Vegan Lemon Poppyseed Muffins
Ingredients
The muffins
-
1
cup
cane sugar
-
½
cup
oil
-
1
teaspoon
lemon extract
-
1
teaspoon
vanilla extract or paste
-
2
teaspoons
lemon zest
-
1
cup
vegan yogurt
-
⅓
cup
lemon juice
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
¾
teaspoon
sea salt
-
2
tablespoons
poppy seeds
The glaze
-
1
cup
powdered sugar
-
1
tablespoon
vegan milk
-
1
tablespoon
lemon juice
-
to taste
extra lemon zest for garnish
Instructions
- Preheat the oven to 425°F and prepare a muffin pan.
- In a mixing bowl, combine sugar, oil, lemon extract, vanilla extract, and lemon zest. Mix well.
- Add vegan yogurt and lemon juice to the mixture and whisk until incorporated.
- In a separate bowl, mix flour, baking powder, and salt. Combine with the wet ingredients until just incorporated.
- Fold in the poppy seeds.
- Pour ¼ cup of batter into each muffin cup, filling 11 cups and adding water to the empty cup.
- Bake for 8 minutes at 425°F, then reduce the temperature to 375°F and bake for another 13 minutes.
- Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
- Whisk together the glaze ingredients until smooth.
- Pour or dip the cooled muffins in the glaze and garnish with lemon zest. Allow to set before serving.
Nutrition Facts (estimated)
Servings
10 servings
Calories
328
Total fat
12g
Total carbohydrates
55g
Total protein
4g
Sodium
266mg
Cholesterol
0mg
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