Pals, put together to stage up your muffin sport with these undetectably vegan and gluten-free lemon poppy seed muffins! They’re completely candy, tender, FLUFFY, and bursting with vivid, lemony goodness.
Made in simply 1 bowl, they’re simply as enjoyable to make as they’re to eat! Let’s get baking!
These tremendous FLUFFY muffins start with utilizing an electrical mixer to cream collectively the vegan butter, cane sugar, and lemon zest. This provides air (to create fluffiness) and infuses the butter with BIG lemon taste.
Subsequent comes applesauce for moisture and a beneficiant quantity of lemon juice as a result of we aren’t messing round once we say BIG lemon taste! It simply wouldn’t be a lemon poppyseed muffin with out it. Vanilla extract is essential, too, for quintessential muffin taste!
Then it’s time for the dry components: Almond flour retains these muffins gentle and cakey, our GO-TO gluten-free mix provides construction, baking powder and baking soda give them main rise, sea salt provides taste, and poppyseeds add a pleasing crunch.
The final step: Divide your batter between muffin liners and bake till fluffy with flippantly golden edges. And for greatest texture, attempt to wait in your muffins to chill earlier than digging in! We all know — it’s arduous. However these are definitely worth the wait!
We hope you LOVE these lemon poppy seed muffins! They’re:
FluffyBrightTenderSuper lemony& Undetectably vegan + gluten-free!
Get pleasure from them for brunch, snack, or dessert, or take them to gatherings to see should you can impress even your gluten-loving buddies (we expect you’ll)!
Extra Lemony Recipes
Prep Time quarter-hour minutes
Cook dinner Time half-hour minutes
Complete Time 45 minutes minutes
Servings 12 (Muffins)
Course Dessert, Snack
Delicacies Gluten-Free, Vegan
Freezer Pleasant 1 month
Does it maintain? 3 Days
Cook dinner ModePrevent your display screen from going darkish
2/3 cup cane sugar* (guarantee natural for vegan-friendly)1/3 cup softened vegan butter (we used Miyoko’s)3 Tbsp lemon zest (4-5 lemons yield ~3 Tbsp zest)1/4 cup applesauce (unsweetened)1/4 cup lemon juice1 tsp vanilla extract1 cup almond flour (we like Wellbee’s)1/2 cup dairy-free milk (plain, unsweetened // we used almond milk)1 ¼ cup MB 1:1 GF Mix (or all-purpose flour if not GF // see notes for different choices)1 ½ tsp baking powder1/4 tsp baking soda1/4 tsp sea salt1 ½ Tbsp poppy seeds
Preheat your oven to 350 levels F (176 C) and line a regular muffin tin with 12 muffin liners (we like these), or flippantly grease.To a medium mixing bowl (or the bowl of a stand mixer), add the cane sugar, softened vegan butter, and lemon zest. Combine with an electrical stand mixer or handheld mixer till gentle and fluffy, about 2 minutes.
Subsequent add applesauce, lemon juice, and vanilla extract and beat on medium till nicely mixed and barely fluffy. The combination could look curdled, which is ok. This can type itself out within the subsequent step!
Now add almond flour and beat till easy and nicely integrated. Subsequent add within the milk and blend on low till absolutely mixed. Lastly, add the gluten-free flour mix, baking powder, baking soda, sea salt, and poppy seeds. Combine on medium till gentle and fluffy with the poppy seeds evenly distributed.
Divide the batter evenly between the 12 muffin liners and bake for 30-34 minutes, till flippantly golden on the perimeters. When a toothpick is inserted right into a muffin it ought to come out nearly clear with only a crumb or two left behind. For the absolute best texture, let the muffins cool utterly earlier than having fun with.
Greatest when contemporary, however they are often saved at room temperature in an hermetic container for as much as 3 days or within the freezer for as much as 1 month.
*Cane sugar is essential for taste, construction, and coloration on this recipe. We don’t advocate subbing coconut sugar.*If utilizing our unique DIY Gluten-Free Flour Mix or an analogous store-bought model resembling Bob’s Pink Mill 1:1 Baking Flour, we advise utilizing barely extra of it. Outcomes will range.*Diet info is a tough estimate.
Serving: 1 muffin Energy: 207 Carbohydrates: 27.9 g Protein: 3.5 g Fats: 10 g Saturated Fats: 4 g Polyunsaturated Fats: 1.5 g Monounsaturated Fats: 3.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 177 mg Potassium: 114 mg Fiber: 1.9 g Sugar: 12.6 g Vitamin A: 14 IU Vitamin C: 4 mg Calcium: 95 mg Iron: 0.8 mg