Vegan Lemon Poppy Seed Muffins (No Yogurt)
These vegan lemon poppy seed muffins are light, zesty, and perfectly sweet, with a moist, fluffy texture you’ll love. Made from scratch with no yogurt or butter, this quick and easy recipe is ready in just 30 minutes - perfect for breakfast, a snack, or dessert.
Equipment
- 1 standard muffin pan 12 cup
- 2 Bowls
- 1 lemon squeezer
- 1 citrus zester or cheese grater with small holes
- 12 paper or silicone liners for muffin tin optional
Ingredients
Dry ingredients
- 1 + ½ cups all-purpose flour scooped and leveled
- ⅔ cup cane sugar or granulated sugar
- ¼ cup poppy seeds
- ½ teaspoon turmeric powder
- 1 teaspoon baking soda
Wet ingredients
- ¼ cup lemon juice freshly squeezed
- ¾ cup oat milk or any dairy-free milk
- ¼ cup sunflower oil or any neutral oil like canola or grapeseed oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Instructions
- Zest the lemons first by gently grating the yellow skin, then roll them on the counter before cutting and squeezing ¼ cup juice. Preheat the oven to 390°F (200°C) and grease a muffin tin or use liners.
- In a large bowl, whisk together flour, brown sugar, baking soda, turmeric, and poppy seeds.
- In another bowl, mix plant-based milk, lemon juice, oil, vinegar, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in lemon zest. Do not overmix.
- Fill 12 muffin cups about ¾ full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool 5–10 minutes in the tin, then transfer to a rack.
Notes
- Measure flour carefully: Scoop and level with a knife for light, fluffy muffins.
- Don’t overmix the batter: Stir just until combined; overmixing makes muffins dense instead of light and fluffy.
- Poppy seeds: Use fresh ones that taste sweet and nutty; old seeds can be bitter.
- Let muffins cool a bit before removing: Cooling 5–10 minutes in the tin prevents them from breaking apart.
- Storage: Keep at room temperature in an airtight container for 3-4 days, or freeze for up to 2 months.
Nutrition
Calories: 165kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 47mgPotassium: 64mgFiber: 1gSugar: 13gVitamin A: 31IUVitamin C: 3mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!
