Lemon Poppy Seed Muffins
Dairy Free + Eggless
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Lemon Poppy Seed Muffins
These soft, fluffy muffins are loaded with delicious lemon flavor and light poppy seed crunch.
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Most muffin recipes contain dairy and eggs. Luckily, it's easy to replace these with plant-based alternatives.
Dairy Free + Eggless Muffins
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Ground flaxseed
Lemon juice
Lemon zest
Plant-based milk
Apple cider vinegar
Vegetable oil
Sugar
Vanilla extract
Flour
Baking powder
Baking soda
Poppy seeds
Icing sugar
Recipe Ingredients
See ingredient amounts
1. Prep Flaxseed "Egg"
and "Buttermilk"
2. Whisk Wet Ingredients
3. Mix in Dry Ingredients
4. Bake in Oven
5. Glaze and Serve
How to Make It
Full cooking instructions
Prep Flaxseed "Egg"
Step 1:
Stir ground flaxseed with lemon juice and set aside.
Prep "Buttermilk"
Step 1:
Mix plant-based (soy) milk with apple cider vinegar and set aside.
Whisk Wet Ingredients
Combine flaxseed "egg" with plant milk mixture, oil, sugar and vanilla.
Whisk until well combined, then whisk in lemon zest.
Step 2:
Mix in Dry Ingredients
Add flour, baking powder, baking soda and poppy seeds.
Stir until no clumps remain.
Step 3:
Bake in Oven
Prep a 12-slot muffin tray and scoop in the batter.
Bake for 25 min in an oven preheated to 350 F.
Step 4:
Glaze and Serve
Stir together icing sugar and lemon juice.
Drizzle across muffins cooled to room temperature.
Step 5:
Place in airtight container.
Countertop
= 2-3 days
Refrigerator
= 1 week
Freezer
= 3 months
How to Store Leftovers
Get the full recipe
Lemon Poppy Seed Muffins
Dairy Free + Eggless
Get the full recipe