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Lemon Poppy Seed Muffins

2.75 from 63 votes
These muffins combine a delicious lemon poppyseed muffin with a sweet glaze for an explosion of flavor.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Method Notes

Ingredients
  

For the muffins:
  • 1 flax egg 1 tbsp flax meal + 2 tbsp water
  • 1/2 cup nondairy milk + 1/4 cup freshly squeezed lemon juice
  • 1 1/2 cups all-purpose flour measured correctly*
  • 1/4 tsp baking soda
  • 1 teaspoon Clabber Girl baking powder
  • 1/2 teaspoon salt
  • 1/2 cup melted vegan butter or canola oil
  • 1 cup sugar
  • 1/4 cup vegan sour cream or nondairy yogurt
  • 1 tbsp grated lemon zest
  • 1 tsp vanilla extract
  • 2 tbsp Spice Islands poppy seeds
For the glaze:
  • 1/2 cup powdered sugar
  • 2-3 tsp nondairy milk
  • 1/2 tsp vanilla

Method
 

Make the muffins:
  1. Preheat the oven to 350°F.
  2. Combine the flax meal and water in a small bowl and set aside for 10-15 minutes.
  3. Combine the milk and lemon juice and set aside for 10-15 minutes.
  4. In a medium mixing bowl, combine the flour, baking powder, baking soda, salt and poppy seeds.
  5. In a separate large mixing bowl, whisk the melted butter or oil with the sugar. Add in the milk + lemon juice mixture, sour cream, lemon zest, vanilla and flax egg and mix until combined.
  6. Fold the dry ingredients into the wet until just combined.
  7. Pour into a greased muffin pan. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
Make and drizzle the glaze:
  1. Combine the powdered sugar with 2 teaspoon nondairy milk and the vanilla. If it is too thick, add more milk, 1/2 teaspoon at a time, until desired consistency is reached.
  2. Drizzle the cooled muffins with glaze.

Notes

*Be sure to measure flour using this technique.