Vegan Lemon Poppy Seed Muffins

Step 1

Preheat the oven to 220°C (425°F, note 4). Arrange muffins liners in a muffin pan.

Step 2

Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps.

Step 3

Add all of the wet ingredients to the bowl and mix until just combined.

Step 4

Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin.

Step 5

Optional: sprinkle the flaked almonds on top of your muffins.

Step 6

When you're ready to bake the muffins, reduce the oven temperature to 180°C (350°F). Immediately place your muffins in the oven.

Step 7

Bake the muffins for around 22-25 minutes. If you insert a toothpick into a muffin, there shouldn't be any wet batter on it, though some crumbs are fine.

Step 8

Cool the muffins in the pan for 10 minutes then allow them to cool on a wire rack.

Step 9

Add the powdered sugar and lemon juice to a medium mixing bowl. Whisk until combined. The icing should be runny but hold its shape for a few seconds when you drizzle it. To make the icing thicker, add 1 tablespoon of powdered sugar and mix again. To make the icing thinner, add a few drops of lemon juice and mix again.

Step 10

When the muffins have cooled, drizzle the icing on top.

Step 11

The undecorated vegan lemon muffins can be enjoyed warm. Otherwise enjoy the muffins at room temperature.

Step 12

Store the muffins in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer for up to 1 month.