Delight in the tender and lemony goodness of these Vegan Lemon Poppy Seed Muffins, a treat that combines moistness, fluffiness, and a burst of zesty flavor. Each muffin is infused with the fresh zest and juice of lemons, making them exceptionally fragrant and delicious. The addition of poppy seeds adds a subtle crunch and nuttiness to the soft, melt-in-your-mouth texture. Topped with a simple yet irresistible lemon glaze, these muffins are perfect for a quick breakfast, a snack, or as a light dessert. Whether you're a vegan or simply enjoy lemon-flavored baked goods, these muffins are sure to impress with their delightful taste and easy preparation.
Ingredients:
- Muffins:
- 220g self-rising flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g sugar
- 180ml dairy-free milk mixed with 1 tbsp cider vinegar
- 65g dairy-free yogurt
- 50g neutral oil
- Zest and juice from 1 lemon
- 3 tbsp poppy seeds
- Glaze:
- 3 tbsp lemon juice
- 100g powdered sugar, sifted
Method:
- Preheat the oven to 180°C and line a muffin tin with cases.
- Combine dairy-free milk, vinegar, and lemon juice, setting aside to thicken.
- Rub lemon zest into the sugar.
- Mix the sugar mixture with the other wet ingredients, then add it to the milk mixture.
- Sift in the dry ingredients and mix gently until just combined.
- Stir in the poppy seeds.
- Fill the muffin cases with the batter and bake at 180°C for 8 minutes, then reduce the heat to 160°C and bake for another 20 minutes or until well risen.
- Prepare the glaze by mixing the lemon juice and powdered sugar. Drizzle over the cooled muffins.
Enjoy these delightful Vegan Lemon Poppy Seed Muffins, perfect for a zesty treat any time of day!