Craving something bright, zesty, and utterly delicious? Look no further! These vegan lemon poppy seed muffins are here to bring a little sunshine into your day. They're incredibly easy to whip up, requiring just one bowl, a sieve, a wooden spoon, and a handful of simple ingredients. Whether you're a seasoned baker or a kitchen newbie, these muffins are a guaranteed success.
Why You'll Love These Muffins
- Simple & Quick: No fancy equipment needed, just a few basic kitchen tools and you’re good to go.
- Healthy-ish: Made with plant-based ingredients, these muffins are a great option for a healthier treat. They can be easily adapted to be gluten-free too!
- Bursting with Flavor: The combination of zesty lemon and crunchy poppy seeds is a match made in heaven. They are perfectly balanced with a light sweetness.
- Perfectly Moist: Ground almonds are the secret ingredient for creating moist and tender muffins that are hard to resist.
Ingredient Spotlight
Let’s break down the key ingredients and explore some awesome swaps:
- Oils: Light olive oil, coconut oil, or vegan butter work wonders. If using coconut oil, ensure your plant milk is room temperature to avoid any solidification issues.
- Sweeteners: Caster or superfine sugar works great, but coconut sugar can be used for a less refined option.
- Plant Milk: Soy milk adds a great boost of protein, but any plant milk will do the trick.
- Lemons: Fresh lemon zest and juice are essential for that zingy flavor. Always zest before juicing! Opt for unwaxed lemons when you can, especially if using the zest.
- Flour: All-purpose flour is the go-to, but gluten-free cake flour mix works too. Just remember to add xanthan gum for a better crumb, if your mix does not already have it in.
- Ground Almonds: Also called almond meal, these create a wonderfully moist texture, but you can use extra flour if you have allergies.
Get Baking!
- Mix the wet ingredients in a bowl. If your fat is solid, melt it first and let it cool slightly.
- Sift the flour, baking powder, baking soda, and salt into the bowl with the wet ingredients and mix gently until there are no lumps.
- Add ground almonds and poppy seeds, mixing gently.
- Divide the batter into 10-12 muffin liners. If baking a gluten free version, you may want to only fill the liners ¾ of the way to avoid overflow.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. For Gluten Free muffins, 18 minutes is usually sufficient.
- Once cooled, whisk together icing sugar and lemon juice and drizzle over your muffins. Garnish with candied lemon peel if desired.
Variations and Tips:
- Lemon Love: Enhance the lemon flavor with a dash of lemon extract.
- Make it Gluten-Free: Swap in your favorite gluten-free cake flour mix. Use xanthan gum to help give your muffins a lovely crumb
- Nut-Free Option: Replace ground almonds with flour for allergy-friendly muffins.
- Icing Options: Add a touch more lemon juice if you want a more drippy icing.
- Sweet Tooth: Want a little extra indulgence? You could add some white or dark chocolate chips to the mix.
These muffins are fantastic on their own, but they're even better enjoyed with a cup of tea or coffee. They are the perfect treat to start your day or for a lovely afternoon snack.
Give them a try, and don’t forget to share your creations with us! Happy baking!