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Vegan and Gluten-Free Lemon Poppy Seed Muffins

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"A delicious vegan and gluten-free version of lemon poppy seed muffins."
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55 m servings 154
Original recipe yields 18 servings (18 muffins)


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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
  2. Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
  3. 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.
  4. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  5. 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.
  6. 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

Per Serving: 154 calories; 5.1 26.7 2.1 0 174 Full nutrition

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