Vegan Meyer Lemon Poppy Seed Muffins

Delicious and fluffy! Thank you.
I used spelt flour and coconut sugar in stead of cane sugar, so they turned out a bit darker than on the picture but they taste so good!

Easy recipe for a delicious and crowd-pleasing treat!

Delish!! I made these yesterday & they are even better after a night in the fridge; more lemony, if that’s possible. I used regular lemons, vanilla extract (not lemon), King Authur 1:1 GF flour, agave, subbed rice flour for the almond flour, & left off the glaze. After these modifications, I estimate 134 cal per muffin. A great & very flexible recipe.

Wow these are SO GOOD!! I used regular lemons and used white whole wheat flour as a 1:1 replacement. Other than that, I followed the recipe as written. Definitely will make again!

Good tip about the wet ingredients foaming up – boy did they ever. I used Bob’s Red Mill GF flour and GF oats and the muffins turned out just fine. Loving the lemon selection because I purchased a big bag of lemons from Costco :)

Great muffins, turned out really well even though I forogt to add in the coconut oil – so potentially a good option if you’re looking to avoid oil or don’t have anything on hand. Subbed half of the almond milk for coconut yoghurt, did 1/2 cup all purpose flour and 1/2 cup wholemeal spelt (in place of whole wheat pastry flour), added coconut sugar in place of the regular sugar and didn’t have applesauce so used a grated pear. So quite a few substitutions but great overall result, really happy.

I liked the flavor and the glaze, but the ratios for the batter felt off to me. I ended up adding a whole extra 1.5c of all purpose and some additional baking soda in order to get the batter to a scoop-able density. Once baked and cooled, the texture was gummy/rubbery, while still not being fully cooked. I would hesitate giving these another go — I’d choose the lemon loaf recipe over this for sure, but maybe with some more tweaking could get this recipe to a place where I’d be comfortable with it.

Love this recipe! We used regular eggs & all-purpose flour with a bit of regular whole wheat because that’s what we had on hand. My kids loves making these & it was something even my 5-year-old could mix all by herself.

Perfect mix of tang + sweet. Feels like a bit of sweet sunshine in the middle of a cold winter!

Thank you!!

These muffins are one of my favorite recipes. They have an amazing flavor and are the perfect amount of moist. Everyone in my family loves these muffins.

I made these tonight after picking up some Meyer lemons, and oh my god, they are INCREDIBLE! I subbed coconut sugar for cane sugar, and a grated apple for the applesauce. I also added some fresh vanilla bean (1/4 tsp) in addition to the vanilla extract. I skipped the glaze altogether to make them a tad “healthier”. Thanks for yet another amazing recipe Dana!

This is our staple vegan, gf, low-histamine recipe. My husband has a histamine intolerance, so we just leave out the citrus and have subbed with other fruits (blueberry, passion fruit). I have commented on this recipe before and am so impressed with its simplicity. No need for high-tech baking gear or labor-intensive techniques, and it comes together in minutes. I have used this recipe successfully in metal muffin tins and ceramic muffin tins. Lined with paper muffin liners or unlined–it never disappoints! My husband can enjoy baked goods again. We cannot thank you enough!

These muffins just came out of my oven—the entire house smells heavenly! I have made so many of your vegan muffin recipes. I TOTALLY appreciate the one-bowl concept. My husband and I are going away for a few days to stay at a very posh resort… and I am taking these beauties with us to nosh in the room!

I substituted a bit — I didn’t have a lemon, so I went without the zest but used some organic lemon juice; brown sugar instead of cane; and chia instead of poppy seeds (and I chose not to use a glaze). The batter was scoopable and the resulting texture was fine, but the muffins themselves lacked any real flavor and were a little more savory than I expected (perhaps I over-salted? under-sugared? maybe the glaze is the key?). I’ll probably try these again with some zest and fresh lemon juice and real poppy seeds (and maybe AP flour) to see if I can get a stronger lemon flavor.

Love these, although both times I have made them it has been too runny and I find I burn the top trying to cook them through. This time I added an extra 1/2 cup flour and extra 1/2 cup oats and they were perfect after 22mins :)

Made these muffins for my vegan daughter. They are delicious! Tender on the inside, crispy on the outside. Making them again today. Will wait until the muffins are cool before adding the icing this time. Didn’t do that last time and it soaked into the muffins.

Mmm…these are good! I didn’t have almond milk, so I used soy, and I didn’t realize the flax egg was mixed in the beginning, so I added that at the very end, but my batter was thick and scoopable. I know others said theirs were really runny; mine was as described in the recipe. Its soft/moist with a nice little texture from the oats and strong lemon flavor from the glaze. Definitely a keeper! I followed the recipe as is except for the soy, OH and I used regular lemons (3) instead of meyers, baked 12 muffins (2 tins) for 23 minutes at 375F. I was going to gift them to a friend, but I already ate 2, so maybe these will stay with me ;p

So I tried this recipe using a loaf pan without tweaking anything. The batter was very wet, a tad runny. But instead of experimenting with the texture by adding more flour or baking powder, I decided to play with the baking time. At 55 mins, it was set. And when cooled completely this was perfectly moist and absolutely delicious. Great recipe!

These are the best muffins I have ever made. They are so fluffy, flavourful and absolutely delicious. I used maple syrup, coconut oil and regular lemons and they turned out great. Next time, I’m doubling it for sure!

I’ve made these muffins for years now, to the point where all my friends and family request these anytime they are given the chance. The recipe is super easy to follow, the ingredients are commonplace in a vegan pantry, and they literally have never failed or disappointed me or my non vegan friends! I cannot recommend this recipe and this blog enough!

I used a gluten free flour blend. It has almond meal in it so I just used it for the flour and almond meal both.

I admit I could have erred, but I really don’t think so.

I have to say that they did eventually turn out great. I posted photos on Instagram and hashtagged you.
Natalie

Just popped this baby out of the oven. I made a loaf and it took about 40 minutes. The lemon aroma is just wafting through my house. I have to control myself from cutting into it. I will make your lemon glaze and share a photo on IG. Thank you for all your wonderful recipes.

This recipe turned out absolutely delicious!! My family (all not vegan) loved them and my neighbor said they tasted better than the bakery’s muffin near my house. I am about to make another batch for my friends since they were all jealous they did not get any the first time I made them. The muffins are so fluffy and light on their own but with a thin spread of glaze the muffins are taken to a new level! I just used powdered sugar and almond milk as a recipe calls for. 10/10 recommend this recipe!!

Super tasty!
I’ve replaced the almond meal with finely grounded hemp press cake, which is the byproduct from pressing oil from hemp seeds.
I’ve thought it works really well, since all of my family say hemp tastes similar to poppy seed, and it really does!
Also I’ve used fresh cashew milk and replaced the maple syrup with a little more milk, because we do not like it too sweet.

I can confirm too, that this can also be done as a loaf.

These are great! I substituted Coyo brand Mixed Berry Coconut Yogurt for the Apple sauce, spelt flour for the all-purpose flour and almond meal, and coconut sugar for cane sugar. I also added about 1.5 cups of frozen blueberries to the batter at the very end so they wouldn’t have time to defrost and turn the batter a different color. They came out perfectly moist and tasty. I would love to experiment with how to up the lemon flavor in the future, but these were a great first batch. Anyone have ideas on how to modify the recipe to make this a loaf?

Made this in mini-muffin tins last night! I followed the recipe exactly and baked for about 18 min. Perfect, thank you!

I just made these, and they’re pretty good! My version would be 4 stars, but I think if I had followed the recipe exactly they’d be even better (hence the 5-star review).

I had to make a lot of substitutions because I am currently home bound during the covid-19 quarantine, and didn’t have all the ingredients on hand. I’m also a vegetarian who is eating mostly vegan (I have been eating honey) because my breast-fed daughter is allergic to dairy, soy, and possibly eggs.

My adjustments:
In place of the flax egg I just added another 2 tablespoons of applesauce. Instead of whole wheat and almond flours, I used regular all-purpose flour. Instead of fresh lemon zest I reconstituted dried lemon zest from my spice drawer. Instead of almond milk I used oat milk. And instead of cane sugar I used brown sugar. This recipe is highly adaptable to substitutions, so I encourage anyone who doesn’t have a stocked pantry to give this a shot anyway.

I baked for 24 minutes; it probably could have stayed in a min or two longer, because the muffins stuck to the liners. The lemon flavor in the muffin itself is mild (perhaps because of my reconstituted zest), so I perhaps could have added a bit more (although the glaze drizzle jazzes things up). I have a sweet tooth, so I probably could have added a bit more sugar or maple syrup to the mix, as well. These will be a nice treat for breakfast, more so than dessert in my opinion (they have that healthy, sweet-but-not-too-sweet-for-breakast quality about them). This recipe also helped me step out of my comfort zone and be creative while homebound, so I appreciate it!

These muffins are delicious, maybe too delicious! I am so sad to see that only one muffin has 14 grams of sugar and I am realizing that I have eaten more sugar today than possibly in the past week. My husband gave them a big thumbs up, and I will try them on my daughter when she wakes up. Next time, I plan to make them with date paste instead. I also subbed orange zest for some of the lemon as I have a lot of oranges right now.

Love these!

I only had quick oats and more subbed flour for the almond meal, so the muffins were a little more dense. Both my husband and I thought the flavor was great. Will definitely make these again (:

I substituted an additional 1/4 cup of maple syrup for the sugar, and did 1/4 cup of unsweetened applesauce for the oil to make them oil-free and refined-sugar free. Also only added one lemon, zested everything I could get off of it and all the juice— turned out perfectly lemony! Didn’t add the glaze and they are perfectly sweet. Also, I forgot the baking soda in the first batch— I can confirm, do NOT do this, they are stodgy as heck! Haha

Delicious recipe! Definitely going to be a staple!

Made the following substitutions with excellent results:

-tangerine juice for lemon juice
-tangerine zest for lemon zest
-Pillsbury GF flour blend for whole wheat flour
-canned coconut milk for almond milk
-chia egg for flax egg
-honey for maple syrup
-brown sugar for cane sugar

Muffins were phenomenal, and did not fall! Thank you!

Oh my gosh!! I just made these muffins and they came out fantastic! I followed the recipe except I didn’t have rolled oats or almond flour and so instead just used more flour – a total of 2 cups flour. I also made them into mini muffins and baked for 12 minutes. I greased my pans (yes, I needed 2 pans with a total bake of 28 mini muffins) with Pam baking spray (an oil and flour mix) – the muffins came out very easy. I brushed the glaze on lightly to the tops. The muffins had good height and were very moist.
My only complaint was that the muffins themselves did not have a strong distinct lemon flavor, which I prefer. But, the lemon glaze helped with this. :)
I would definitely make this again!!

I have been craving muffins ever since I switched over to plant based foods only. I made these and everyone loved them! I used two cups of oat flour and it came out delicious :) also it is was super easy to just throw my rolled oats into the ninja and make flour! I’m not a glaze person for muffins so I didn’t make it. I also didn’t use any melted coconut oil or avocado oil. Next time I think I will add more lemon because I just love the flavor of it!

YUM! These are delicious!! I followed the recipe pretty much as is aside from a few minor tweaks. I used 1/3 cup medjool date paste instead of sugar, opted for chia seeds and gluten free flour, and added a cup of blueberries! My batter turned out perfect as did the final product out of the oven. Very moist and full of flavor. I use silicon baking cups sprayed with coconut oil. After cooling they practically slid out of the baking cup and I didn’t have a problem at all with them sticking. They were a huge hit. Another great muffin recipe Dana! These will definitely make their way into my baking rotation!

Very disappointing outcome. I made the classic mistake and made these muffins for the first time with company coming. Should have tested them one time first. This recipe needs a major overhaul. I followed it exactly as stated, except when it came to final mixing, the batter was extremely runny and with the instructions saying it should not be runny, but “scoopable” (not pourable) I knew it needed more flour- I added some and a bit more baking soda to compensate. I mixed carefully as per instructions. Terrible outcome. Basically did not rise, stuck to the muffin cups, gooey spots in some places. I am an experienced baker and fortunately my guests have tasted my baking before and told me the recipe was to blame..lol. The lemon glaze was the only good part about this recipe. My advice..find another recipe.

Love love LOVED this recipe. The lemon aroma fresh out of the oven was simply amazing. I made a double batch and did 50:50 chia and poppy seeds, and was low on cane sugar so subbed about 1/3 C with brown sugar (sucre vergeoise). I made a glaze as well but to be honest these muffins are so flavorful it wasn’t needed. Will certainly be making these again. :)

I tried this recipe last week and it was amazing! So moist, soft and delicious. I didn’t have enough apple sauce I took 2 tablespoon of apricot jam and added some almond milk to it and it worked. You just have to mix it and make it smooth like apple sauce.

My husband, family and friends all loved it and keep asking me to make more. It’s on demand! haha.

Thank you! Love all your recipes.

I love this recipe! I don’t think my lemons were Meyer lemons, but it tastes delish! I used at least 3 teaspoons of poppy seeds, and I altered the recipe so that I could use what I had. I used all purpose flour, and I subbed the almond meal and rolled oats, for regular oats. I only had brown sugar, so that’s what I used! I didn’t time them, but they are wonderfully moist and delicious!

I tried this recipe in a jumbo muffin tin (6 large muffins) and baked it for around 24 minutes. I absolutely adore the flavor of lemon and poppyseed, and these muffins were nonetheless delicious. HOWEVER, they are rather flat, and I feel that they may benefit from a bit of baking powder – will be testing this out shortly!

Hi Dana …. I am a big fan of your recepies. I have made many cakes…banana bread is one of our favorites. In this one why did you use baking soda and not baking powder.

OMG these are amazing. Like I’m going to have to freeze most of them so I don’t end up eating a lemon-poppy-seed-muffin entree for dinner tonight.
I love love love lemon so the super lemony-ness of this recipe was ideal for me.
My icing turned out funny so I ended up using 2 tbsp of lemon juice for the 1 cup of powdered sugar but other than that everything was perfecto. And extra lemon in the icing is a win in my book so it all worked out =)

These were fantastic, thank you once again for another incredible recipe.

excellent

Just made these and followed directions exactly and yummy! Just a couple of questions – I used cupcake liners and lots of the muffin stuck to the liner. :( Hated to lose so much of each yummy muffin. Suggestions? Also, I used melted coconut oil but by the time I mixed in all the other ingredients, the coconut oil had solidified resulting in chunks of white globs in the batter. Again, suggestions? Thank you!

I just made these muffins and they are soooo good!!! Perfectly fluffy and sweet. I’ve been searching for a healthier muffin recipe for so long and finally found the perfect one! But i changed is the recipe a bit based on what i had at home: I used regular eggs, all purpse and buckwheat flour instead of the whole wheat(because I didn’t have any), and honey instead of maple syrup and olive oil. I would like to THANK YOU very much for the brilliant recipes and quality content!! Greetings from Moldova and Azerbaijan!))

My batter really stuck to the muffin liners. Almost half the muffin was wasted. But they tasted good

Amazing, so yummy! So quick and easy to make and very healthy. They just melt in the mouth. I baked for the 17 minutes and they turned out beautifully. Thank you very much for the recipe :D

I made these using gluten free flour and I do not recommend it. They were very gummy.

Made these muffins with a few substitutions and they were amazing! Perfectly moist, lemony, loved the texture. Subbed in EVOO (though, I personally enjoy that flavor with citrusy desserts), cornmeal instead of almond meal, and added 1/2 cup of sliced almonds. Yum!

Thanks for the easy, delicious recipe! :)

These were so fabulous!! I used organic whole wheat pastry flour for the 1 cup flour and 1/2 cup almond meal. The texture came out perfect!! I also used organic cane sugar and lemon juice for the glaze. Simply incredible. Thank you :)

made these this afternoon. muffins were pretty yummy. the glaze, not so much. super sweet. inedible, almost. are the measurements correct? one whole cup of powdered sugar with just a small amount of lemon juice or almond milk? i kept having to add liquid. even then, it did not compliment the muffin-at all.