Table of Contents
- Key Takeaways
- Why You’ll Love These Easy Recipes
- Simple Vegan Baking for Any Occasion
- The Secret to Moist and Fluffy Muffins
- Flavor Profile: Tangy Lemon Meets Crunchy Poppy
- How to Enjoy and Store These Muffins
- Tips from Patricia’s Vegan Kitchen
Key Takeaways
This vegan muffin recipe is one of those easy recipes you’ll turn to again and again. It’s perfect for beginners, delivers bakery-level results, and has just the right balance of lemon zest and poppy seed crunch.
Why You’ll Love These Easy Recipes
Looking for easy recipes that are quick, plant-based, and incredibly satisfying? These lemon poppy seed muffins check all the boxes. In just 35 minutes, you get a dozen soft, fluffy muffins with a bright citrus flavor and subtle sweetness. Whether you’re making them for brunch or as a treat after your favorite dinner recipes, they’re guaranteed to delight.
Simple Vegan Baking for Any Occasion
At Patricia Universe, Patricia loves sharing simple vegan baking ideas, and this muffin recipe is a staple. It’s free from dairy and eggs but still tender and rich. Whether you’re new to vegan baking or a seasoned pro, these muffins are perfect for meal prep, lunch boxes, or a light breakfast. If you enjoy recipes for dinner that are uncomplicated, you’ll love this equally simple sweet.
The Secret to Moist and Fluffy Muffins
Using dairy-free yogurt and plant-based milk makes these muffins extra moist. The lemon juice reacts with baking soda to give the batter a light, airy rise. And a touch of olive oil adds richness without overwhelming the delicate flavor. These easy recipes ninja creami-style blends really do bring out the best texture without the fuss.
Flavor Profile: Tangy Lemon Meets Crunchy Poppy
If you’re looking for sweet treats that still feel refreshing, this muffin recipe is a great fit. The tartness of fresh lemon pairs beautifully with aromatic zest and poppy seeds for a muffin that’s as flavorful as it is beautiful. Whether you’re pairing them with a warm drink or following up on butter swim biscuits easy recipes, this is your next go-to bake.
How to Enjoy and Store These Muffins
Serve these muffins slightly warm with a light dusting of powdered sugar or a drizzle of lemon glaze. They store well in an airtight container for 3 days or can be frozen and reheated on busy mornings. This is one of those cheesey potatoes easy recipe-level comforts—only much lighter and zesty!
Tips from Patricia’s Vegan Kitchen
Make sure not to overmix your batter for the fluffiest result. You can add a bit of extra lemon zest for more brightness. These easy recipes make delicious gifts too—just wrap a few in parchment paper and tie with twine for a thoughtful homemade surprise.
Easy Lemon Poppy Seed Muffins – A Vegan Delight
Ingredients
- 1 ½ cups (195g) all-purpose flour
- 1 tbsp poppy seeds
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (125g) dairy-free yogurt
- ½ cup (120ml) plant-based milk
- ⅓ cup (80ml) light olive oil or any neutral oil
- ½ cup (100g) granulated sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, mix the yogurt, plant milk, oil, sugar, lemon juice, zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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