Vegan Lemon Poppyseed Muffins
Ultra moist and fluffy, these Vegan Lemon Poppyseed Muffins are the perfect treat for breakfast or dessert; sweet and full of lemon flavor!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.
Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Microplane
- Cooling rack
Ingredients
- ½ cup + 1 tablespoon unsweetened non-dairy milk (I used almond)
- 2 tablespoons fresh lemon juice (or sub. Apple cider vinegar)
- 1 cup organic cane sugar (see note 1)
- 1 tablespoon fresh lemon zest
- 300 grams (about 2 ½ cups, spooned and leveled*) all purpose flour (see note 2)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup vegan yogurt (see note 3)
- 1 ½ teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons poppy seeds
- 1 cup + 1 tablespoon organic powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon extract
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