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Lemon Poppy Seed Muffins

These muffins combine a delicious lemon poppyseed muffin with a sweet glaze for an explosion of flavor.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Breakfast
Servings 12 muffins


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
  • 1/2 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
  • 1 1/2 cups all-purpose flour measured correctly*
  • 1 teaspoon Clabber Girl baking powder
  • 1/4 tsp baking soda
  • 1/2 teaspoon salt
  • 2 tbsp Spice Islands poppy seeds

For the glaze:

  • 1/2 cup powdered sugar
  • 2-3 tsp nondairy milk
  • 1/2 tsp vanilla


Make the muffins:

  • Preheat the oven to 350°F.
  • Combine the flax meal and water in a small bowl and set aside for 10-15 minutes.
  • Combine the milk and lemon juice and set aside for 10-15 minutes.
  • In a medium mixing bowl, combine the flour, baking powder, baking soda, salt and poppy seeds.
  • 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 comined.
  • Fold the dry ingredients into the wet until just combined.
  • 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:

  • Combine the powdered sugar with 2 teaspoon nondairy milk. If it is too thick, add more milk, 1/2 teaspoon at a time, until desired consistency is reached.
  • Drizzle the cooled muffins with glaze.


*Be sure to measure flour using this technique.
Keyword lemon, muffin, plant-based, poppyseed, vegan