Lemon Poppy Seed Muffins
These muffins combine a delicious lemon poppyseed muffin with a sweet glaze for an explosion of flavor.
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
Instructions
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 combined.
- 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 and the vanilla. 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.
Notes
*Be sure to measure flour using this technique.