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30-Minute Vegan Lemon Poppy Seed Muffins with Almond Flour

Name: 30-Minute Vegan Lemon Poppy Seed Muffins with Almond Flour
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup almond milk; 2 tsp apple cider vinegar; 1.5 cups all purpose flour; 3/4 cup almond flour; 2 tsp baking powder; 1/4 tsp baking soda; 1/3 tsp sea salt; 2 tbsp poppyseeds; 1/2 cup coconut sugar ( (or 2/3 cup if not using lemon drizzle )); 1/3 cup vegan butter ((melted), or odourless coconut oil or other neutral oil); Zest of 1 lemon; 2 tbsp lemon juice; 1 tsp vanilla extract; 6 tbsp icing sugar; 2 tsp lemon juice

These lemon poppyseed muffins are ultra fluffy, moist and loaded with citrus flavour. Made with almond flour and bright citrusy lemon juice, they are completely addictive and so easy to make.

Prep Time: 10

Cook Time: 20

Total Time: 30

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Apr 11, 2025 (Last updated May 25, 2026) by Hannah Sunderani

These Vegan Lemon Poppy Seed Muffins are deliciously moist and citrusy. Made with almond flour, coconut sugar, and and freshly squeezed lemons juice; topped with a sweet-tart lemon drizzle.

They are soft, moist, ultra lemony and addictive! My whole family loves them and I love that they are made with simple and wholesome ingredients.

So, let me tell you exactly how to make these vegan lemon poppy seed muffins, so you can enjoy them pronto!

lemon poppyseed muffin on a white plate sprinkled with lemon zest

Hannah’s hot take

A Quick and Easy Spring Breakfast or Dessert!

If you love my Lemon Poppy Seed Pancakes or any of my vegan lemon recipes, these Lemon Poppy Seed Muffins are a must-bake. They’re perfectly soft and fluffy, loaded with fresh citrus flavour, and complete with a subtle crunch from the poppy seeds.

And unlike many vegan baked goods, these muffins are guaranteed to be ultra-moist every time you bake them thanks to two secret ingredients: vegan butter and almond flour. Together they create a rich and tender crumb that no one would guess is egg and dairy-free!

Bake up a batch for a vegan breakfast on the go, a sweet Spring snack, or even as a Vegan Easter Dessert! They’re bright, bakery-style muffins that your family will love any time of day.

Hannah xx

lemon poppyseed muffins on a wire cooling rack

ingredients required to make this recipe separated into individual bowls

Ingredient Notes:

Vegan buttermilk – I’ve made my own vegan buttermilk simply by combining almond milk with apple cider vinegar. The acidity from this buttermilk reacts with the baking soda to help the muffins rise tall with those irresistible, bakery-style domed tops. This is especially helpful since we are using almond flour in this recipe, which is a heavier batter and tends to drop. But not in my muffin recipe!
Almond flour – I love using almond flour in baked goods beacuse it gives the most tender crumb with a subtle nutty flavour. I’ve used it in combination with all-purpose flour to create ultra soft and pillowy muffins.
Lemon – For bold, bright lemon flavor, you need fresh lemon juice and lemon zest. The zest is key for that citrusy punch – if you skip it, your muffins will miss that lemony pop! I recipe tested without and it was much more lemony with.

lemon poppyseed muffin cut in half showcasing the soft interior. The muffin is on a white plate and sprinkled with lemon zest.

How to Make Vegan Lemon Poppy Seed Muffins

This lemon poppy seed muffin recipe comes together effortlessly and bakes in 30 minutes. Here’s what you’ll do.

dry ingredients for making this recipe in a white bowl with a wooden spoon in it — In a medium bowl add the flour, almond flour, baking powder, baking soda, salt, poppy seeds and lemon zest.

dry flour ingredients mixed together in white mixing bowl with a wooden spoon — In a medium bowl add the flour, almond flour, baking powder, baking soda, salt, poppy seeds and lemon zest.

How to Make the Lemon Drizzle

These muffins are absolutely delicious on their own, but if you want to pump up the lemon flavour and make them an extra sweet treat then drizzle with my sweet lemon drizzle!

lemon drizzle in a bowl with a silver spoon — Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth.

muffins being drizzled with lemon drizzle. The muffins are sitting on a cooling rack. — Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth.

I hope you love these bright and fluffy muffins as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

lemon poppyseed muffins on white plates with a pink counter top

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