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multiple lemon poppyseed muffins with lemon glaze and fresh lemons

Vegan Lemon Poppy Seed Muffins

These lemon poppy seed muffins are FILLED with lemon flavor from using fresh lemon juice, lemon zest, lemon paste, AND a lemon filled glaze. YUM!
4.77 from 21 votes
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Course: Vegan Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 17 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 2 minutes
Servings: 6 muffins


Lemon Poppy Seed Muffins:

  • ½ cup oat milk any plant-based milk works 1:1
  • 2 Tablespoons lemon juice
  • cup organic sugar
  • 2 Tablespoons applesauce
  • 2 Tablespoons olive oil any liquid oil works 1:1
  • 1 Tablespoon lemon zest zest of 1 whole lemon
  • 1 teaspoon lemon paste optional, for extra lemon flavor
  • 1 ¼ cup all-purpose flour
  • 2 teaspoons poppy seeds use up to 4 tsp
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Lemon Glaze

  • ½ cup sifted powdered sugar measure and then sift
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest


  • Before you juice the lemons, zest them and set aside the lemon zest.
  • Then, add the oat milk and lemon juice to a mixing bowl and let sit about 5 minutes until curdled. This makes a vegan "buttermilk".
  • Once the milk has curdled, add the organic sugar, applesauce, olive oil, lemon zest, and optional lemon paste to the mixing bowl. Gently mix to combine.
  • Next, add in the flour, poppy seeds, baking powder, baking soda, and salt. Make sure to add the flour first and pile the other ingredients on top. Then, use a fork to gently mix the baking powder, baking soda, poppy seeds, and salt into the flour to sift together. Finally, mix everything together JUST until a thick batter forms and all streaks of flour are gone. It's important not to over-mix the batter and it's okay if the batter is lumpy- that's actually ideal for these muffins.
  • Fill a muffin pan with 6-8 cupcake liners and fill each liner with batter until ⅞ full, but not overflowing.  Since the muffins will rise and may spread to the sides a bit, it's also a good idea to rub butter or oil along the top of the muffin pan for easier removal. Then, let the muffin batter rest for 30 minutes before baking. While letting the batter rest isn’t 100% necessary, it will allow the batter to rise more. If you want to skip this step the muffins will still taste great, but not rise as high in the oven.
  • Towards the end of letting the batter rest, preheat the oven to 375F. Then, add the muffins to the middle rack in the oven and bake for 15-17 minutes until cooked through. Try not to open the oven door to check on the muffins or they may deflate and just check them with an oven light.
  • Remove the muffins from the oven and let cool in the baking tray for 5 minutes. Then, remove and let cool completely on a wire rack. If the muffins are sticking to the baking tray at all, gently run a knife along the edges to help remove. Do not let them cool completely in the pan or they will overcook and risk turning dry.
  • While the muffins are cooling, make the lemon glaze. Add the sifted powdered sugar, lemon juice, and lemon zest to a bowl and use a fork to whisk together until a thick glaze forms. Drizzle the glaze on top of the cooled muffins. Let the glaze sit for 5 minutes to give it time to set and harden, then serve and enjoy!


  • As the batter sits to rest before baking it will become THICK. Lumpy batter is okay- Just bake it! If your muffins are way too thick it is likely from adding in too much flour or using incorrect measurements of baking powder/baking soda.
  • Muffins will keep at room temperature in a closed container or wrapped in tin foil on a counter for 2-3 days. They can also also be stored in a closed container in the fridge up to 5 days (but it will affect the texture) and in the freezer for up to 1 month.
  • Muffins will store longer without glaze on top. To enjoy frozen muffins, let defrost at room temperature. I personally recommend storing muffins in the freezer if storing longer than 2-3 days to maintain muffin texture.
  • Applesauce can be subbed 1:1 (volume not grams) for plant-based yogurt
  • The antique muffin tin I used (pictured) is slightly larger than standard muffin tins and made 6 muffins, but when testing this recipe in my standard pan it made 7-8 muffins.


Serving: 1muffin | Calories: 239kcal | Carbohydrates: 45g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 259mg | Potassium: 59mg | Fiber: 1g | Sugar: 23g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!