One Bowl Vegan Lemon Poppyseed Muffins
Ingredients
- 1 3/4 cups flour*
- 2/3 cup raw sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch sea salt
- 1 cup non-dairy milk
- 2 Tablespoons fresh lemon juice
- 1/2 cup neutral oil
- 1 teaspoon vanilla powder or extract
- 1 1/2 Tablespoons grated lemon zest
- 1 Tablespoon poppy seeds
- 2 teaspoons additional raw sugar for topping, optional
Preparation
Preheat oven to 350 degrees and line muffin tin with paper liners or lightly oil the tins, using 9 for larger muffins or 12 for smaller ones.
Add non-dairy milk to a large bowl and stir in lemon juice; let it curdle to make vegan buttermilk, then stir in oil and vanilla extract.
Add flour, raw sugar, baking powder, baking soda, and sea salt; mix until just combined, then fold in lemon zest and poppy seeds.
Scoop batter into muffin tins, dividing evenly, and sprinkle additional raw sugar over the batter if desired.
Bake for 18-25 minutes, until a toothpick inserted in the center comes out clean.
