Gluten-Free Vegan Lemon Poppy Seed Muffins
If you know me, you know how much I love lemon. Give me a lemon dessert and I’ll be a happy girl. Now give me a lemon breakfast… and I’ll be an even happier girl. That’s where these gluten-free vegan lemon poppyseed muffins fit in. They’re kind of dessert since they have a glaze on them but they’re called muffins which make them totally appropriate for breakfast.
Pucker Up For More Gluten-Free Lemon Treats!
Lemon flavored baked goods are my absolute favorite. The sweet, the sour, the citrus flavor. Swoon! I honestly can’t make enough lemon desserts! If you love these gluten-free vegan lemon poppy seed muffins, then you definitely need to try my Gluten-Free Vegan Lemon Scones. They’re tender, soft and of course… full of lemon!
There’s always something about combining lemon with another flavor that appeals to me. That’s just because lemon is a star and can pair well with SO MANY other flavors. Especially lavender. Lavender has a special place in my heart and these Gluten Free Lavender Lemon Bars are everything you could ever want in a lemon bar.
Clearly poppy seeds are meant to be in lemon desserts based on these muffins, but they work so well in my Lemon Poppy Seed Cookie Bars too! They’re so easy to make and that lemon glaze? SO GOOD!
Gluten-Free Vegan Lemon Poppy Seed Muffins Recipe
Gluten-Free Vegan Lemon Poppy Seed Muffins
For the muffin:
- 2/3 cup granulated sugar
- zest of 2 lemons
- 3 cups gluten-free flour blend
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tbsp poppy seeds
- 6 tbsp fresh lemon juice (from 2 medium lemons)
- 1 3/4 cup almond milk
- 1 tbsp apple cider vinegar
- 1/2 cup vegetable oil
- 1 tsp vanilla
For the glaze:
- 3/4 cup powdered sugar
- 1 lemon (zested and juiced)
- Combine the granulated sugar and lemon zest. Rub the zest into the sugar for a few minutes until the sugar is very fragrant.
- Combine lemon sugar with the gluten-free flour, baking powder, baking soda, salt, and poppyseeds. Stir to combine.
- In a medium bowl, combine lemon juice, almond milk, apple cider vinegar, vegetable oil and vanilla and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until combined.
- Spray muffin tins with either cooking spray (not the baking kind which is not gluten-free) or paper muffin cups.
- Fill muffin cups with batter.
- Bake at 375F for 26-30 minutes. Makes 12 large muffins.
use five times as much poppy seed and you got yourself a winner
Wait! Did you really use over 1/2 cup of poppyseeds??? I’m so intrigued!! If so, I’m baking these again this weekend and adding more to see how it is!
I loved the simplicity of the recipe. But the muffins turned out fantastic. Thank you for sharing!!
Thank you so much Katie! I’m so glad you loved the muffins!
Taking these to a party tonight, think I’ve mucked up though ? batter looks extremely wet and had made too much, worried I’ve wasted a bunch of ingredients as the recipe wasn’t clear?
Was it 1 and 3/4 cups of vegan milk or one 3/4 cups.
I’m just baking them and if they’re wrong I’m going to have to start over
Hi Jess, It’s 1 and 3/4 cups of milk which is written out as 1 3/4 cups in the recipe. What kind of milk are you using? It shouldn’t be an extremely runny batter.
Hi, can I use applesauce instead of apple cider vinegar? if so how much applesauce can I add?
Hi, can I use applesauce instead of apple cider vinegar? if so, how much applesauce can I ass to the recipe?
Hi Vania, The apple cider vinegar is used as an acid to react with the baking soda and baking powder. You can use white distilled vinegar in it’s place.
Thank you! I will be baking this recipe this week, Thanks again!! 🙂
Can you substitute honey for sugar? How much would you sub in its place? 20g sugar is a lot and trying to cut back sugar for my kids and I. Thanks!
Hi Mary, I’m not sure honestly as I haven’t tested it with honey before. Typically, when swapping honey for sugar in a recipe, you’ll want to use less honey than the sugar is called for. Also, since honey is liquid, the overall liquids will need to be decreased. So it won’t be a 1:1 swap for the sugar in this recipe. Since, I haven’t tested it, I really can’t say for sure if this will work or not. If you decide to test it, please let me know! 🙂