoop, scoop batter into the muffin tins filling it all the way to the top. You want big, tall muffins! Bake for 5 minutes at 425 degrees F, then keeping the muffins in the oven, turn the temperature down to 350 degrees F. Bake for another 15-18 minutes more or until a toothpick inserted comes out clean.
Let the muffins cool in the pan for 10 minutes then transfer to a wire rack to finish cooling completely.
To make the glaze, whisk the powdered sugar and lemon juice together in a small bowl until a thick glaze forms. Drizzle over cooled muffins. Enjoy!

Servings: 12

Author: valeria.chao

Bakery Style Vegan Lemon Poppy Seed Muffins