Vegan Poppy Seed Muffins
Brighten up your mornings with these delightful Vegan Poppy Seed Muffins! Perfectly moist and tender, these muffins combine fluffy all-purpose flour with a delicate crunch of poppy seeds, a hint of zesty lemon, and the subtle sweetness of vanilla. The recipe cleverly uses plant-based milk and apple cider vinegar to create a dairy-free buttermilk, ensuring the muffins stay soft and flavorful. Melted coconut oil gives them a rich texture, while the gluten-free option makes this treat even more versatile. Ready in under 30 minutes, these muffins are not only easy to make but also ideal for breakfast, snack time, or dessert. Plus, they store beautifully, so you can enjoy their golden perfection for days. Indulge in this simple, wholesome, and entirely vegan recipe that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Poppy seeds
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Plant-based milk (such as almond or soy)
- 1 tablespoon Apple cider vinegar
- 0.75 cup Granulated sugar
- 0.5 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease them with oil.
In a small bowl, combine the plant-based milk and apple cider vinegar. Set aside for 5 minutes to curdle.
In a large mixing bowl, sift together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. Mix well to distribute the poppy seeds evenly.
To the curdled plant-based milk, add the granulated sugar, melted coconut oil, vanilla extract, and lemon zest. Whisk together until the ingredients are well incorporated.
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Be careful not to overmix, as this can cause the muffins to be dense.
Distribute the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden brown.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.2 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
