Vegan Lemon Poppyseed Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
12 Muffins
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Calories
231 kcal
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Course
Baked Goods
Vegan Lemon Poppyseed Muffins
Description
These muffins combine melted margarine, sugar, lemon zest, lemon juice, almond milk, apple cider vinegar, and vanilla in the wet ingredients. The dry ingredients include all-purpose flour, baking soda and powder, salt, and poppy seeds. The batter is mixed gently to avoid toughness, divided into muffin cups, and baked until a toothpick comes out clean.
Once cooled, a simple lemon glaze made of lemon juice and sugar is spooned over the muffin tops to soak in, adding a sweet and zesty finish. The muffins have a tender texture with slight moistness from the incorporated liquids and the acidity of the vinegar reacting with baking soda for lift.
These muffins serve well as a snack or breakfast option and accommodate vegan diets by substituting traditional dairy and eggs with plant-based alternatives. The glaze adds a refreshing brightness to complement the subtle nutty crunch of poppy seeds.
Ingredients
Wet Ingredients
- ½ c margarine melted
- 1 c raw granulated sugar Or regular sugar
- 1 tablespoon lemon zest
- ¾ c lemon juice
- ½ c almond milk or other Vegan Milk, warmed to room temperature
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 c all-purpose flour unbleached
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoon poppy seeds
Lemon Glaze
- 3 tablespoon lemon juice
- 3 tablespoon granulated sugar Choose based on the consistency you prefer, powdered will be smoother, or powdered sugar
Instructions
- Preheat oven to 350' F and grease or line a 12 cup muffin tin.
- Mix margarine and sugar together until well mixed and creamy. Add remaining wet ingredients and mix well with a hand blender or whisk. It may look a little curdled at this point, that is ok.
- Mix all dry ingredients together well and then pour into wet mixture. Stir gently until it is just mixed together. Do not overmix as this can make your muffins hard and dense.
- Divide batter evenly between the 12 muffin cups (they will be quite full, that is ok) and bake for 20-25 minutes. Test with a toothpick. It will come out clean once muffins are done.
- Let cool 5-10 minutes in pan, then remove to a cooling rack. Once fairly cool, spoon glaze (about ¾ teaspoon per muffin) equally over tops and let it soak in. Enjoy!
Make Glaze
- Mix sugar and lemon juice together well and then spoon over tops of muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 279mg | 12% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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