Lemon Poppyseed Muffins

I used to be such a huge fan of poppyseed muffins growing up. They were larger than my head (exagerrating a bit), super fluffy, moist, and I probably ate the whole thing. I needed that taste in my life again, so I picked up a bag of organic poppyseeds at my local grocery store and headed home to the kitchen. 

These muffins are not as large as I remember, but I dont think I could handle something that big again! However, the taste is just as I remember…maybe even better. Super fluffy and moist, and the perfect amount of lemon flavor that leaves you feeling refreshed and oh so satisifed. 

I originally was going to attempt a gluten-free version of these, and don’t worry they are still in the making! However, they didn’t come out as planned the first time so I will post that recipe as soon as I perfect them. This version is as close to the real deal as you could get (other than the fact they are not the size of my head). 

So good I could have eaten the whole batch!

Added a touch of cardamom to the batter which created such a wonderful depth of flavor and really boosted this treat. 

These muffins are…

Vegan 

Super easy + Simple 

Moist & Fluffy 

Just as good as the lemon poppyseed muffins you remember that WERE NOT vegan! 

Lemon Poppyseed Muffins 

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By: Taavi Elizabeth     Makes: 11-12 muffins 

Ingredients 

• 1 1/2 cups unbleached all-purpose flour 
• 3/4 tbsp baking powder 
• 1/4 tsp baking soda 
• 1/4 tsp salt 
• 1 tbsp poppy seeds 
• 1/4 tsp ground cardamom 
• 1/4 cup coconut oil*
• 1 cup almond milk 
• 1/2 cup organic cane sugar*
• 1 tsp lemon zest 
• 1 tsp vanilla extract 
• 1 tbsp lemon juice 

 

Directions

1. Preheat oven to 350 degrees. Grease a muffin/cupcake tin or line with muffin liners. 
2. In a large mixing bowl, whisk together the dry ingredients. 
3. Melt the coconut oil and pour into a smaller mixing bowl. To that bowl, add the rest of the ingredients. Whisk to combine.
4. Pour the wet mixture into the dry and stir to combine (do not overmix!). Using a cookie scoop, scoop an even amount of batter into each cupcake tin. Bake for 18-20 min. or until sides are golden brown or toothpick inserted comes out clean. Cool for 5 min. Enjoy! 

 

Notes*

• Oil-free version: Sub applesauce or non-dairy yogurt for an equal amount of melted coconut oil. 
• Less sugar version: Sub coconut sugar. Or completely omit the cane sugar and sub 1/4 cup maple syrup and only 3/4 cup almond milk instead of 1 cup.