Zesty Lemon Poppy Seed Muffins
These muffins are bursting with bright lemon flavor and have a delightful crunch from the poppy seeds. I love how they make my kitchen smell amazing while they bake!
Every time I make these Zesty Lemon Poppy Seed Muffins, it reminds me of sunny mornings spent with friends, chatting over coffee.
The tangy zest of lemon paired with the nutty crunch of poppy seeds is just a match made in heaven.
Plus, they’re super easy to whip up, and I love knowing they’re completely plant-based.
A little tip: let the lemon zest sit in the sugar for a few minutes to really release that citrusy aroma—it makes a difference!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using almond almond milk for its light flavor, but you can easily swap it for oat or soy almond milk if you prefer. Make sure your coconut oil is melted for easy mixing. The lemon zest is really key here—it gives that fresh zing!
Tips & Notes
- •I keep my muffins in a glass jar - they stay fresh for days!
- •You can make the batter ahead of time and bake them fresh for a special breakfast.
Recipe Variations
- •Sometimes I'll throw in some blueberries or raspberries for an extra fruity twist!
- •If I'm feeling adventurous, I add a tablespoon of chia seeds for an omega-3 boost.
Storage & Freezing
These muffins are best enjoyed fresh, but if you have any leftovers, just store them in an airtight container. They'll keep at room temperature for a few days, or you can freeze them for longer storage—just make sure to wrap them well!
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just use a gluten-free all-purpose flour blend, and they should turn out just as lovely.
How can I store leftovers?
I usually keep mine in an airtight container at room temperature for a couple of days. They also freeze well—just pop them in a freezer bag!
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These muffins are bursting with bright lemon flavor and have a delightful crunch from the poppy seeds. I love how they make my kitchen smell amazing while they bake!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.
- 2
In a small bowl, combine the almond almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan soy milk mixed with lemon juice.
- 3
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 4
In another bowl, mix the melted coconut oil, maple syrup, lemon zest, lemon juice, and vanilla extract.
- 5
Add the almond almond milk mixture to the wet ingredients and stir until well combined.
- 6
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix!
- 7
Fold in the poppy seeds.
- 8
Spoon the batter evenly into the prepared muffin pan, filling each cup about 2/3 full.
- 9
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 10
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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