Bakery Style Vegan Lemon Poppy Seed Muffins
These bakery style vegan lemon poppy seed muffins are so fluffy, moist, and bursting with lemon flavor. It will make your house smell divine!
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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