How to Make Vegan and Gluten-Free Lemon Poppy Seed Muffins - A Step-by-Step Guide

Are you looking for a delicious and healthy treat that fits your dietary needs? Look no further than these Vegan and Gluten-Free Lemon Poppy Seed Muffins. Bursting with citrusy flavor and a delightful crunch from the poppy seeds, these muffins are the perfect addition to your morning routine or as a midday snack. And the best part? They are completely vegan and gluten-free, making them suitable for a wide range of dietary restrictions.

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Ingredients

  • 1 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 2 cups gluten-free all purpose baking flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds
  • ⅔ cup sugar
  • ⅓ cup canola oil
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 20 mins
  • Total Time: 55 mins
  • Servings: 18
  • Yield: 18 muffins

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
  • Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
  • 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.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • 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.
  • 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.
  • Nutrition

    154 cal.

    • Total Fat: 5g
    • Saturated Fat: 0g
    • Sodium: 174mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 15g
    • Protein: 2g
    • Vitamin C: 2mg
    • Calcium: 49mg
    • Iron: 0mg
    • Potassium: 26mg