Hi Patty! It’s just a matter of whisking together the dry ingredients and then stirring in the wet into a thick, lump free batter. I made the classic mistake and made these muffins for the first time with company coming. To save the presentation, I persevered to make the icing but the volume of lemon juice relative to the amount of sugar wasn’t sufficient to make it thin and spreadable so I had to add a bit more lemon juice. Hey, I attempted to make these muffins. Also my muffins came out dense- and I believe its because I added in some whole wheat flour to thicken up the mix. I followed all instructions, so I didn’t know where is the problem. This made my day. Also only added one lemon, zested everything I could get off of it and all the juice— turned out perfectly lemony! I would love one of these right now!! I don’t have to remove the share now. Such was the case with these 30-minute, lemony-glazed beauties. That’s all I can say. I hope you enjoy these vegan pluot lemon poppy seed muffins as much as I did. :). They look delicious and a glaze on a muffin is always awesome because it makes it feel like dessert but it’s much better for ya :). Natalie. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Hi! I followed the recipe as is except for the soy, OH and I used regular lemons (3) instead of meyers, baked 12 muffins (2 tins) for 23 minutes at 375F. Thanks for being here and sharing such exciting content! and I used coconut sugar instead of regular sugar. The lemon flavor in the muffin itself is mild (perhaps because of my reconstituted zest), so I perhaps could have added a bit more (although the glaze drizzle jazzes things up). Hope that helps! In lieu of making a glaze, I sprinkled some turbinado sugar on the top of the muffins before putting them in the oven. Would please advice me? 35 mins is closer. Hi. Thanks will this work for the powdered sugar? Right now. Simply incredible. What do you propose? This may be a dumb question … but when measuring the coconut oil do you measure when it is solid AND THEN melt, or measure it melted? Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency. Made these this morning! They were very gummy. These muffins are perfectly lemony, moist, and loaded with poppy seeds. My icing turned out funny so I ended up using 2 tbsp of lemon juice for the 1 cup of powdered sugar but other than that everything was perfecto. Sorry to hear they stuck, Caitlan! The batter was very wet, a tad runny. in the centre of an oven preheated to 180°C. Transfer to a wire rack to cool completely, at least 25 minutes. I made my own almond meal in my food processor (which isn’t a very nice one, and I was surprised it worked so well!) It’s the perfect balance – a moist, soft muffin but yet not too oily or heavy. With regret, I won’t be using this recipe again. Rate. Thanks so much for your kind words and lovely review! I actually didn’t need the almond milk since the batter was wet enough already. Thanks for sharing about your substitutions. The muffins look lovely and I’ll try them this weekend but I need a cake to take to a dinner party. Since I don’t have any muffin tin and I’d like to test this recipe, do you think I can bake it in a cake tin as a whole cake ? So helpful. And just scooped them in anyway. These vegan lemon poppy seed muffins are a great place to start! So glad you enjoyed them so much! Can you substitute oats, my son is unable to have oats, looks like a great recipe. I read your blog frequently and find it very inspirational for clean eating :). . It’s also whole grain, vegan and incredibly easy! I just made them with my 8 year old, and she said to “go put a thumbs up on that web site, Mommy!”. The texture was perfect! Preheat the oven to 350 degrees F (175 degrees C). Worked perfectly fine :). https://itdoesnttastelikechicken.com/vegan-lemon-poppy-seed-loaf Only mine are all gone. So good!!! I would love to try this recipe without oil as well! I love lemon poppy seed muffins but I wanted to give it an extra summer twist – and thus, these magical muffins were born! Hi Carolina! MyWholeFoodLife 296 views. If you have some early mornings planned and want to save some time, these easy to bake vegan lemon poppy seed muffins will be handy at breakfast time. Need help? That’s always helpful for other people wanting to change things up. These muffins are as easy as they come. Follow the instructions on the packet of your egg replacer to make the equivalent of 3 … I have no idea what it is :P, I don’y usually leave reviews very often, but I made these this morning and they came out perfect! Glad you enjoyed these Jaimee. I followed it exactly as stated, except when it came to final mixing, the batter was extremely runny and with the instructions saying it should not be runny, but “scoopable” (not pourable) I knew it needed more flour- I added some and a bit more baking soda to compensate. The muffins will … Hi Minimalist, may I know is it okay for me to sub the apple sauce to soy yogurt ? Thanks for the recipe, Dana! Serve these muffins immediately. You could certainly sub some of the sugar out for another sweetener, such as maple syrup, agave or honey. Just a question… I am trying to reduce the amount of refined sugar in my diet and using more natural but also just less sugar in recipes. We’d suggest reducing the sugar instead of the maple. A delicious and easy vegan lemon poppy seed muffins recipe that comes out of the oven lovely and moist. Made with wholesome ingredients like coconut yogurt, almond meal, and bananas, they're refined sugar-free but packed with lots of bright, zingy flavor. Like someone else who also experienced, my batter was runny so I had to add extra 1.5 cups of almond flour to make it scoupable. One reason is because they are packed with lemon-y flavor. share. These tasty vegan lemon poppy seed muffins use natural lemon zest LOTS of poppy seeds for a lightly sweet addition to your morning. Love the little lemon glaze. Alas, I must return to TJ’s I suppose, I mean really I’m going to get some more toasted coconut chips but I’ll get lemons too, I promise. :), These were so fabulous!! Also, as I have sweetened applesauce and want to avoid the taste being too sweet, should I better reduce the amount of sugar or maple syrup (and by how much) so this doesn’t affect the consistency of the batter? These muffins only take a few minutes to whip up and then 20 minutes to bake. I am an experienced baker and fortunately my guests have tasted my baking before and told me the recipe was to blame..lol. Vegan. And 1.5 cups of almond flour instead of oats. Made this in mini-muffin tins last night! And thanks for sharing your modifications. Soft, citrusy, and totally scrumptious especially with a drizzle of glaze, these vegan lemon poppy seed muffins are gluten-free and oil-free! But they tasted good. Also, if I wanted to make the loaf vegan and gluten free, what is the best way to do this? Hope that helps! Thank you! Cheers! Just wanted to let you know we retested the recipe today and made a few improvements. Yay! “Cuppa” Joe…. We’re so glad you enjoyed them, Ava! These muffins are the BEST!!! Add comma separated list of ingredients to exclude from recipe. This is seriously one of my favourite muffin recipes, and I’ve tried A LOT. I tried this recipe last week and it was amazing! Terrible outcome. We’re so glad you enjoyed it! That should work! Thank you so much for your kind words and lovely review, Diane! *To make this recipe gluten-free, use GF rolled oats and sub a gluten free flour blend for the whole-wheat pastry flour. They have the right texture and sweetness (used Truvia baking blend instead of sugar, but kept the maple syrup). https://shortgirltallorder.com/vegan-lemon-poppyseed-muffins Chill Time 10 mins. The muffins. 1 ⁄ 2 tsp. Thanks! They are fantastic-the banana really adds to the flavor & texture. Made yesterday for my kids but left out poppy seeds. Did you make any modifications? They’re, Tender The taste is delicious though (and I even used a little less sugar than was recommended). If vegan lemon poppy seed cake is your thing, then you need to make this recipe. These are delicious!! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Between running to check on my sick kiddo, washing my hands each time I went back to baking. We are so glad you enjoyed them! That was poor business practice by FB. Place muffin tin in oven and bake for 25 minutes or until cooked all … This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Plus they're vegan! Yum! Thanks for sharing, Lori :D, I made these tonight, but simplified the recipe a bit by replacing the flax and oil with more unsweetened applesauce (plus 2 tbsp. The lemon glaze was the only good part about this recipe. Percent Daily Values are based on a 2,000 calorie diet. Maybe shoot for 30 minutes, then check every 5 minutes thereafter for doneness. I posted photos on Instagram and hashtagged you. Light and fluffy, easy to whip up, they are also dairy-free and egg-free. Made these yesterday and they turned out great! haha x. fabulous! The light and fluffy grain free muffins are packed with grated zucchini, lemony batter and lots of poppy seeds. Thanks so much for sharing your experience! Thanks for sharing! We’re grateful for the feedback! Although it will change the color. Cook Time: 20 minutes. I cannot recommend this recipe and this blog enough! Also I’ve used fresh cashew milk and replaced the maple syrup with a little more milk, because we do not like it too sweet. lemon and poppy seed muffins. I am so sad to see that only one muffin has 14 grams of sugar and I am realizing that I have eaten more sugar today than possibly in the past week. Perfectly moist, lemony, loved the texture. I used all purpose flour, and I subbed the almond meal and rolled oats, for regular oats. 12. review. In this one why did you use baking soda and not baking powder. That is what I used instead of almond meal and whole wheat pastry flour. Mix together your wet ingredients in a separate bowl until thoroughly combined. They came out perfectly moist and tasty. As the flour is finer in texture, I wonder if this may cause the batter to be runny? It didn’t help. Vegan lemon poppy seed muffins that actually deliver lemon-y flavor. Wonderful! xoxo. I just made these and they’re amazing! Even my non-vegan/GF friends and family gobble these up so fast I usually have to make at least two batches. I used a mixture of the juice of one meyer lemon, one juicing orange, and a little lemon juice from a bottle (I know, not good!) Thanks so very much for sharing. Cooking Time. Preheat the oven to 375°F and lightly oil a 12-cup non-stick muffin tin. Oh my gosh!! We’re so glad you enjoy our recipes! In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, lemon zest, and salt. The frosting here is light and lemony – it’s made with vegan cream cheese, maple syrup, Meyer lemon juice, and lemon zest. They won’t stick once cooled. Mix the oat milk and vinegar together and leave for about 5 minutes to create a buttermilk-like consistency. Minimalist Baker saved the night again! Once all the batter has been distributed, transfer them to your preheated oven and allow these Vegan Lemon Poppy Seed Muffins to bake for about 17 minutes. Sorry for the alarm. I am a big fan of your recepies. I also used flax milk because I did not have almond – you can barely tell the difference. Agreed! Love this recipe! So I tried this recipe using a loaf pan without tweaking anything. Hi Dana …. He loved them. Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners, or lightly grease (amount as original recipe is written // adjust if altering batch size). xo. apple cider vinegar. These vegan lemon poppy seed muffins are moist, delicious and the perfect balance of sweet and sour! ½ cup coconut milk beverage (such as Silk®). Have you tried these with GF flour instead? Love your recipes and beautiful photography. Once made, set aside to thicken. Just adding more of the baking flour? (I bought some of those Meyer lemons at Trader Joes too.). Thank you! :). Sorry to nitpick, I end up with hairs in my baked goods all the time haha. Every time I want to make something I don’t have a recipe for, I type it in my search, and I always end up using a recipe from minimalist baker. By Cool2cook (GoodFood Community) Rating: 1 out of 5. I still haven’t seen meyer lemons in my grocery store yet, and it’s KILLING ME!!! I’ve added it to pancakes before and LOVED the result. Ayshe. I admit I could have erred, but I really don’t think so. They paired well with the fennel I also bought. Lovely! Aw, we’re so glad to hear it, Darby! Its soft/moist with a nice little texture from the oats and strong lemon flavor from the glaze. Hey Dana! In place of the flax egg I just added another 2 tablespoons of applesauce. I brushed the glaze on lightly to the tops. So we kept eating. Should have tested them one time first. Delicious recipe! Overall, 10/10 recommend this recipe! In a large bowl, mix together all ingredients. Do not underestimate a good lemon poppy seed muffin especially not with a glaze as epic as the one in this recipe. Hope to hear from you, so I can start baking ? Brush glaze on top of the cooled muffins. Good luck! The mixture of non-dairy milk and vinegar/lemon juice is to make a vegan alternative for sour milk or butter milk. Instructions. Assuming you didn’t change anything, perhaps they weren’t baked long enough? After baking for 28 minutes in the end, I took them out and let them cool completely on a wire rack. I just made some lemon chia seed muffins with raspberries a few weeks ago – they just SCREAM spring :). These are the best muffins I have ever made. Enjoy them for a wholesome breakfast, brunch, snack, or dessert! When things come into season (where I live) it excites me and I must experiment. I’ve made these muffins for years now, to the point where all my friends and family request these anytime they are given the chance. Do you have any experience working with rice flour? Moist, oh so fluffy and bursting with lemon flavor they are a true delight. I bought Meyer lemons from Trader Joes this weekend too! Lemon Poppy Seed Muffins (Vegan, Gluten Free) - Duration: 1:04. Thanks so much! How To Make: Paleo + Vegan Lemon Poppy Seed Muffins. Jerk. The lemons were from the tree in the backyard, I have no idea what type they are. I think it’d be lovely. Do you think I could sub the powdered sugar for a healthier option and the cane sugar? I’ve tried dates as a substitute for a few things. Just made these following the recipe–great, moist, lemony muffins! They are so moist and yummy! Course: Dessert. Wish I had a big plate of these warm muffins to go with my Sunday morning culpa joe right now…! Hi Ayshe, so sorry to hear that was your experience! Sometimes a recipe asks you to make it. The one thing I had to change was how much lemon juice I added to the glaze. I have a sweet tooth, so I probably could have added a bit more sugar or maple syrup to the mix, as well. But the taste is yummy actually. Preheat the oven to 200C/180C Fan/Gas 6 and grease a 10–12-hole muffin tin. Thanks for sharing this recipe. I wish! I read all the reviews before attempting and was prepared in case things would go wrong. I originally took them out at 22 minutes, and then put them back in for 6 minutes; the center was still gooey. baking powder), using just whole wheat for the flour, forging the glaze, and replacing the sugar and agave with 1/2 cup Stevia in the Raw. Thanks for sharing! At 55 mins, it was set. I will make your lemon glaze and share a photo on IG. I just used powdered sugar and almond milk as a recipe calls for. AS in, the next day almost. Cooking Time. I used regular lemons since my husband got way to many from the neighbors tree. Greetings from Moldova and Azerbaijan! I make a community lunch for 40 people in my tiny northern California town each week, and your vegan cooking magic is a huge inspiration! Is seriously one of my comfort zone and be creative while homebound, so super. 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