Vegan and Gluten-Free Lemon Poppy Seed Muffins recipe

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Ingredients

1 cup unsweetened soy milk
1 teaspoon apple cider vinegar
2 cups gluten-free all purpose baking flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon poppy seeds
⅔ cup sugar
⅓ cup canola oil
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Nutrition Info

153.7 calories
carbohydrate: 26.7 g
cholesterol: : -
fat: 5.1 g
fiber: 1.7 g
protein: 2.1 g
saturatedFat: 0.4 g
servingSize: -
sodium: 174.4 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.

  2. Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create \"buttermilk\", about 10 minutes.

  3. Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and \"buttermilk\"-mixture. Add flour mixture and mix until batter is combined.

  4. Spoon batter into the prepared muffin cups, filling each 2/3 full.

  5. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.

  6. While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.

Recipe Yield

18 muffins

Recipe Note

A delicious vegan and gluten-free version of lemon poppy seed muffins.

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