Prep Time: 15 mins
Cook Time: 25 mins
375g plain flour (note 1 for gluten-free)
2 ½ tablespoons poppy seeds
2 ½ teaspoons baking powder
Zest from 2 large Imperfect lemons
Pinch of any good-quality salt, optional
250g dairy-free milk, room temperature
165g light-tasting vegetable oil or olive oil
60g lemon juice (approx. 1 large lemon)
1 teaspoon vanilla extract, optional
3 tablespoons flaked almonds
100g icing sugar
1-2 tablespoons lemon juice
- Preheat the oven to 220°C (note 2). Arrange muffins liners in a muffin pan.
Making the muffin batter:
- Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps.
- Add all of the wet ingredients to the bowl and mix until just combined.
- Use an ice cream scoop to divide the batter into your muffin tin.
- Baking the vegan lemon poppy seed muffins:
- Optional: sprinkle the flaked almonds on top of your muffins.
- When you're ready to bake the muffins, reduce the oven temperature to 180°C.
- Immediately place your muffins in the oven.
- Bake the muffins for around 22-25 minutes. If you insert a toothpick into a muffin, it should come out clean.
- Cool the muffins in the tray for 10 minutes then allow them to cool on a wire rack.
Optional: Making the lemon icing
- Add the icing sugar and lemon juice to a medium bowl. Mix until smooth. The icing should be runny but hold its shape for a few seconds when you drizzle it. Add more icing sugar to thicken or more lemon juice to thin the icing. When the muffins have cooled, drizzle the icing on top.
- The undecorated muffins can be enjoyed warm. Otherwise enjoy the iced muffins at room temperature. Store in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer for up to 1 month.
- To make these muffins gluten-free, substitute the plain flour with 150g blanched almond meal and 240g gluten-free plain flour.
- The initial high temperature encourages the muffins to rise more.