Delicious Vegan Lemon-Poppy Seed Muffin Recipe
As a vegan chef, I always strive to create recipes that not only taste great but also offer numerous health benefits. And, these vegan lemon-poppy seed muffins are no exception!
If you’re looking for a tasty breakfast or brunch option, then look no further than this delicious snack. The combination of fresh lemon juice and lemon zest gives these muffins a bright, citrusy flavor, while the poppy seeds add a delightful crunch.
But it’s not just about the taste – these muffins are made with whole wheat pastry flour, flaxseeds, and canola oil – making them nutrient-rich and heart-healthy. And, with the use of pure maple syrup as a sweetener, these muffins are free from refined sugars.
Whether you’re vegan or simply looking for a healthier alternative to traditional muffins, this recipe is sure to please. So go ahead and give it a try – you won’t be disappointed!
Why You’ll Love This Recipe
Friends, gather around and let me tell you why you’ll adore this recipe for Vegan Lemon-Poppy Seed Muffins. First of all, come closer and breathe in the fresh lemon scent wafting from these golden beauties. Can you smell the tanginess of freshly squeezed lemon juice mixed with lemon zest? I guarantee that this enticing aroma will awaken your senses and make your mouth water with anticipation.
Ah, but that’s just the beginning of the perks of this recipe. Let me break it down for you. These muffins are vegan; meaning they’re cruelty-free, healthier, and more environmentally sustainable by relying on plant-based ingredients like apple cider vinegar and whole wheat pastry flour instead of eggs and butter. They’re perfect if you’re trying to live a greener lifestyle or catering to a vegan crowd.
But rest assured, my carnivorous friends; just because it’s vegan doesn’t mean it sacrifices taste! In fact, these muffins have a moist and fluffy texture that melts in your mouth thanks to the incredible substitute of canola oil and unsweetened almond milk. Each bite is bursting with crunchiness as well, thanks to an abundance of poppy seeds scattered generously throughout.
And don’t get me started on how lusciously decadent these muffins taste once you add in pure maple syrup and vanilla extract. These two ingredients elevate the flavors to new heights, transporting you to a realm where time stops with each blissful nibble.
So indulge yourself without any guilt; bake a batch for breakfast, snack time or even bring them out to share with friends at a brunch event. They’re guaranteed to win everyone over!
Ingredient List
DRY INGREDIENTS:
- 2 1/2 cups whole wheat pastry flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
WET INGREDIENTS:
- 1/2 cup canola oil
- 3/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons flax seeds mixed with 6 tablespoons water
- 1/4 cup unsweetened almond milk or non-dairy milk of choice
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon zest
- 1/3 cup freshly squeezed lemon juice
ADDITIONAL INGREDIENTS:
- Poppy seeds: For this recipe, you’ll need a quarter of a cup of Poppy seeds that will give you the characteristic texture and flavor to traditional lemon-poppyseed muffins.
FLOUR OPTIONS:
This recipe calls for whole wheat pastry flour. If you prefer gluten-free muffins, you can substitute the flour with gluten-free flour blends, almond flour, oat flour, or a combination of chickpea and almond flour.
Note: Keep in mind that different types of flours may require different amounts of liquid.
With these ingredients in hand, you’ll be ready to whip up some delicious Vegan Lemon-Poppy Seed Muffins!
The Recipe How-To
Now that you have gathered all the needed ingredients, it’s time to start baking! Follow these easy steps and get ready to enjoy your vegan lemon-poppy seed muffins.
Preparation
- Preheat the oven to 375°F/190°C.
- Line a muffin tin with muffin cups or lightly grease the muffin tin with some coconut oil.
Mixing Wet and Dry Ingredients
- In a bowl, mix together flax seeds and water. Set aside for a few minutes until it becomes thick like an egg. This will be the flax egg that we’ll use as an egg replacement.
- In a separate bowl, mix together whole wheat flour, baking powder, baking soda, salt, and poppy seeds.
- In another bowl combine melted coconut oil, unsweetened almond milk, apple cider vinegar, pure maple syrup, fresh lemon juice, vanilla extract, and lemon zest.
- Add the flax egg to the wet mixture and whisk all ingredients together.
Combining Wet and Dry Ingredients
- Gradually add in the dry mixture to the wet mixture while stirring.
- Mix until just combined– do not overmix!
- If you want to add extras like nuts or berries, now is the time! Add them gently into the batter.
Pouring Batter into Muffin Tin
- Use a large spoon or scoop to evenly divide the batter among the 12 muffin cups.
- Sprinkle some additional poppy seeds on top of each muffin to make them look extra pretty.
Bake the lemon-poppy seed muffins in preheated oven for 20 – 25 minutes until golden brown and when toothpick inserted comes out clean.
Remove from oven and let cool before enjoying your soft and deliciously healthy lemon-poppy seed muffins
Substitutions and Variations
I’ve got some exciting news for all you culinary adventurers out there – this recipe is highly customizable!
Firstly, if you’re looking for a gluten-free option, you can substitute the whole wheat pastry flour with oat flour, almond flour or a gluten-free all-purpose flour. If you opt for almond or oat flour, keep in mind that the texture may be denser than using wheat flour.
Next up, let’s talk about sweeteners. While I personally enjoy the flavor of pure maple syrup in these muffins, you could easily swap it out for another liquid sweetener like agave nectar or honey (if you don’t follow a strict vegan diet). You could also use granulated sugar instead of liquid sweeteners; just ensure to adjust the dry and wet ingredient ratios accordingly.
For those who love the lemon-poppyseed combo but want to change things up a bit, here are some variations I recommend:
– Swap lemon zest for meyer lemon zest for a sweeter and more fragrant twist.
– Blueberry-Lemon Muffins: Fold in fresh blueberries to the batter for bursts of juicy sweetness.
– Chia Seed-Poppyseed Muffins: Replace 1 tablespoon of poppy seeds with chia seeds to add extra fiber and omega-3s to your muffins.
– Lemon Drizzle: Whisk together ½ cup of powdered sugar with 2 tablespoons of fresh lemon juice and drizzle it over your cooled muffins.
– Double Lemon: Add an additional tablespoon of fresh lemon juice to enhance the tanginess.
Lastly, if you have any allergies or preferences regarding plant-based milk, feel free to use coconut milk, soy milk or any non-dairy milk instead of unsweetened almond milk that is mentioned in this recipe.
Get creative and have fun experimenting with different ingredients and flavors!
Serving and Pairing
After pulling a tray of these vegan lemon-poppy seed muffins out of the oven, I like to let them cool for a few minutes before dusting with a light coating of powdered sugar. This gives them a subtle sweetness and enhances the tart lemon flavor. The poppy seeds also add a nice textural component, creating a satisfying crunch with each bite.
These muffins pair well with a range of beverages, from coffee to tea and even juice. For a more indulgent option, try serving them with a sweet vegan almond milk latte or hot chocolate. They’re also great as part of a brunch spread alongside fruit salad or vegan scrambled eggs.
If you want to take these muffins to the next level, try drizzling them with a lemon juice glaze. Simply mix powdered sugar and freshly squeezed lemon juice in a small bowl until you reach your desired consistency. Then, use a spoon or pastry bag to drizzle the glaze over the cooled muffins.
Whether enjoyed on their own or dressed up with toppings and sauces, these vegan lemon-poppy seed muffins are sure to be a crowd-pleaser.
Make-Ahead, Storing and Reheating
As with most baked goods, these vegan lemon-poppy seed muffins can be made ahead of time and enjoyed later. They will last for up to 4 days if properly stored in an airtight container at room temperature.
If you want to freeze them for later, wrap each muffin individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or pop them in the microwave for about 30 seconds.
You can also reheat these muffins by placing them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warm. Just be careful not to overheat them, as they may dry out.
For an extra touch of lemony goodness, you can drizzle some fresh lemon juice on top before reheating them. And if you have any leftover muffins that are slightly stale, don’t worry – they make a great addition to bread pudding or French toast.
Tips for Perfect Results
As a vegan chef, I’ve learned some useful tips for perfecting baked goods without using traditional animal products like eggs and dairy milk. Here are some tips to help you achieve the best results with these vegan lemon-poppy seed muffins:
1. Use fresh ingredients: When baking, it’s essential to use fresh ingredients. Zest lemons just before using them, and use fresh poppy seeds for optimal flavor.
2. Don’t overmix: Overmixing batter can cause tough or dense muffins. Mix the batter until the ingredients are incorporated, and there are no dry spots.
3. Moisture: Proper moisture is crucial for achieving fluffy muffins. Be sure to measure liquid ingredients correctly and don’t be tempted to add extra flour or liquid.
4. Use plant-based substitutes intelligently: In baking recipes, different replacements are used for eggs and dairy milk to give structure and moisture to the muffins. Use flax seeds mixed with water or applesauce as an egg replacer in this recipe. For the non-dairy milk replacement, unsweetened almond milk works wonders here.
5. Preheat your oven: Preheating your oven maintains a consistent temperature throughout the baking period, ensuring even cooking.
6. Allow the muffins to cool before eating: Cutting into a hot muffin may produce a gummy texture inside muffin and cause it to fall apart It is recommended that baking should be done 15 minutes before cutting the muffins open.
Follow these tips, and you’ll be well on your way to producing delicious vegan lemon-poppy seed muffins every time!
Bottom Line
In conclusion, these vegan lemon-poppy seed muffins are a delicious and wholesome treat that you don’t want to miss out on. The combination of tangy citrus and crunch of poppy seeds make it a perfect breakfast, snack or dessert option. By using organic, whole-food ingredients, we’ve made it easy for you to indulge without feeling guilty. Plus, with the flexibility to make substitutions or variations to meet your personal taste preferences or dietary restrictions, this recipe can be tailored to fit any lifestyle.
Don’t just take my word for it- try making these muffins yourself and see how they stack up. I guarantee that with a little bit of effort and care, you’ll be rewarded with a batch of vegan lemon-poppy seed muffins that will melt in your mouth and satisfy your cravings. And who knows? You might even convert some non-vegan friends to the plant-based side with this recipe.
So what are you waiting for? Go ahead and give it a try- whether you’re an experienced baker or just starting out, these easy vegan muffins will be worth the time and effort put in. Say goodbye to overly-sweet or processed store-bought treats and hello to wholesome plant-based goodness- your taste buds (and body!) will thank you.
Vegan Lemon-Poppy Seed Muffins Recipe
Ingredients
- 2 cups whole wheat pastry flour
- 1/2 cup barley flour or 1/2 cup additional whole wheat pastry flour
- 1/4 cup poppy seed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons flax seeds
- 1 cup water
- 1/2 cup frozen apple juice concentrate, thawed
- 1/3 cup fresh lemon juice
- 1/4 cup canola oil
- 1/3 cup pure maple syrup
- 2 tablespoons lemon zest (coloured part only)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the flours, poppy seeds, baking powder & soda. Stir well.
- Place the flax seeds in dry blender and grind into a powder. Add 1/2 cup of the water and blend till it's a gummy consistency, about a minute.
- Add remaining wet ingredients to the blender,except zest, and blend till frothy, 1-2 minutes.
- Stir the zest into the blended mixture. Pour the wet ingredients into the dry and stir just until everything is evenly moistened- Do Not Over mix! The batter will be fairly stiff.
- Immediately spoon the batter into 12-15 muffin cups with papers in them. Bake until the "toothpick tester" is clean and the muffins are lightly browned, about 20 minutes.
- Serve warm or cool completely on a rack before storing. Keep fresh up to 4 days, or they also freeze well.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.