Vegan Poppy Seed Muffins

Delightfully light and bursting with a subtle citrusy aroma, these Vegan Poppy Seed Muffins are a plant-based twist on a classic favorite. Made with pantry staples like all-purpose flour, poppy seeds, and granulated sugar, these muffins achieve a tender crumb through the magic of curdled plant-based milk and a touch of melted coconut oil. A hint of lemon zest and vanilla extract adds a bright, flavorful touch, while the poppy seeds bring delightful texture and nutty undertones. Perfect for breakfast, brunch, or a snack, this easy recipe comes together in just 15 minutes of prep time and yields 12 irresistibly moist muffins with lightly golden tops. Serve them warm or at room temperature for a vegan treat that’s as satisfying as it is wholesome!

Nutriscore Rating: 40/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 3 tablespoons Poppy seeds
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Plant-based milk (such as almond or soy)
• 1 tablespoon Apple cider vinegar
• 0.75 cup Granulated sugar
• 0.5 cup Coconut oil, melted
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon zest

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease them with oil.

Step 2

In a small bowl, combine the plant-based milk and apple cider vinegar. Set aside for 5 minutes to curdle.

Step 3

In a large mixing bowl, sift together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. Mix well to distribute the poppy seeds evenly.

Step 4

To the curdled plant-based milk, add the granulated sugar, melted coconut oil, vanilla extract, and lemon zest. Whisk together until the ingredients are well incorporated.

Step 5

Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Be careful not to overmix, as this can cause the muffins to be dense.

Step 6

Distribute the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden brown.

Step 8

Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.

Step 9

Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(820.5g)

Amount per serving	% Daily Value*
Calories	2707.6

Total Fat 135.5g	0%
Saturated Fat 100.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3317.5mg	0%
Total Carbohydrate 357.8g	0%
Dietary Fiber 13.8g	0%
Total Sugars 158.1g
Protein 31.8g	0%

Vitamin D 100.0IU	0%
Calcium 735.9mg	0%
Iron 14.3mg	0%
Potassium 786.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 4.6%

Carbs: 51.5%