Vegan Lemon Poppy Seed Muffins

vegan lemon poppy seed muffins

 The Spruce Eats / Elaine Lemm

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 12 servings
Yield: 12 muffins
Nutrition Facts (per serving)
252 Calories
10g Fat
37g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 252
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 4%
Cholesterol 16mg 5%
Sodium 375mg 16%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 4%
Total Sugars 17g
Protein 4g
Vitamin C 2mg 8%
Calcium 137mg 11%
Iron 1mg 8%
Potassium 64mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you're following a vegan diet or not, you will love these easy lemon poppy seed muffins. The refreshing citrus flavor makes this a great muffin to eat at breakfast or tea time. As these muffins have a sturdy, yet tender texture, they will hold up well in a lunch box or packed for a picnic.

The fat used in this recipe is canola oil. The mild-tasting oil works wonderfully in baking since it can tolerate high cooking temperatures and keeps the baked good moist. Thanks to lots of flavor from the lemon, the eggs are easily replaced with an egg replacer. Top with frosting or a lemon drizzle if desired.


  • 2 1/2 cups self-rising flour

  • 1 tablespoon poppy seeds

  • 1 teaspoon baking powder

  • 1 tablespoon lemon zest

  • 1/3 cup lemon juice

  • 1 pinch salt

  • 1/2 cup egg replacer, or equivalent for 3 eggs

  • 1 cup sugar

  • 1/2 cup canola oil

  • 1/2 cup almond milk, or soy milk

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F and line a 12-cup muffin tin with paper or silicone liners.

  3. In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, lemon zest, and salt. 

  4. Follow the instructions on the packet of your egg replacer to make the equivalent of 3 eggs and whisk lightly in a bowl to froth up. Whisk in the sugar, oil, and lemon juice.

  5. Still whisking lightly, add the liquid to the dry ingredients in the bowl. Whisk in the milk and continue to whisk until the batter is thick and lump free. This should happen fairly quickly. 

  6. Spoon the muffin mixture in the prepared cups, filling each two-thirds full. Tap the tin lightly on the countertop to settle the mixture. Pop the tray into the center of the oven and cook for 20 minutes.

  7. The muffins are ready when risen, golden in color, and firm in the center when pressed slightly. Remove from the oven and leave to cool in the tray. Decorate as desired.


  • Undecorated, the muffins will keep for two to three days in an airtight box. They also freeze really well for up to three months.

Recipe Variations

If desired, decorate your muffins with frosting or a drizzle.

  • Frosting: Whisk 1 cup of confectioner’s sugar with 2 tablespoons of boiling water and a few drops of lemon juice to taste. Spoon over your muffins and decorate with lemon zest. Finish with edible flowers or fresh herbs if you wish. 
  • Drizzle: Mix 2 tablespoons of caster sugar with the juice of half a lemon until completely dissolved. While the muffins are still hot from the oven, prick lightly with a skewer and spoon the drizzle over the top and let it soak in. Let cool completely before serving.