Vegan Lemon Poppyseed Muffins
Muffins have always been my favourite go-to, quick baked treat. These ones come together so quickly and they have a wonderful tangy flavour. Combine that with poppy seeds and you've got yourself a real winner!
When I was growing up the poppy seed rolls were one of my favourite baked treats. I haven't eaten one in years now but baking anything with poppy seeds reminds me of a simpler time when young Anett could easily eat one or two of those pastries a day straight from the bakery. Those where the days, eh?
If you want more delicious vegan baked treats and other recipes then check out the Deliciously Vegan App - there's over 200 recipes there already and counting! Over the past months I've put most of my emphasis on creating more recipes for the app, and to be completely honest, this blog as been left a bit on wayside. But I am working on new recipes for you my blog peeps now, so hold tight!
makes 6 big or 9 small muffins
- 2 cups plain flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 3 tbsp poppy seeds
- 1/2 tsp powdered vanilla (sub vanilla extract)
- 1/2 cup + 2 tbsp organic brown sugar or coconut sugar
- 1/2 tsp salt
- 1/3 cup melted vegan butter or avocado oil
- zest & juice of 1 lemon
- 1 cup soy milk
- 1 tsp apple cider vinegar
for the glaze:
- ¾ cups powdered sugar
- 1-2 tbsp fresh lemon juice
Preheat oven to 180C. Line a cupcake tray with muffin liners.
In a medium sized bowl, combine the flour, baking powder, soda, poppy seeds, vanilla, sugar and salt. Mix well.
In another bowl, combine the melted butter, lemon juice, soy milk and apple cider vinegar.
Add the wet ingredients to the dry ones by folding the batter gently until smooth and incorporated. Spoon into cupcake liners and bake for 15-20 minutes, until a toothpick inserted comes out clean. Let cool completely before icing.
To make the icing, combine the powdered sugar and lemon juice until you reach the desired consistency. Pour over muffins. Enjoy!