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Square cropped image of a stack of two lemon poppy seed muffins with drizzled glaze over them with the top muffin having a large bite taken from it. Blurred muffins and lemons in the background.

Vegan Lemon Poppy Seed Muffins

These vegan lemon poppy seed muffins are loaded with fresh lemon flavor and a light crunch from the poppy seeds. They’re soft, fluffy and easy to make! Top with lemon glaze for extra refreshing lemon flavor.
Course Dessert, Snack
Cuisine Vegan
Keyword Vegan lemon poppy seed muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Small muffins
Calories 258kcal




  • 2 tablespoons ground flaxseed
  • 6 tablespoons lemon juice
  • ¾ cup soy milk
  • 2 teaspoons apple cider vinegar
  • ½ cup vegetable oil
  • cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon zest
  • 1 ¼ cups whole wheat flour
  • ¾ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 ½ tablespoons poppy seeds


  • 1 cup icing sugar
  • 2 tablespoons lemon juice


Step 1: Prep Flaxseed “Egg” and “Buttermilk”

  • To start, zest and juice some lemons. You'll need 3-4 lemons for a standard 12-muffin batch.
    6 tablespoons lemon juice, 3 tablespoons lemon zest
  • In a small mixing bowl, stir ground flaxseed with fresh lemon juice. Set aside for about 5 minutes to let it set and form a gel.
    2 tablespoons ground flaxseed, 6 tablespoons lemon juice
  • In a second small mixing bowl (or measuring cup) mix soy milk with apple cider vinegar. Set aside.
    ¾ cup soy milk, 2 teaspoons apple cider vinegar

Step 2: Whisk Wet Ingredients

  • Add the set flaxseed and soy milk mixture to a large mixing bowl along with vegetable oil, sugar and vanilla extract.
    ½ cup vegetable oil, ⅔ cup sugar, 1 teaspoon vanilla extract
  • Whisk until well combined, then whisk in lemon zest.
    3 tablespoons lemon zest

Step 3: Mix in Dry Ingredients

  • Add whole wheat flour, all-purpose flour, baking powder, baking soda and poppy seeds to the large mixing bowl.
    1 ¼ cups whole wheat flour, ¾ cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, 2 ½ tablespoons poppy seeds
  • Using a large spoon, stir together the muffin batter until everything is evenly mixed and there are no clumps of dry (or wet) ingredients. Stop stirring when you reach this consistency to not overmix the batter.

Step 4: Bake

  • Preheat your oven to 350 °F.
  • Prep a 12-slot muffin pan by lining it with either paper or silicone muffin liners.
  • Evenly scoop the batter into your muffin liners. These muffins are on the smaller side so scrape up the batter to get a full 12 muffins (you can make 11 slightly larger ones if you prefer).
  • Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean (and if lightly pressing the top, it bounces back).
  • Allow muffins to sit for a couple minutes before carefully transferring to a wire cooling rack.

Step 5: Glaze and Serve

  • While the muffins cool, prepare some lemon glaze by stirring together icing sugar with lemon juice. Stir until the mixture is smooth and there are no sugar clumps.
    1 cup icing sugar, 2 tablespoons lemon juice
  • Place the glaze in your fridge to set while the muffins finish cooling.
  • Once fully cooled, drizzle glaze over each muffin. It’s best to set the wire cooling rack of muffins over a baking tray to catch drips.
  • The glaze recipe makes enough to fully coat the tops of each muffins so you can also use a knife to spread in on the tops. If you only want a drizzle, you can cut the glaze recipe in half.



Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Small muffin (1/12 of recipe) | Calories: 258kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 94mg | Potassium: 110mg | Fiber: 3g | Sugar: 22g | Vitamin A: 34IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 1mg