VEGAN LEMON POPPY SEED MUFFINS

Vegan Lemon Poppy Seed Muffins (Oil Free)

These muffins are so fluffy and delicious! They have that tartness you would expect from a lemony treat and the sweetness that you crave in a muffin. The perfect combination! We eat these all the time in my house!

INGREDIENTS

MUFFINS:

• 1 cup dairy free milk

• 2 teaspoons apple cider vinegar

• 2 cups (270g) all purpose flour

• 2 teaspoons (8g) baking powder

• 1/2 teaspoon (3g) baking soda

• 1/2 teaspoon (3g) sea salt

• 1/2 cup (100g) cane sugar

• 2 tablespoon (16g) poppy seeds

• 1/4 cup pure maple syrup

• 1/4 cup unsweetened applesauce

• 1/2 teaspoon vanilla

• zest and juice from 1 lemon

GLAZE:

• 1 cup (110g) powdered sugar

• 1/2 teaspoon (2g) poppy seeds

• zest and juice from 1 lemon

METHOD

1. Preheat oven to 350°F and lightly grease a 12 cup muffin tin with vegan butter or use cupcake liners if preferred.

2. In a small bowl, mix the dairy free milk and apple cider vinegar together with a spoon and set aside.

3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, sea salt, cane sugar and poppy seeds and set aside.

4. In a large mixing bowl, whisk together the pure maple syrup, applesauce, lemon zest, lemon juice, vanilla and the dairy free milk mixture until well combined. Now, add in the flour mixture and gently stir together, using a rubber spatula or wooden spoon, until just combined.

5. Fill each of the muffin tin cups 3/4 full (I like to use a cupcake scoop to make this easier) and bake for 30-35 minutes or until the tops are a light golden brown. 

6. Once done, flip the muffins onto a wire cooling rack and allow to cool. If you used liners, make sure your muffins are completely cooled before eating to reduce sticking to the liners.

7. MAKE THE GLAZE: While the muffins cool, stir together all the GLAZE ingredients in a small bowl using a spoon. When the muffins are cool enough to handle, dip the tops of the muffins in the glaze and return them to the cooling rack or a plate. ENJOY!!!

Makes 12 muffins 

NOTES:

1. I prefer not to use liners in the muffin tin for a couple of different reasons - there’s less waste and it gives the muffins a delicious buttery crispness on the outside. If you used liners, make sure your muffins are completely cooled before eating to reduce sticking to the liners.