Wake up to these bakery-style Vegan Lemon Poppy Seed Muffins that are perfectly light and fluffy. Topped with a sprinkling of coarse sugar for a little extra texture.
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutesminutes
Cook Time 24 minutesminutes
Total Time 44 minutesminutes
Servings 8muffins
Author Two Market Girls
Ingredients
7g(1 tbsp) ground flax seed
75mL(5 tbsp) lemon juicedivided
180mL(¾ cup) non-dairy milk
360g(3 cups) all-purpose flour
10g(2 tsp) baking soda
6g(1 tsp) baking powder
1pinchkosher salt
2tbsplemon zest
134g(⅔ cup) white sugar
113g(½ cup) melted vegan butter
117g(½ cup) vegan yogurt
34g(3 tbsp) poppy seeds
demerara sugarfor topping
Instructions
Preheat oven to 375F. Line a muffin tin with 9 liners and set aside.
Combine ground flax seed with 3 tbsp of the lemon juice and set aside.
Mix the remaining 2 tbsp of lemon juice with the non-dairy milk and set aside.
Add all-purpose flour, baking soda, baking powder, and salt and mix until combined. Set aside.
To a separate bowl combine white sugar with lemon zest. Rub the lemon zest and sugar between your fingers to release the oils.
Add flax mixture, milk mixture, yogurt, and melted butter to the bowl with the sugar and lemon zest. Mix until smooth.
Stir the wet mixture into the dry mixture until just combined. Sprinkle in the poppy seeds and gently stir until evenly distributed throughout the batter.
Divide batter between muffin liners using a cookie scoop and sprinkle with demerara sugar.
Fill empty muffin tin spaces with 2 tbsp of water each to promote an even bake.
Bake for 20-24 minutes. You know the muffins are ready when they are golden and when you gently press the top with your finger it immediately springs back.