Vegan and Gluten-Free Lemon Poppy Seed Muffins

Vegan and Gluten-Free Lemon Poppy Seed Muffins

A delicious vegan and gluten-free version of lemon poppy seed muffins.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 18 persons



  1. Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
  2. Step 2

    Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
  3. Step 3

    Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.
  4. Step 4

    Spoon batter into the prepared muffin cups, filling each 2/3 full.
  5. Step 5

    Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
  6. Step 6

    While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.