Go Back
+ servings
Print

Lemon Poppyseed Muffins (Vegan)

A soft lemony 'Bakery-Style' muffin studded with poppyseeds and glazed with a tart lemon icing. These are easy to mix up by hand and are completely vegan!
Course Muffins, Quick Breads (Non-Yeasted) & Scones
Keyword dairy free, egg free, eggless, flaxseed, lemon, muffins, poppyseed, vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9 muffins
Author Izy Hossack

Ingredients

  • 150 g (2/3 cup) granulated sugar
  • zest of 2 lemons , finely grated
  • 2 tbsp ground flaxseed
  • 250 ml (1 cup) unsweetened non-dairy milk (I prefer soy or oat)
  • 80 g (1/3 cup) vegetable oil
  • 220 g (1 3/4 cups) plain white (all-purpose) flour
  • 45 g (1/2 cup) ground almonds
  • 2 tbsp poppyseeds
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp fine table salt

Lemon icing:

  • 150 g icing sugar
  • lemon juice

Instructions

  • Place the sugar into a large bowl and grate in your lemon zest (I use a microplane to do this). Use your fingertips to rub the zest into the sugar - this will help pull the oils out of the zest, releasing all that lemony flavour.
  • Add the ground flaxseed, milk and oil to the bowl. Stir together to combine. Add the flour, ground almonds, poppyseeds, baking powder, bicarbonate of soda and salt. Stir until mostly smooth (I like to use a whisk for this but a mixing spoon will work too).
  • Chill the batter for at least 1 hour or, preferably, overnight.
  • When you're ready to bake, preheat the oven to 180C (350F) convection / 200C (400F) non-convection. Line a muffin tin with 9 paper muffin liners.
  • Divide the batter among the 9 muffin liners, it should come pretty high up in the liner but not right to the top.
  • Bake for 22-27 minutes, until a skewer poked into the centre of a muffin comes out clean.
  • Remove from the tin and leave on a wire rack to cool before icing.
  • For the icing, place the icing sugar in a small bowl. Squeeze in some lemon juice (start with 1 tsp) and stir together. Keep adding lemon juice a little at a time until you have a thick but drizzleable icing.
  • Spoon the icing over the cooled muffins and leave to set. Store in an airtight container for up to 4 days.