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Vegan Lemon Poppy Seed Muffins With Lavender Glaze

Vegan Lemon Poppy Seed Muffins With Lavender Glaze

The muffins in this recipe are moist and fluffy with a perfect crumb. The lemon poppy seed flavor gives you that familiar taste, and the lavender glaze takes it up a notch, creating a vibrant lemony, and floral taste. If you love bright, citrusy flavors and a soft, fluffy crumb, these Vegan Lemon Poppy Seed Muffins will steal your heart.

Author: Browndis

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 muffins

Calories: 257 kcal per serving

Ingredients

  • ½ cup - vegan butter
  • ¾ cup - organic cane sugar
  • 3 tablespoons - fresh lemon juice
  • 2 tablespoons - lemon zest
  • 2 teaspoons - vanilla extract
  • ½ cup - unsweetened plant-based milk
  • 6 tablespoons - aquafaba
  • 2 cups - all-purpose flour
  • ½ tsp - kosher salt
  • 1 tbsp - baking powder
  • ½ tsp - baking soda
  • 2 tablespoons - poppy seeds
  • 1 cup - powdered sugar
  • 1 tsp - dried culinary lavender
  • 2 tablespoons - plant-based milk
  • 1 pinch - salt

Instructions

  1. Preheat the oven to 400° F and line a muffin tin with parchment liners.
  2. Zest 2 lemons to get 2 Tablespoons of zest and set aside.
  3. In a medium bowl, whisk the aquafaba with a handheld electric mixer for about 1 min until it gets foamy.
  4. in a separate medium bowl, combine butter and sugar and mix with an electric mixer for 1-2 mins.
  5. Add vanilla, milk, lemon juice, and lemon zest and mix well.
  6. Mix in aquafaba to wet ingredients.
  7. In a separate large bowl, whisk all the dry ingredients, flour, salt, baking powder, baking soda, and poppy seeds until well combined.
  8. Pour the wet ingredients into the bowl with the dry ingredients and stir until all ingredients are combined. Do not overmix.
  9. Evenly distribute batter into the liners.
  10. Bake the muffins for 5 minutes at 400°F and then reduce the oven temperature to 350°F and bake for another 18-22 mins or until a fork inserted in the center of a muffin comes clean with no batter, but a few crumbs are okay.
  11. While the muffins are baking, whisk all the glaze ingredients in a bowl and glaze the muffin tops once cooled.

Nutrition

Energy: 257 kcal | Total Fat: 9 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 0 mg | Total Carbs: 42 g | Fiber: 1 g | Sugars: 23 g | Proteins: 3 g | Sodium: 247 mg | Polyunsaturated: 4 g | Monounsaturated: 3 g

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