Last updated on July 31st, 2024 at 08:36 pm
Are you looking for a delicious and refreshing treat to enjoy for breakfast or as a snack? Look no further than these Vegan Lemon Poppy Seed Raspberry Muffins! These muffins are bursting with tangy lemon flavor, studded with crunchy poppy seeds, and filled with juicy raspberries. They are the perfect combination of sweet and tart, making a delightful treat for any time of day.
Whether you follow a vegan diet or not, these muffins are sure to impress with their bright flavors and moist, tender crumb. Plus, they are easy to make and require simple ingredients that you likely already have in your pantry. So, roll up your sleeves, preheat your oven, and let’s get baking!
Before we dive into the recipe, let’s take a look at the key ingredients you’ll need to make these irresistible Vegan Lemon Poppy Seed Raspberry Muffins.
Ingredients for Vegan Lemon Poppy Seed Raspberry Muffins
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppyseeds
- 1 cup coconut milk from a can (or any plant-based milk)
- 1/4 cup + 1 tablespoon fresh lemon juice (You might need 2 lemons total)
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1/3 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup applesauce
- 1 1/2 cups fresh or frozen raspberries (if using frozen, do not thaw)
- Optional: Turbinado sugar for sprinkling on top
Jump to Recipe
Video- How to Make Vegan Lemon Poppy Seed Raspberry Muffins:
How to Make Vegan Lemon Poppy Seed Raspberry Muffins
1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
2. Prepare Lemon: Zest and juice 1 lemon
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppyseeds.
4. Mix Wet Ingredients: In a medium bowl, whisk together the coconut milk, lemon juice, lemon zest, melted coconut oil, vanilla extract, and applesauce.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
6. Fold in Raspberries: Gently fold in the raspberries.
7. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle a little turbinado sugar on top of each muffin for a crunchy topping.
8. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
9. Cool: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your vegan lemon poppyseed and raspberry muffins! They make a perfect breakfast treat or snack.
Pro Tips
- Fresh vs Frozen Raspberries: If fresh raspberries are not in season, you can use frozen raspberries. I would try to keep them frozen, but pat them down with a paper towel, to get off any extra ice. Also, using frozen raspberries might cause your muffins to have more of a pink-ish tinge overall. They will still taste the same for sure! Just beware that the colors of your batter tend to change when you use frozen berries rather than fresh.
- Toppings:I opted for a simple turbinado sugar (aka Sugar in the Raw) sprinkling on top of these muffins. However, I do think that a streusel is pretty much always appropriate for muffins! If you would like to experiment with a vegan streusel, you can check out the streusel I used for these vegan blackberry muffins. You might want to take out the cinnamon, as I’m not sure how cinnamon will complement lemon, but that’s up to you!
- A Note about Muffin Size: These muffins do not expand a ton, due to them being vegan and not having eggs. I personally don’t mind it, because I like to have small muffins that make a cute grab-and-go treat. However, if you want larger, more bakery-style muffins, you have a few options. First of all, you could just use extra-large muffin liners and fill them up in order to get bigger muffins. Secondly, you could try adding a teaspoon or two of apple cider vinegar. The apple cider vinegar will react with the baking soda and cause your muffins to puff up more.
- Storage: These muffins, being made with ingredients that have a good shelf life, will stay fresh at room temperature for up to a few days. It’s good to store them in an airtight container to prevent them from drying out or absorbing unwanted odors. If you want to extend their freshness even further, you can place them in the refrigerator where they will keep well for up to a week. Just make sure to let them come to room temperature before enjoying, bringing out their full flavor. And if you find yourself with more muffins than you can eat in a week, fear not! You can freeze them for longer storage. Wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. When you’re ready to enjoy them, simply let them thaw at room temperature or gently heat them in the microwave for a quick and delicious treat.
FAQs
Q: Can I substitute the coconut milk with another type of plant-based milk?
A: Yes, you can use any plant-based milk of your choice, such as soy milk, oat milk, or almond milk. I prefer coconut milk from a can because it’s creamier and a little fattier than other plant-based milks. However, if you don’t have coconut milk from a can, really any other plant-based milk will be fine! If you don’t strictly follow a vegan diet, cow’s milk will also work.
Q: Can I omit the poppy seeds from the recipe?
A: While the poppy seeds add a nice crunch and visual appeal to the muffins, you can definitely leave them out if you prefer! They’re not at all “necessary” for this recipe to work.
Q: How can I make these muffins gluten-free?
A: You can try using a gluten-free flour blend in place of all-purpose flour. Just be sure to use a one-to-one gluten-free flour.
Q: What is used in place of eggs in this recipe?
A: I like to use applesauce in place of eggs for my vegan baking. Honestly, it’s because I’m just too lazy to make flax eggs, which are a common substitute for eggs in vegan baked goods. If you prefer flax eggs, by all means, replace the applesauce in this recipe with a flax egg!
With these helpful tips and tricks, you’ll be well on your way to baking up a batch of delicious Vegan Lemon Poppy Seed Raspberry Muffins that are sure to impress. Happy Baking!
If You Liked These Vegan Lemon Poppy Seed Raspberry Muffins, Check Out:
Vegan Lemon Poppy Seed Scones
Vegan Blackberry Lemon Scones
Vegan Blackberry Muffins
Blueberry White Chocolate Muffins
Vegan Lemon Poppy Seed Raspberry Muffins
Ingredients
- 2 cups flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp poppy seeds
- 1 cup coconut milk from a can or other plant-based milk
- 1/4 cup + 1 Tbsp fresh lemon juice might need more than 1 lemon to get this much juice
- 1 Tbsp lemon zest Roughly the amount of zest from one large lemon
- 1/3 cup melted coconut oil or vegetable oil
- 1 tsp vanilla
- 1/4 cup applesauce
- 1 1/2 cups fresh raspberries frozen can be used too, but keep them frozen and note they might discolor your muffin batter
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
- Zest and juice 1 lemon. You might need another lemon to get all the juice you need, depending on the size of your lemon.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppyseeds.
- In a medium bowl, whisk together the coconut milk, lemon juice, lemon zest, melted coconut oil, vanilla extract, and applesauce.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Gently fold in the raspberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle a little turbinado sugar on top of each muffin for a crunchy topping.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
