Description
These vegan lemon poppy seed muffins are full of deliciously tangy lemon flavour infused into the moist and fluffy texture with the delightful crunch of poppy seeds. It’s a match made in muffin heaven! And it’s super easy to make too. They are perfect for breakfast, as a snack or dessert at home, work, school, or to take for a picnic on a sunny day!
Ingredients
Scale
- 2 & 1/2 cups (280g) plain flour
- 1 & 1/4 cups (190g) caster sugar
- 3/4 cup (180ml) melted vegan butter
- 1/2 cup (125ml) soy yoghurt
- 1/4 cup (60ml) lemon juice
- 1/4 cup (60ml) soy milk
- 1 tbsp cornflour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp poppy seeds
- 1/4 cups icing sugar
- 2–3 tsp lemon juice
Instructions
- Preheat the oven to 180°C(350°F).
- Mix well the lemon juice and soy milk in a medium bowl. Let it sit for a little bit until it’s curdled and thickened.
- In a jug or medium size bowl, mix the melted vegan butter, soy yoghurt, and vegan buttermilk and mix very well until it’s smooth and well combined.
- In a large mixing bowl, mix the plain flour, caster sugar, cornflour, baking powder, baking soda, and poppy seeds with a whisk until well combined.
- Pour the wet mixture into the dry mixture and mix very gently with a large wooden spoon or a silicon spatula until they are just combined. Don’t overmix the batter as overmixing is a cause of tough and rubbery texture.
- Line the muffin tin with muffin cups and fill them with the batter leaving a little room at the top for them to rise. About 3/4 full. Bake in the oven for 25 mins until the top is slightly golden. Insert a toothpick in the middle of a muffin and if it comes out clean with moist crumbs, it’s ready.
- Remove them from the oven and let them cool down to room temperature in the tin. Transfer the muffins onto a cooling rack and cool them further.
- combine the icing sugar and lemon juice and mix until they are silky smooth. Drizzle it onto the muffins and serve. Enjoy!
Notes
For the best flavour, use freshly squeezed lemon juice.
Mix gently with a large wooden spoon or a silicon spatula until it’s just combined to avoid forming too much gluten in the batter.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Muffin
- Method: Baking