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Easy Lemon Poppy Seed Muffins

Better than Coffee-Shop Lemon Muffins

5 from 59 votes
Print Pin
Course: Breakfast
Cuisine: American
Keyword: easy, lemon, muffins, plant-based, vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins


  • 12 hole Muffin Tin
  • Oven
  • Mixing Bowl
  • Wooden Spoon
  • Whisk
  • Measuring Jug
  • Measuring Cups and Spoons


  • 260 g Plain Flour
  • 150 g White Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 20 g Poppy Seeds (optional)
  • 240 ml Vegan Yogurt (any plant based of your choice, plain or vanilla)
  • 3 tsp Egg Replace whisked up with 4 tbsp cold water
  • 60 ml Vegetable Oil
  • 120 ml freshly squeezed Lemon Juice
  • 1 zest of one Lemon


  • Preheat oven to 180c.
  • Line a 12 cup muffin tin with muffin wrappers
  • In a jug, whisk together the oil, yogurt, lemon juice and prepared egg replacer.
  • In a large bowl, sift the dry ingredients except for the poppy seeds.
  • Stir in the poppy seeds and lemon zest.
  • Make a well in the middle and pour in the wet ingredients.
  • Stir until just combined. The mixture should still have a few little lumps.
  • Pour into the prepared muffin cases and bake for about 18-20 minutes or until they are risen and just spring back to the touch.
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