Vegan Lemon Poppy Seed Muffins
Vegan lemon poppy seed muffins - these giant, bakery style vegan muffins are light, fluffy and moist with tall muffin tops and a sweet, zingy, lemony flavour.
Servings 9 muffins
Ingredients
- finely grated zest of 3 lemons
- 80 g (⅓ cup) fresh lemon juice
- 160 g (⅔ cup) unsweetened non-dairy milk (I use soy)
- 160 g (⅔ cup) Greek style vegan yogurt
- 144 g (⅔ cup) neutral oil (I use olive)
- 240 g ( 1 cup + 3 Tablespoons) caster or granulated sugar
- 1 Tablespoon vanilla extract
- 3 ½ teaspoons baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 400 g (3 + ⅓ cups) plain (all-purpose) flour
- 3 Tablespoons poppy seeds
Instructions
- Whisk together the lemon zest and juice, milk, yogurt, oil, sugar and vanilla extract in a large bowl.finely grated zest of 3 lemons, 80 g (⅓ cup) fresh lemon juice, 160 g (⅔ cup) unsweetened non-dairy milk (I use soy), 160 g (⅔ cup) Greek style vegan yogurt, 144 g (⅔ cup) neutral oil (I use olive), 240 g ( 1 cup + 3 Tablespoons) caster or granulated sugar, 1 Tablespoon vanilla extract
- Whisk in the baking powder, bicarbonate of soda and salt, followed by the flour. Be careful not to over-beat the batter, just mix it until no streaks of flour remain. Gently stir in the poppy seeds.3 ½ teaspoons baking powder, ¼ teaspoon bicarbonate of soda (baking soda), ½ teaspoon salt, 400 g (3 + ⅓ cups) plain (all-purpose) flour, 3 Tablespoons poppy seeds
- Cover the bowl with a tea towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line two 12 hole mufin tins with 9 cases, spreading them out across the tins so that there is a gap in between each one.
- Divide the batter between the muffin cases, filling them all the way to the top; they should be almost overflowing. An ice cream scoop is handy for this.
- Bake for seven minutes then turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Bake for a further 15 minutes, until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack and leave to cool completely. Once cold store in an airtight container.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!