Lemon Poppy Seed Vegan Muffins
Aquafaba makes these muffins incredibly fluffy without eggs. The trick is whipping it until foamy before mixing with your wet ingredients.
Lemon zest hits harder than juice alone. You’ll taste bright citrus in every bite.
Aquafaba Creates Perfect Rise
Whip aquafaba for 2-3 minutes until it doubles in volume and looks foamy. This creates air bubbles that replace eggs perfectly. Cold aquafaba whips better than room temperature, so use it straight from the fridge.
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Poppy Seeds Need Grinding
Grind half your poppy seeds in a spice grinder for 10 seconds. Leave the other half whole. Ground seeds release more flavor while whole ones give texture. Don’t over-grind or you’ll make paste.
Avoid Dense Muffin Disasters
Mix wet and dry ingredients until just combined. You should still see flour streaks. Overmixing develops gluten and creates tough, dense muffins. Fold gently with a spatula, not a whisk.
Getting Maximum Lemon Flavor
- Use room temperature lemon for more juice yield – roll it firmly on counter before cutting.
- Replace coconut oil with melted vegan butter for richer flavor and softer texture.
Frequently Asked Questions
Which plant milk works best here?
Unsweetened almond or oat milk give the best texture. Avoid coconut milk – it’s too thick and rich for these delicate muffins.
Do these freeze well for later?
Freeze completely cooled muffins up to 3 months in airtight container. Thaw overnight at room temperature before serving.
What happens if I skip grinding poppy seeds?
You’ll lose some flavor intensity but they’ll still taste good. Grinding releases oils that boost the poppy seed taste significantly.
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Lemon Poppy Seed Vegan Muffins
Ingredients
Wet
Equipment Needed
- 12-cup muffin tin
- Electric mixer or whisk
- Spice grinder
- Large mixing bowls
Instructions
- Prepare oven and pan: Preheat oven to 375°F. Line 12-cup muffin tin with paper liners or grease with oil.
- Process poppy seeds: Grind 1 tablespoon poppy seeds in spice grinder for 10 seconds. Mix ground and whole poppy seeds together.
- Combine dry ingredients: Whisk flour, sugar, baking powder, salt, and all poppy seeds in large bowl until combined.
- Whip aquafaba: Whip cold aquafaba with electric mixer for 2-3 minutes until doubled in volume and foamy.
- Mix wet ingredients: Stir almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla into whipped aquafaba.
- Combine mixtures: Pour wet ingredients into dry ingredients. Fold gently with spatula until just combined with flour streaks still visible.
- Fill muffin cups: Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake muffins: Bake 20-22 minutes until tops are golden and toothpick inserted in center comes out clean.
- Cool and serve: Cool in pan 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Nutrition Facts
Per Serving (1 muffin)
