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Lemon Poppy Seed Muffins

Print Recipe
Servings: 1 dozen muffins
Course: Dessert
Ingredients Method

Ingredients
  

  • 3 cups flour (I used cake flour)
  • 1 cup sugar
  • 2 tbsp poppy seeds
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup plant milk + 2 tbsp of lemon juice mix and let sit for a few minutes to create a 'buttermilk'. I used cashew milk. Almond, oat, macadamia or coconut milk could be used.
  • 1 1/2 tbsp lemon zest
  • 1/2 tsp vanilla
  • 2 flax eggs mix 2 tablespoons of ground flax with 6 tablespoons of water. Let sit until it thickens a bit, about 3-5 minutes.
  • 1/3 cup plant-based butter, melted. I used Becel Vegan. Earth Balance would work too.
Glaze
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • coarse sugar for garnish

Method
 

Muffins
  1. Preheat oven at 375. Grease wells of a muffin tin or line them with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until combined.
    In a small bowl, combine the set flax egg, buttermilk, lemon zest and vanilla.
    Add the flax mixture to the flour mixture, stirring to combine. Add the melted butter and stir. Do not overmix. If you do, your muffins will be dense.
    Bake for 20 to 25 minutes, rotating the pan after 10 minutes, until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Glaze
  1. While muffin are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes. If you overcook, it will turn into hard candy.
    Let muffins cool in the tin for 5 minutes then remove and place on a cooling rack.
    Brush with lemon syrup. Sprinkle with coarse sugar. Let sit for 10 minutes before serving.