Elevate your baking game with these Vegan Bakery Style Vegan Lemon Poppyseed Muffins. Zesty, fluffy, and 100% plant-based. Discover the secrets to creating sky-high, tender muffins bursting with zesty lemon and nutty poppyseeds.
About Vegan Lemon Poppyseed Muffins
Hey there, muffin aficionados! I’m thrilled to share the muffin recipe that holds a special place in my heart: Bakery Style Vegan Lemon Poppyseed Muffins. Let’s journey back in time, back to my college days in Boulder, Colorado. It was there that my friend, a true muffin fanatic, relentlessly raved about the legendary lemon poppyseed muffins nestled within the humble aisles of our beloved King Soopers grocery store.
Now, I’m sure you’re wondering, “Grocery store muffins? Really?” Well, I was just as skeptical. Yet, my college buddy would not stop singing the praises of these dang muffins. Curiosity finally got the best of me, and I couldn’t resist accompanying her on one of her routine trips to the store. With great anticipation, I purchased a few of these seemingly unpretentious muffins for myself.
Little did I know, I was about to discover a universe of flavor packed into plastic tins! These muffins were massive, the tops beaming high just like the ones at fancy bakeries.They were brimming with crunchy poppyseeds, whispering hints of almond, and topped with a sweet, drizzle of zesty icing. Life changing? You bet your muffin-loving heart they were!
Fast forward to today, and my mission to recreate the magic of those unforgettable lemon poppyseed muffins, but with a vegan twist. Was it a challenge? Absolutely. Did I nail it? You better believe it! Trust me, once you take a bite, you’ll be transported to muffin paradise!
Looking for other recipes perfect for breakfast? Try these amazingly Fluffy Vegan Cinnamon Rolls or the Best Ever Vegan Banana Bread.
Jump to:
- About Vegan Lemon Poppyseed Muffins
- What are Bakery Style Muffins?
- Ingredients and Substitutions
- Special Equipment to Make These Muffins
- Gluten-Free Vegan Lemon Poppyseed Muffins
- How to Make Bakery Style Vegan Lemon Poppyseed Muffins – Step by Step
- Tips and Variations
- Common Questions about Vegan Lemon Poppyseed Muffins
- Want to save these muffins for later? Here’s how!
- Bakery Style Lemon Poppyseed Muffins
What are Bakery Style Muffins?
Let’s talk muffins, friends, but not just any muffins – we’re talking bakery-style muffins. What exactly does this mean, you ask? Well, picture yourself strolling into your favorite bakery early in the morning, the air filled with the warm, heavenly scent of freshly baked goods. You spot them – the muffins. They’re not like those dinky, shrink-wrapped imitations you find in the supermarket aisles. No, these muffins are the real deal.
Bakery-style muffins are the crown jewels of the muffin world. They’re big, bold, and unapologetically delicious. They sport a high, domed top that’s often sprinkled with sugar, a nutty crumble, or even poppy seeds, resulting in a delightful crunch with each bite. But the magic doesn’t stop there. Inside, they’re moist and tender, packed with flavor that leaves you reaching for another one (or two… or three… who’s counting?).
The best part? Bakery-style muffins aren’t limited to bakeries anymore. With the right ingredients, a little patience, and a sprinkle of love, you can whip up these bad boys in your own kitchen. And that’s exactly what we’re doing with these vegan lemon poppyseed muffins. Ready to roll up your sleeves and join me in the kitchen?
Ingredients and Substitutions
- All-purpose flour: The base of our muffins, providing structure and texture. If you’re gluten-intolerant, feel free to substitute with a gluten-free all-purpose flour.
- Baking powder and baking soda: Our muffin’s lift-off team, ensuring they rise to bakery-style heights.
- Salt: A pinch to balance the sweetness and enhance the flavors.
- Poppyseeds: These tiny seeds pack a delightful crunch and a nutty flavor. Plus, they give our muffins that classic lemon poppyseed look!
- Vegan butter: I used Country Crock Olive Oil Plant Butter for its creamy texture and rich flavor. If you prefer, you could also use coconut oil, just keep in mind it may slightly alter the flavor. We will be melting and cooling the butter before using it in our recipe.
- Granulated sugar: For that sweet touch every muffin deserves. You may substitute with sugar replacement, like stevia or coconut sugar.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Lemon zest: This will give our muffins a zesty, tangy kick that pairs beautifully with the poppy seeds.
- Non-dairy yogurt: I used Silk Lemon Greek Style Coconut milk Yogurt Alternative for added moisture and a lemony boost. If you can’t find this, any plain vegan yogurt will do the trick.
- Non-dairy milk: I used Almond Breeze Unsweetened Almond Milk, but feel free to use your favorite plant-based milk.
- Vanilla extract and almond extract: These are our secret flavor weapons, adding depth and touch of sweet nuttiness. Save some vanilla for the icing.
- Lemon juice: For that tangy twist that takes these muffins to the next level. Lemon juice is also used in the icing.
- Powdered sugar aka confectioners sugar: This will give us a sweet, smooth base for our icing.
Special Equipment to Make These Muffins
Before we start our baking adventure, let’s ensure we have the right tools on hand. Here’s your mission checklist:
- Muffin tin: A standard 12-cup muffin tin will do the trick. If you’re feeling a bit fancy, you could opt for a jumbo muffin tin to recreate that generous bakery size!
- Muffin liners: These are optional, but they make for easier cleanup and ensure your muffins don’t stick to the tin.
- Mixing bowls: You’ll need a couple of these – one for dry ingredients and one for wet.
- Whisk and spatula: Essential tools for mixing and scraping every last bit of batter.
- Zester or grater: To zest your lemons and infuse your muffins with zesty goodness.
- Ice cream scoop or large cookie scoop: This is a pro tip for easily dividing the batter among the muffin cups and achieving that uniform, bakery-style size.
- Wire rack: For cooling the muffins after baking. It’s important to let them cool before icing to avoid a melty mess!
Gluten-Free Vegan Lemon Poppyseed Muffins
In the world of baking, going gluten-free can seem a little daunting, but fear not! With a couple of simple tweaks, we can easily transform these bakery-style vegan lemon poppyseed muffins into your new favorite gluten-free treat.
First off, we’ll need to replace the all-purpose flour with a gluten-free all-purpose flour blend. These blends are specifically designed to mimic the texture and taste of regular flour, making them perfect for our muffins. I recommend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. It’s a reliable choice that’s made from a blend of rice flour, whole grain brown rice flour, whole grain sorghum flour, potato starch, and tapioca flour.
Do keep in mind that gluten-free flour tends to absorb more liquid than regular flour. So, you might need to add a touch more non-dairy milk to your batter to achieve the right consistency. Start with the amount listed in the recipe, then add more as needed, a tablespoon at a time.
When it comes to baking, the muffins may take a couple of minutes longer than the regular version, as gluten-free flour sometimes requires a little extra time in the oven. So keep an eye on them and use the toothpick test to ensure they’re perfectly baked through.
How to Make Bakery Style Vegan Lemon Poppyseed Muffins – Step by Step
-
In a large bowl, sift together all purpose flour, baking powder, and baking soda. Whisk in salt and poppyseeds.
-
In a medium bowl, combine granulated sugar and lemon zest. With your fingers, massage the zest into the sugar until fully combined and fragrant. By rubbing the zest and sugar together, it releases essential oils, making for extra-citrusy muffins. Add in the melted vegan butter, non-dairy yogurt, non-dairy milk, vanilla extract, almond extract and lemon juice. Whisk until smooth.
-
Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula just until no more flour streaks remain. Be careful not to overmix. The batter will be thick.
-
Cover the muffin batter and place in the refrigerator to rest, approximately one hour. The resting time allows the starch in the flour to absorb the liquid, which creates a thicker batter, taller and fluffier texture. You may also rest overnight.
-
Preheat the oven to 425 degrees F. Line your muffin tin with cupcake liners, alternating every container, allowing space for the muffin tops to spread. Using a large (around 4 oz) scoop, divide batter evenly into paper liners. Filling the batter to the top will help create sky-high bakery style muffins.
-
Place on the top rack of the oven and bake at 425 degrees F. After 5 minutes, without opening the oven door, drop the oven temperature to 350 degrees F. Continue baking for another 10 minutes, until the tops are golden brown. When you insert a toothpick, it should come out with just a few crumbs.
-
Let cool in the muffin tin for around 10 minutes. Transfer muffins to a wire rack and continue resting for 5 minutes.
-
While the muffins are cooling, make the icing. To a small bowl, combine powdered sugar and 3 tablespoons lemon juice. Mix until smooth and silky. Drizzle icing onto cooled muffins. Let sit for 10 minutes to allow the icing to harden, then serve and enjoy.
Tips and Variations
- Master the Mix: When it comes to combining wet and dry ingredients, it’s all about finding the balance between just enough mixing and avoiding overmixing. Gently fold the wet and dry ingredients together until they’re just combined. Overmixing can lead to tough and dense muffins, so a light hand is your best ally.
- The Power of Rest: The step of allowing the batter to rest might feel like a test of patience, but trust me, it’s worth it. As the batter chills in the refrigerator, the starch in the flour has a chance to fully hydrate, leading to a thicker batter. This thicker batter translates to taller, fluffier muffins that will make you feel like a true bakery connoisseur.
- Temperature Tricks: That initial blast of high heat (425°F) when you put the muffins in the oven is like a magic trick. It helps create that sought-after bakery-style domed top. After a few minutes, reducing the temperature to 350°F allows the inside of the muffins to cook through without burning the tops.
- Tiny Temptations: Use a mini muffin tin to create adorable bite-sized versions of your vegan lemon poppyseed muffins. They’re perfect for sharing, snacking, or when you just want a little treat to brighten your day.
Common Questions about Vegan Lemon Poppyseed Muffins
Certainly! If you’re aiming for an oil-free version of these muffins, you can replace the melted vegan butter with unsweetened applesauce. The applesauce adds moisture while contributing a subtle fruity sweetness. Keep in mind that this substitution might result in a slightly different texture and flavor profile, but it’s a great option for those looking to reduce oil in their recipes.
While fresh lemon juice is recommended for the best flavor, you can substitute bottled lemon juice if needed. Keep in mind that bottled lemon juice might have a slightly different flavor profile compared to fresh lemon juice. Be sure to choose a high-quality bottled lemon juice without added preservatives or artificial flavors for the best results.
Yep! If you prefer your muffins less sweet, you can reduce the amount of granulated sugar in the recipe. Keep in mind that sugar not only adds sweetness but also contributes to the texture and moisture of the muffins. You can experiment with reducing the sugar by a quarter or half and adjust to your taste. Additionally, using ripe bananas as a natural sweetener can be a great alternative.
Want to save these muffins for later? Here’s how!
Freshly baked muffins are a delightful treat, but their shelf life can vary based on factors like humidity and storage conditions. Generally, these vegan lemon poppyseed muffins can stay fresh for about 2 to 3 days when stored in an airtight container at room temperature.
To extend their freshness, you can store them in the refrigerator for up to a week. If you want to keep them even longer, consider freezing them. Simply wrap each muffin tightly in plastic wrap and place them in an airtight container or freezer-safe bag. When you’re ready to enjoy one, let it thaw at room temperature or gently reheat it in the microwave for a warm, cozy treat.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Bakery Style Lemon Poppyseed Muffins
Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon poppy seeds
- ½ cup vegan butter melted and cooled
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- ½ cup vegan yogurt
- 1 cup non-dairy milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons lemon juice
For icing
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- ½ teaspoon vanilla
Instructions
- In a large bowl, sift together all purpose flour, baking powder, and baking soda. Whisk in salt and poppyseeds.
- In a medium bowl, combine granulated sugar and lemon zest. With your fingers,
massage the zest into the sugar until fully combined and fragrant. Add in the melted vegan butter, non-dairy yogurt, non-dairy milk, vanilla extract, almond extract and lemon juice. Whisk until smooth. - Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula just until no more flour streaks remain. Be careful not to overmix. The batter will be thick.
- Cover the muffin batter and place in the refrigerator to rest, approximately one hour. You may also rest overnight.
- Preheat the oven to 425 degrees F. Line your muffin tin with cupcake liners, alternating every container, allowing space for the muffin tops to spread. Using a large (around 4 oz) scoop, divide batter evenly into paper liners. Filling the batter to the top will help create sky-high bakery style muffins.
- Place on the top rack of the oven and bake at 425 degrees F. After 5 minutes, without opening the oven door, drop the oven temperature to 350 degrees F. Continue baking for another 10 minutes, until the tops are golden brown. When you insert a toothpick, it should come out with just a few crumbs.
- Let cool in the muffin tin for around 10 minutes. Transfer muffins to a wire rack and continue resting for 5 minutes.
- While the muffins are cooling, make the icing. To a small bowl, combine powdered sugar and 3 tablespoons lemon juice. Mix until smooth and silky. Drizzle icing onto cooled muffins. Let sit for 10 minutes to allow the icing to harden, then serve and enjoy.
Notes
- By rubbing the zest and sugar together, it releases essential oils, making for extra-citrusy muffins.
- The resting time allows the starch in the flour to absorb the liquid, which creates a thicker batter, taller and fluffier texture.
- Be careful not to overmix. Overmixing can lead to tough and dense muffins, so a light hand is your best ally.
