Lemon Poppy Seed Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist vegan lemon poppy seed muffins bursting with bright citrus flavor and drizzled with a simple lemon glaze. Naturally dairy-free and egg-free, they're a sunny morning treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/4 cups unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 cup granulated sugar
- 2 tablespoons fresh grated lemon zest
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (or tapioca starch)
- 1 1/2 tablespoons poppy seeds
- 1/2 cup neutral flavored oil (I used canola)
- 2 tablespoons fresh lemon juice (from 1 large lemon)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract (optional for more lemon flavor)
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 58mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 58MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.