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Vegan lemon poppy seed muffins are a delightful treat that combines zesty lemon flavor with crunchy poppy seeds. Baking them in silicone tins makes the process easier and cleanup simple. This guide will walk you through the steps to prepare and bake these delicious muffins using silicone molds.
Ingredients Needed
- 1 ½ cups all-purpose flour
- ¾ cup organic cane sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup almond milk or other plant-based milk
- ¼ cup vegetable oil
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Preparation Steps
Preheat your oven to 350°F (175°C). Lightly grease your silicone muffin tins with a little oil or use non-stick spray to ensure easy removal of the muffins after baking.
In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. In a separate bowl, combine the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as this can make the muffins dense.
Using a spoon or a piping bag, fill each silicone mold about ¾ full with the batter. Place the silicone tins on a baking sheet for stability.
Baking and Cooling
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the silicone tins from the oven and let the muffins cool in the tins for about 5 minutes.
Carefully transfer the muffins out of the silicone molds and onto a wire rack to cool completely. The silicone makes it easy to remove the muffins without sticking.
Serving Suggestions
Enjoy these vegan lemon poppy seed muffins as a breakfast treat or a refreshing snack. They pair well with a cup of tea or coffee. For an extra touch, sprinkle some powdered sugar on top before serving.