Jessica in the Kitchen · by Jessica Hylton★ 5.0 (7)
Vegan Lemon Poppyseed Muffins
NUTRITION · PER SERVING36M COOK
CAL 20%·PRO 8%
CARBS 53G52% OF CAL
1G FIBER20G OTHER32G TOTAL SUGAR
FAT 22G49% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy vegan muffins brightened with fresh lemon and poppy seeds, finished with a simple lemony glaze. These are perfect for breakfast or as a morning pastry.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup cane sugar ((200g) or any granulated sugar)
- ½ cup oil ((100g, if using coconut oil ensure it’s melted))
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract (or paste)
- 2 teaspoons lemon zest ((from two lemons))
- 1 cup vegan yogurt ((plain and unsweetened) )
- ⅓ cup lemon juice ((from two lemons))
- 2 cups all-purpose flour ((240g, sifted))
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 2 tablespoons poppy seeds
- 1 cup powdered sugar
- 1 tablespoon vegan milk
- 1 tablespoon lemon juice
- Extra lemon zest on top for garnish
At a glance
PER SERVING · TIME 36M
CAL 20%·PRO 8%
CARBS 53G52% OF CAL
1G FIBER20G OTHER32G TOTAL SUGAR
FAT 22G49% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 21m
- Sodium
- 3mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 48mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.