lemon poppyseed muffin
Chris is a big fan of any dessert containing lemon, so when I made these for the first time they were an instant hit. They smelled so great while baking that we practically inhaled them the minute they came out of the oven. Needless to say, they didn’t last long.
Vegan baking doesn’t have to be difficult, and this recipe proves it! The almond milk and coconut oil in these muffins gives it a delicious nutty flavour, and they have a light cake-like texture.
Yields: 12 muffins
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3 tbsp poppy seeds
- 1/2 cup + 2 tbsp granulated sugar
- 1/4 cup + 1 tbsp coconut oil (melted)
- juice of 1 lemon
- zest of 2-3 lemons
- 1 cup almond milk, unsweetened
- 1 tsp apple cider vinegar
1. Preheat the oven to 375°F. Line a muffin tin with baking cups and set aside.
2. In a small bowl combine almond milk and apple cider vinegar and let sit for 10 minutes to curdle.
3. In another bowl combine flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
4. In a large bowl whisk together sugar, coconut oil, and the lemon juice and zest. Slowly add curdled soy milk, whisking while adding, until completely incorporated. Add the dry ingredients to the wet, folding in gently until just combined.
5. Fill the muffin liners ⅔ full and bake for 15-18 minutes, until a toothpick inserted in the middle come out clean. Set the muffins on a cooling rack before serving.
These muffins keep for 3-4 days stored in an airtight container.
Adapted from mydarlingvegan.com
Make it gluten-free: use your gluten-free flour of choice eg. Rice flour, spelt flour.