Easy Vegan Lemon Poppy Seed Muffins

Name: Easy Vegan Lemon Poppy Seed Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Lemon Poppy Seed Muffins
Ingredients: 1 large, ripe banana (mashed); 180g granulated sugar; 240ml soy milk; 2.5 teaspoons apple cider vinegar; 75ml vegetable oil; 1 teaspoon vanilla extract; Zest of 1 medium lemon; 50ml freshly squeezed lemon juice; 275g all-purpose flour (sifted); 1 Tablespoon baking powder; 1.5 Tablespoons poppy seeds; 1 teaspoon salt; 160g powdered sugar; 4 Tablespoons freshly squeezed lemon juice

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Light & Citrusy Muffins

I love lemon desserts so much! Check out these vegan lemon poppy seed muffins which are topped with a tangy glaze.

If you prefer cake to muffins, why not try a vegan lemon poppy seed cake instead?

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Ingredients For This Recipe

A horizontal shot showing all, the ingredients needed for my vegan lemon poppy seed muffins.

Large, ripe banana - the egg replacer for these muffins
Granulated sugar
Soy milk
Apple cider vinegar
Vegetable oil
Vanilla extract
Zest of 1 medium lemon - for that extra lemony flavour
Freshly squeezed lemon juice
All-purpose flour
Baking powder
Poppy seeds - these have a really nice taste
Salt
Powdered sugar - for the glaze

An aerial view of several vegan lemon poppy seed muffins covered in lemon glaze.

How To Make Vegan Lemon Poppy Seed Muffins

Step By Step Instructions

For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

Step One

Line your muffin trays with cupcake liners. Grease with oil.

Twelve cupcake liners inside two six-hole muffin trays.

Step Two

Add the wet ingredients and sugar to a bowl. Mix.

The wet ingredients whisked together inside a large bowl.

Step Three

Fold in the remaining dry ingredients.

The dry ingredients including the poppy seed have been folded in. The batter is fairly thick.

Step Four

Pour the mixture into the liners and bake.

The batter has been poured into the cake liners. They are ready to go in the oven.

Step Five

Let the muffins cool.

Step Six

Make the lemon glaze.

The glaze for the vegan lemon poppy seed muffins waiting to be drizzled onto them in a bowl.

Step Seven

Spoon the glaze over the muffins.

Six glazed muffins on a white plate, sitting inside silver and gold liners.

Tips For Making Lemon Poppy Seed Muffins

Add blueberries to these muffins

Lemon and blueberries are a match made in heaven. I recommend that you use fresh blueberries and that you add them just before the muffin batter is full folded.

Don't Add Too Much Vinegar

Don't add any more acid to these muffins other than the advised lemon juice and apple cider vinegar. Too much acid will alter the consistency of the cake.

A close up shot showing a muffin sitting inside a shiny, silver cupcake liner. There are other muffins in the background.

Fill The Cupcake Liners

Try to fill each liner with as much muffin batter as possible. This gives you the high tops on the muffins that we all love.

These always look great when the recipes use streusel and the 'high tops' are golden brown.

Frequently Asked Questions

Can I use a different dairy free milk?

Yes, you can! Oat milk and almond milk both work very well.

How can I make these muffins gluten free?

I haven't tested this but try using a gluten-free baking flour blend, 1:1.

Why are my lemon muffins dense?

This is usually because the muffin batter was over mixed. Try folding your batter instead until all the flour is combined.

How To Store My Vegan Lemon Poppy Seed Muffins

Store these muffins in an airtight container at room temperature for 2 days or in the fridge for 3 days.

Glaze being dripped from a golden spoon onto a muffin.

More Lemon Cake Recipes

Vegan Lemon Drizzle Cake

Lemon Poppy Seed Cake