A delicious vegan and gluten-free version of lemon poppy seed muffins.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
20 mins
total:
55 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.

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  • Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.

  • Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.

  • Spoon batter into the prepared muffin cups, filling each 2/3 full.

  • Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.

  • While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.

Cook's Note:

Use any non-dairy milk you prefer.

Nutrition Facts

154 calories; protein 2.1g 4% DV; carbohydrates 26.7g 9% DV; fat 5.1g 8% DV; cholesterol 0mg; sodium 174.4mg 7% DV. Full Nutrition
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