Vegan Lemon Poppy Seeds Mini Muffins

5 from 5 votes

I don't have enough adjectives to describe these cute, moist and fluffy mini muffins. The flavor of fresh lemon juice and zest along with the crunchy poppy seeds will make these bite size muffins a mega hit.

Prep Time15

Cook Time10

Cooling Time10

Total Time35

Method: Baking

Course: Muffins

Servings: 36 Mini-Muffins

Ingredients

Wet Ingredients:

1 cup rice milk
3.5 tablespoons lemon juice
¼ cup unsweetened applesauce
¼ cup avocado oil

Dry Ingredients:

2 cups all-purpose flour
¾ cup white sugar
2 and ½ tablespoons poppy seeds
1 tablespoon baking powder
¼ teaspoon salt

Instructions

Preheat oven to 375F/190C for 15 minutes. Lightly grease a 24 cups mini muffin tin or line it with paper liners.
In a medium size bowl mix together the milk and lemon juice; set aside for about 5 minutes (Check My Notes). After that stir in applesauce, oil and lemon zest.
In a large bowl, whisk together the dry ingredients and make a well in the center.
Pour the wet ingredients into the flour mix and stir until just combined. Do not over mix.
Scoop out about a tablespoon of batter in each muffin cup. Bake for about 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 10 minutes.

Notes

The milk and lemon juice mixture did not curdle as much as I expected. The milk and vinegar combination curdles very quickly but since I was making lemon poppy seed muffins I decided to use extra lemon juice itself.
The mixture of non-dairy milk and vinegar/lemon juice is to make a vegan alternative for sour milk or buttermilk. I started off with just 2 tablespoons of lemon juice but after tasting the batter once everything was mixed I felt that it did not have enough "lemony" flavor. So ended up adding another 1.5 tablespoons of the juice, making it 3.5 tablespoons in total which was the entire juice from 1 lemon.
I guess the amount of juice you use will actually depend upon how sour the lemon you are using it.

Nutrition