Fluffy & Citrusy Vegan Lemon Poppyseed Muffins
Apr 11, 2025 by Hannah Sunderani
Fluffy & Citrusy Vegan Lemon Poppyseed Muffins
These Vegan Lemon Poppy Seed Muffins are deliciously moist, naturally sweetened with coconut sugar, and topped with a sweet-tart lemon drizzle that ensures bright citrus flavour in every bite.
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 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
These vegan muffins are….
- 12 simple ingredients
- Ultra moist
- Fluffy
- Bursting with lemon flavour
- Soft and tender
- Naturally-sweetened
- Toddler and kid approved
- Ready to bake in just minutes
Key Ingredient Notes
- Vegan buttermilk – Made by combining almond milk with apple cider vinegar. This is essential because the acidity reacts with the baking soda to help your muffins rise tall with those irresistible, bakery-style domed tops.
- Almond flour – Makes the most tender crumb with a subtle nutty flavour. Used in combination with all-purpose flour to create ultra soft 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!
How to Make Vegan Lemon Poppy Seed Muffins
This homemade muffin batter comes together in 5 easy steps.
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!
Storage and Freezing Instructions
Leftover lemon poppy seed muffins will keep for up to 5 days in an air-tight container in the refrigerator or up to 3 months in the freezer.
When freezing, place all of the room temperature muffins together in a large freezer-safe zip top bag or container and remove as much air as possible. Defrost individually at room temperature until soft and fluffy again.
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.
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Fluffy and Citrusy Vegan Lemon Poppyseed Muffins
Ingredients
Muffins
- 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
Lemon Drizzle
- 6 tbsp icing sugar
- 2 tsp lemon juice
Instructions
Muffins
- Preheat the oven to 375F/190C. Line a muffin tin with baking cups and set aside.
- In a small bowl combine the almond milk and apple cider vinegar to make a vegan buttermilk. Set aside for 10 minutes.
- In a medium mixing bowl combine the all purpose flour, almond flour, baking powder, baking soda, salt, poppy seeds and lemon zest.
- In a large bowl, whisk together the sugar, melted vegan butter, vanilla extract and lemon juice. Whisk in the vegan buttermilk until combined.
- Add the dry ingredients to the wet, folding with a spatula until a smooth batter.
- Fill the muffin liners 2/3 full and bake in the oven for 16 minutes, until a toothpick inserted into the middle comes out clean. Place the muffins on a wire rack to cool.
Lemon Drizzle
- Add powdered sugar and lemon juice to a small bowl and whisk to combine until smooth. Drizzle over the muffins.
Notes
Approvals
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