Treat yourself to the perfect balance of healthy yet indulgent with these vegan vanilla lemon poppy seed muffins! Light, moist, and bursting with fresh lemony flavor, these muffins are a delicious treat for any time of day!
Whether you're vegan or simply craving a quick, delicious wholesome snack, these muffins are sure to become a favorite in your baking rotation. Read on to see how easy it is to make these irresistible bites of sunshine!
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⭐ Why this muffin recipe will win you over
These irresistibly moist muffins can be prepped and in the oven in just under 15 minutes making them the perfect addition to any meal. The secret ingredient here is the creamy vanilla yogurt which brings a comforting, luxurious taste that feels like a treat every time (Shhhh, they're actually healthy!).
🍽Equipment
- Two mixing bowls, one for wet ingredients and one that is larger for dry ingredients (that you'll add the wet ingredients to later).
- Whisk or large spoon for mixing.
- 12 cup muffin tray and cupcake/muffin liners.
- Trusty spatula for getting that last little bit out of the bowl (or for licking the bowl!).
🥘 Ingredients
- Oat Flour
- Buckwheat Flour
- Maple Syrup
- Plant Milk
- Vanilla Yogurt (I used Kite Hill for this recipe)
- Lemon Juice (fresh squeezed for best flavor)
- Baking Powder
- Baking Soda
- Corn Starch or Arrowroot Powder
- Ground Flax
- Lemon Zest
- Poppy Seeds
- Sea Salt
- Turbinado Sugar for topping
🔪 Instructions
Step 1.) Gather up all of your yummy ingredients and pre-heat your oven to 375 degrees.
Start by mixing 2 Tablespoons ground flax with 6 Tablespoons water and let sit for ten minutes.
2.) In a large bowl whisk together all dry ingredients. In a separate bowl mix together all wet ingredients including flax egg once it's ready.
3.) Add wet ingredients to the bowl of dry ingredients and whisk just until well combined. Careful not to overmix as oat flour can get gummy.
4.) Line a muffin tray with baking cups. Makes about 10-12 muffins. Make sure you fill them to the very tippy top for the perfect rise.
5.) Give a good sprinkle of Turbinado sugar to each muffin. (See FAQ section on why this makes the best topping vs regular sugar!
6.) Bake on the center rack at 375 for 18-20 minutes. It can help to rotate the muffin pan halfway through baking, this helps ensure even cooking. Check for doneness with a toothpick after 18 minutes. If anything sticks to the toothpick bake for one to two more minutes and check again. Muffins are done when toothpick comes out clean.
Remove from pan as soon as you can safely handle them (after about 5-10 minutes) and transfer to a wire rack to cool..
💭Juicy Tips
Storing lemons and limes in an air tight container in the fridge helps maintain their moisture and extend their freshness.
Gently applying pressure and rolling the lemon on the counter before juicing ensures you'll extract the most juice. Alternatively, you can also microwave for 10-20 seconds.
To make sure you always have lemons on hand for juicing you can cut them in half and freeze in a ziplock bag or airtight container. Simply place in cold water for 10-15 minutes to quickly thaw and juice to your hearts content!
I also like to buy Lemons, juice them into a measuring cup then pour the juice into an ice cube tray. Pop them into a bag or container once frozen. Keep in the freezer until needed, the cubes thaw quickly!
Any lemon will do fine for this recipe, however, if you have access to Meyer Lemons they are known for their sweeter, less acidic taste than regular lemons.
📖Variations and Substitutions
Any plant milk can be used here including soy milk. For this recipe I used a basic homemade cashew milk by adding ⅓rd cup raw cashews and 20 ounces of water to a high speed blender for 60 seconds. This is our go to super-quick plant milk (no straining required) and it also works great in coffee! And coffee goes great with muffins!
If you can't find Vanilla yogurt you can sub with plain and add in two teaspoons vanilla extract. However, I tested this recipe so, so, many times and the Vanilla Yogurt really did create the best flavor.
📋FAQ's
I like Turbinado sugar for this recipe because it is minimally processed and produces those coarser larger crystals that work great for topping muffins, scones, and cookies. It adds a delightful little crunch to the muffin top and has a lower glycemic index than regular sugar.
I think you should! It's definitely hard to eat just one! I made this recipe twice for the photoshoot which meant we had 18 muffins when I was finished......and they were gone in 24 hours 😜.
We store them in our stomachs haha! But if yours don't get eaten as quickly they can be stored in an airtight container on the counter for up to two days or in the fridge for 4-5 days. You can also freeze them in a ziplock bag, removing as much air as possible, for up to two months. Thaw on the counter or by reheating at 300 degrees for about 15 minutes.
Absolutely, simply pour batter into a 9x5 loaf pan and bake on the middle rack at 350 degrees for about 35-40 minutes. Check the center with a toothpick at the 35 minute mark, if it comes out clean the bread is done.
They sure are! Something to keep in mind though, while oats are naturally gluten-free, they can sometimes be cross-contaminated with gluten during processing. If you're avoiding gluten strictly, make sure to use certified gluten-free oat flour to ensure no contamination.
👩🏻🍳Creating the Shot: A Behind-the-Scenes Look
What really happened
I set the scene and prepared to take what ended up being 97 photos from recipe start to finish, (sigh). I left the room for what couldn't have been two full minutes and I returned to find Charlie peacefully munching away on the artificial flowers.
I wasn't sure how to take that. I worked pretty hard creating this recipe and the freshly baked, delicious smelling muffins were right there for taking! Yet he chose the fake flowers. 😒
Chris and Justin chose the muffins over the flowers and 16 muffins were devoured in less than 24 hours.
💬Did you enjoy this recipe?
If you give these Moist Vanilla Lemon Poppy Seed Muffins a try, I’d love to hear how they turned out! Leave a review below or share your own twist in the comments—your feedback and creativity make this space even more delicious!
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Moist Vanilla Lemon Poppy Seed Muffins (Vegan)
- Total Time: 0 hours
- Yield: 10-12 muffins 1x
Description
Subtly sweet with the perfect amount of lemony deliciousness and irresistibly moist! The secret ingredient here is the creamy vanilla yogurt which brings a comforting, luxurious taste that feels like a treat every time (Shhhh, they're actually healthy!).
Ingredients
Flax Egg Ingredients
2 Tablespoons ground flax seed
6 Tablespoons water
Dry Ingredients
1 cup Oat flour
¾ cup buckwheat flour
2 Tablespoons corn starch or arrowroot powder
1 Tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
1 Tablespoon poppy seeds
Zest of two lemons
Wet Ingredients
¼ cup plant milk
½ cup vegan vanilla yogurt such as Kite Hill (see notes if you only have plain unsweetened yogurt)
½ cup maple syrup
¼ cup fresh squeezed lemon juice (about two lemons)
Topping
Turbinado sugar for topping
Instructions
- Gather up all of your yummy ingredients and pre-heat your oven to 375 degrees.
- In a small bowl, mix ground flax seed with water and set aside for ten minutes.
- In a large bowl whisk together all dry ingredients.
- In a separate bowl mix together all wet ingredients including flax egg once it's ready.
- Add wet ingredients to the bowl of dry ingredients and whisk just until well combined. Careful not to overmix as oat flour can get gummy.
- Line a muffin tray with baking cups. Makes about 10-12 muffins. Make sure you fill them to the very tippy top for the perfect rise.
- Give a good sprinkle of Turbinado sugar to each muffin. (See Notes section on why this makes the best topping vs regular sugar!
- Bake on the center rack at 375 for 18-20 minutes. It can help to rotate the muffin pan halfway through baking, this helps ensure even cooking. Check for doneness with a toothpick after 18 minutes. If anything sticks to the toothpick bake for one to two more minutes and check again. Muffins are done when toothpick comes out clean. Remove from pan as soon as you can safely handle them (after about 5-10 minutes) and transfer to a wire rack to cool.
Notes
I like Turbinado sugar for this recipe because it is minimally processed and produces those coarser, larger crystals that work great for topping muffins, scones, and cookies. It adds a delightful little crunch to the muffin top and has a lower glycemic index than regular sugar.
Any lemon will do fine for this recipe, however, if you have access to Meyer Lemons they are known for their sweeter, less acidic taste than regular lemons.
If you can only find plain unsweetened yogurt add 2 teaspoons of vanilla to your wet ingredients. I found that the Vanilla yogurt did provide the best flavor though, I used Kite Hill Vanilla Yogurt for this recipe.
Store in an airtight container on the counter for up to two days or in the fridge for 4-5 days. You can also freeze them in a ziplock bag, removing as much air as possible, for up to two months. Thaw on the counter or by reheating at 300 degrees for about 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Quick Bread
- Method: Baked
- Cuisine: Baked Goods
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