Vegan Lemon Poppyseed Muffins

Yesterday was a beautiful sunny day, and I had the whole morning off until I had to go to rehearsal. It was a go for a run in the sun, lounge on the front porch with tea and the dog kind of morning, also the perfect morning for baking something sunny and summery. I only recently discovered the deliciousness that is lemon poppyseed muffins. A friend brought some to a gathering, and due to the fact that I am allergic to dairy, eggs (and basically everything) I couldn’t try one! But they smelled heavenly, so I was determined to find a vegan recipe! All baking recipes found on this blog will be vegan, I myself am not vegan, however due to my allergies all my baking is! So here are vegan lemon poppyseed muffins, the recipe is taken from Vegan Brunch by Isa Chandra, all of her books (especially Vegan Cupcakes Take Over the World) are well worn and ear marked in my kitchen.

 I have read recipes for lemon poppyseed muffins that don’t include fresh lemon, in my mind that is just wrong! To begin, get the zest of one lemon (enough for 2 tbl.)

Put together the dry ingredients, don’t pack the flour! You need those air pockets to make light and fluffy baked goods!

 Vegan buttermilk means taking that lemon you zested and squeezing all of the juice into the soy milk, whisk it around and let it sit!

 Add the wet to the dry and mix together, I prefer using a wooden spoon whenever possible when baking, for some reason it feels more legit.

I am lucky enough to have a bulldog for a baking assistant, but that is not a necessity in this recipe.

Vegan Lemon Poppyseed Muffins

2 cups all purpose flour
2/3 cup sugar
1 tbl. baking powder
5 tsp. poppy seeds
1/2 tsp. salt

3/4 cup non-dairy milk (I always use soy when baking, I find it works better then rice milk)
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tbl. lemon zest
2 tsp. pure vanilla extract

Pre-heat the oven to 375 and lightly grease a muffin tin (canola oil on a piece of paper towel works great for this!). First zest your lemon! Then add the lemon juice to the soy milk, whisk it together and set it aside. Next add together all of your dry ingredients (flour, sugar, baking powder, poppy seeds and salt) in a large bowl. Add the soy milk and lemon mixture and the rest of the wet ingredients, (canola oil, lemon zest and vanilla). Mix together until combined! Spoon into the muffin tin (about 3/4 full). And bake for 20min! At 20 min. insert a toothpick in the center of each muffin, if the toothpick comes out clean then leave them to cool, or eat right away the burnt tongue is on your head.


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