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baked vegan lemon poppy seed muffins stacked

Fluffy & Moist Vegan Lemon Poppy Seed Muffins (Gluten Free)

  • Author: Britt Berlin
  • Prep Time: 5
  • Resting time: 60
  • Cook Time: 23
  • Total Time: 1 hour 28 minutes
  • Yield: 11 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These bakery-style vegan lemon poppy seed muffins are perfectly fluffy, light, tender, and full of fresh zesty lemon! With a super moist crumb and high muffin tops, you’d never know that these simple and easy lemon poppy seed muffins are eggless, dairy free, and can even be made gluten free!


  • 1 cup (200g) granulated sugar
  • 2 tbsp lemon zest (about 1 large lemon)
  • 2 1/2 cups (320g) all purpose flour*
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tbsp poppy seeds
  • 1/2 cup (113g) unsalted vegan butter, melted
  • 3/4 cup (150 g) vegan sour cream or dairy free yogurt, room temperature 
  • 1 tbsp vanilla extract
  • 1/4 tsp lemon extract
  • 1/4 tsp almond extract (optional)
  • 2 tbsp lemon juice (about 1 lemon)
  • 1 cup (255ml) dairy free milk, room temperature*


  1. Prep: Line a 12-muffin tin with 11 muffin liners. Then, if steeping the dairy-free milk in a Yogi Tea Echinacea Immune Support Tea, steep the milk here for 5-10 minutes. Set aside to cool down while you make the rest of the batter. Measure out all ingredients. 
  2. Make the lemon sugar: Add the lemon zest to the sugar, and using clean fingers, rub the lemon zest into the sugar to release the oils. 
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, the lemon sugar, baking powder, baking soda, salt, and poppy seeds. 
  4. Make the batter: In large bowl, whisk together the melted vegan butter, vegan sour cream or dairy free yogurt, vanilla extract, lemon extract, almond extract, and lemon juice. Add in the dry ingredients and begin to whisk while also pouring in the dairy free milk. Whisk JUST until the dry ingredients are fully incorporated into the wet, being careful not to over mix.
  5. Rest the batter: Cover the batter and rest it at room temperature for 1 hour. Around 45 minutes into the resting period, preheat the oven to 425F.
  6. Bake: Once preheated, scoop the batter into the muffin tin, filling the liners all the way to the top. We want really high muffin tops! Place the muffin tin into the oven to bake for 8 minutes at 425F, then reduce the heat to 350F, and bake for an additional 12-15 minutes. A toothpick should come out clean with just a few crumbs and the tops should bounce back easily. 
  7. Enjoy! Enjoy your vegan lemon poppyseed muffins for up to 2 days stored covered on the counter or 7 days stored in the fridge.


Dairy-free milk: For more lemon flavor, I like to steep the dairy-free milk in 1 Yogi Tea Echinacea Immune Support Tea tea bag. Then allow the milk to come back to room temperature before using. 


  • Serving Size: 1 muffin
  • Calories: 171
  • Sugar: 8.5 g
  • Sodium: 63.6 mg
  • Fat: 7.3 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 20.7 g
  • Protein: 4.4 g
  • Cholesterol: 19.7 mg

Keywords: vegan lemon poppyseed muffins, healthy lemon poppyseed muffins, gluten free lemon poppyseed muffins