Vegan Lemon Poppy Seed Muffins (No Yogurt)

Ingredients

• 1 + 1/2 cups all-purpose flour (scooped and leveled)
• 2/3 cup cane sugar (or granulated sugar)
• 1/4 cup poppy seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon baking soda
• 1/4 cup lemon juice (freshly squeezed)
• 3/4 cup oat milk (or any dairy-free milk)
• 1/4 cup sunflower oil (or any neutral oil like canola or grapeseed oil)
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

Instructions

1. 1

   Squeeze and zest lemons: Zest the lemons first by gently grating the yellow skin, then roll them on the counter before cutting and squeezing ¼ cup juice. Preheat the oven to 390°F (200°C) and grease a muffin tin or use liners.

2. 2

   Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking soda, turmeric, and poppy seeds.

3. 3

   Mix wet ingredients: In another bowl, mix plant-based milk, lemon juice, oil, vinegar, and vanilla extract.

4. 4

   Make the batter: Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in lemon zest. Do not overmix.

5. 5

   Bake: Fill 12 muffin cups about ¾ full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool 5–10 minutes in the tin, then transfer to a rack.