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The muffins in this recipe are moist and fluffy with a perfect crumb. The lemon poppy seed flavor gives you that familiar taste, and the lavender glaze takes it up a notch, creating a vibrant lemony, and floral taste. If you love bright, citrusy flavors and a soft, fluffy crumb, these Vegan Lemon Poppy Seed Muffins will steal your heart.

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‍Ingredients needed to make Vegan Lemon Poppy Seed Muffins: 

• Vegan Butter
• Sugar
• Lemons
• Vanilla Extract
• Plant-Based Milk - unsweetened
• Aquafaba
• All-Purpose Flour
• Salt
• Baking Powder
• Baking Soda
• Poppy Seeds
• Powdered Sugar
• Dried Culinary Lavender

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Highlight Ingredients: 

Lemon: Please use fresh lemons; the pre-bottled lemon juice will not give you that bright lemony taste you want from a Lemon Poppyseed Muffin. Plus, you need the lemon zest from fresh lemons, which will bring out the brightness in these muffins. You can zest the lemons using a microplane. Make sure you zest the lemons before you cut them!

Aquafaba: This is the liquid from a can of chickpeas. I use aquafaba as an egg substitute for baking vegan cakes and muffins. It gives these muffins a light, fluffy texture and a soft crumb.

Lavender: I used lavender in the glaze to top these lemon poppy seed muffins. It gives a lovely floral scent and taste. Lavender is a powerful ingredient; therefore, all you need is one teaspoon, use more and it will start to taste like soap. Ensure you use culinary grade lavender suitable for cooking and baking. It will be more palatable!

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1. Prep Your Oven and Muffin Tin

Preheat your oven to 400°F (204°C).
Line a muffin tin with parchment liners and set aside.

2. Zest Your Lemons

Zest two lemons to get about 2 tablespoons of zest. Set the zest aside — you'll use it in the wet ingredients later.

3. Whip the Aquafaba

In a medium bowl, use a handheld electric mixer to whip the aquafaba for about 1 minute until it becomes foamy. This helps the muffins achieve a light and fluffy texture.

4. Mix the Butter and Sugar

In a separate medium bowl, cream together the vegan butter and sugar with an electric mixer for 1–2 minutes, until light and fluffy.

5. Add Wet Ingredients

To the butter-sugar mixture, add the vanilla extract, plant-based milk, lemon juice, and the lemon zest you set aside. Mix well until everything is fully incorporated.

Then, gently mix in the whipped aquafaba until smooth.

6. Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and poppy seeds until everything is well combined.

7. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients.
Gently stir until everything is combined. Do not overmix — it's okay if the batter looks a little lumpy.

8. Fill the Muffin Liners

Evenly divide the batter between the parchment-lined muffin cups, filling each about 3/4 full.

9. Bake the Muffins

Bake at 400°F for 5 minutes, then without opening the oven door, lower the temperature to 350°F and continue baking for another 18–22 minutes.

You'll know the muffins are done when a toothpick or fork inserted into the center comes out clean or with just a few crumbs (no wet batter!).

10. Make the Lemon Glaze

While the muffins are baking, whisk together the powdered sugar and lemon juice in a small bowl. Adjust the amount of lemon juice depending on how thick or thin you want your glaze.

11. Glaze and Serve

Once the muffins are fully baked and completely cooled, drizzle the lemon glaze over the tops.

Enjoy your fresh, zesty vegan lemon poppy seed muffins!

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Tips for Success:

• Whip the aquafaba well: This step gives your muffins a beautiful rise and fluffy texture.
• Don't skip the glaze: It adds a perfect tangy-sweet finish.
• Use fresh lemon juice: Bottled lemon juice doesn’t have the same vibrant flavor.

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