Lemon Poppyseed Muffin Recipe

Quick Easy Muffin Recipe, Vegan or Ovo-Lacto Vegetarian

Lemon Poppyseed Muffins

Muffins are so yummy & easy to make! We like them substantial, not too sweet, and several times a week.

This quick easy lemon poppyseed muffin recipe can be made vegan or ovo-lacto vegetarian, or gluten free. However you make them, they're fabulous!

Lemon poppy seed muffins are fancy enough for company, perfect for Sunday brunch, with soups or salads, or as a tasty snack.

Total prep & cook time: 40 min

12 Medium Muffins

Nutrition Data Per Serving, Ovo-Lacto version, 73g: 202 calories, 32g carbohydrate, 6g fat, 206mg sodium, 1g dietary fiber, 5g protein. Estimated glycemic load: 21

Nutrition Data Per Serving, Vegan version, 83g: 204 calories, 32g carbohydrate, 7g fat, 187mg sodium, 2g dietary fiber, 4g protein, low in Saturated Fat, very low in Cholesterol. Estimated glycemic load: 2


  • 3 c unbl wh flour
  • OR 2 c unbl wh fl + 1 c wh wheat or spelt flour
  • Gluten Free Option: 3 c all purpose gf flour mix + 1 tsp xanthan gum or psyllum powder + 1 tsp baking soda
  • 3 tsp baking powder
  • 1/2 tsp salt
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  • 1/3 c unbleached cane sugar
  • 1/4 c black poppy seeds
  • Grated rind of one lemon
  • 1/2 tsp almond extract
  • Ovo Lacto Muffins:
  • 1/3 c melted butter
  • 2 eggs
  • 2/3 c yogurt
  • 1 c water
  • 1/4 c lemon juice (2 lemons)
  • Vegan Muffins:
  • 1/4 c sunflower or safflower seed oil
  • 1 Tbsp gr. flax seed
  • 1 1/2 cups unsweetened hemp or almond milk
  • 1/3 c lemon juice (2 lemons)
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  1. Add poppy seeds (and gr flax seeds) to non-dairy milk OR yogurt + water, and let sit 1/2 hour
  2. Preheat the oven to 375 degrees & oil the muffin pan
  3. Mix the dry ingredients in a separate, large bowl
  4. Grate the lemon
  5. Squeeze the lemons and strain the juice
  6. Beat all liquids together. Include grated lemon rind and sugar
  7. Add the wet to the dry ingredients with minimal light mixing - a few quick strokes, don't mind lumps
  8. Spoon evenly into the muffin cups
  9. Bake for 25 min, middle of the oven, until lightly browned & firm to the touch
  10. Cool in the pan on a rack for 5 minutes
  11. Run a knife around the edges of the muffins & turn them out on the rack
  12. Cool for a few more minutes, then EAT THEM! Yummmhhh!

Variation: Try adding 1 1/2 cups of frozen blueberries instead of the poppyseeds, to make lemon blueberry muffins.

Recipe Comments:

I just wanted to say how amazing this recipe is. They are so easy to make, with normal ingredients you have already. I love the way they rise up so high. The firm (not hard, but perfect) outside crust and moist, cakey inside is so great. I used to have a different vegan recipe for these. When I couldn't find it, I used your recipe, and there is no going back - Sara T.

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