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Lemon Poppy Seed Muffins

What you need: 

2 egg equivalents (e.g., Ener-G Egg Replacer)
2 cups flour*
1/2 cup sugar
1/4 cup poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup soy milk
1/4 cup vegetable or sunflower oil
2 to 3 tablespoons lemon juice

What you do: 

1. Preheat oven to 400 degrees Fahrenheit. Lightly oil muffin pan. Prepare egg replacer; set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir in the egg replacer, soy milk, vegetable oil, and lemon juice.
3. Pour into muffin pan and bake for 10 to 12 minutes.
*Note on flour: I made these with whole wheat pastry flour because I was out of regular flour, and they turned out just fine. However, if you want the muffins to have a yellow and lemony colour to them, stick to white flour.

Preparation Time: 
10 minutes; Cooking time: 12 minutes
Cooking Time: 
12 minutes
Recipe Category: 


Yuck!  No flavor muffins should be the name of this recipe...what a waste of ingredients.   Don't let the ratings fool you...these aren't good.


I loooooooooved this recipe! Very moist and delicious!


Came out great! I heeded the warnings on the dryness and used 1/2c. silken tofu whizzed with a stand mixer for the egg. Added 1 tsp lemon extract, rind of 1 large lemon, and 2 tbsp lemon juice. Upped the sugar to 3/4c and used white all purpose flour. Drizzled the tops with a lemon icing, and they came out perfect! My omni husband loves them and has eaten half the dozen since they came out of the oven 1 hour ago.  ;D


:)>>> This recipe turned out very well!  I had my own additions and substitutions and they turned out quite moist and flavorful!  I grind my own flour, so for this recipe I used soft white wheat and ground about a tablespoon of flax seed along with it (in addition to adding ground flax to water for egg substitute).  Also added the Silk soy yogurt (vanilla since they didn't have lemon), 1/2 cup Sucanat (in place of sugar) and the zest from two lemons.  When the muffins came out of the oven I drizzled over top the juice of 1 lemon sweetened with honey.  Of course, these come out darker in color due to the wheat and the Sucanat...but that is just how whole goodness should look!  SUPER moist!  I'll be making these a lot.


I had the same problem! I lost haff of my muffins in the paper cups. And it seemed to be very dry and like you said wheaty. But acter leting them sit in the cups for an houre or so it was easier to take them out of the cups but still lost some muffin.

The lemon flavor was good because I used a lot, the poppy seeds were a bit much but added a nice crunch, they weren't dry because of the apple I guess, BUT they stuck to the muffin paper and were very doughy, not muffiny I think the ww pastry flour takes away from the lemon poppy flavor, it's too wheaty. I attempted some coconut-pumpkin muffins 2 weeks ago and had the same doughy/wheaty problem so I'm wondering if this is just how pastry flour is? Has anyone else had this problem? I'm following the temperature/cook times so what could be causing this?

If you cut down the oil to 1 tablespoon, muffins will sick to the muffin papers.  I've found I need a minimum of 2 tablespoons of oil to prevent sticking.  And oil really isn't bad for you.  I've also found that King Arthur White Whole Wheat (if available where you live and can me mail ordered if it's not) works very nicely in muffins...


I made this last nght but I could not even taste the lemony goodness. I wa so sad.  :'(  I even added the peel to it. I'll try them agian and put more juice and peel this time. But the testure seemed a little dry after baking them. Maybe it will be better once I add more juice.  ;)

these are pretty good. i would suggest adding lemon zest for more lemon flavor. the lemon flavor was there from the juice, but it was pretty weak and "mild" (vs. a nice lemony taste you might want). the texture was spot on and the muffin tops were really nice--they actually had "tops" on them! the flavor was better the next day.


I really liked these.  My boyfriend's mom made them at a solar oven demonstration.  She liked them, too.


After baking them I was soo excited to let them melt into my mouth. But the lemon flavor was not strong enough. So next time I make them I recommend double the lemon juice.. But the texture and appearance was good.


When I first made mine, like many other people said, they weren't really lemony enough (I used all the juice and zest from 1 lemon - definitely recommend using at least that much). But!

The key to making this a totally perfectly delicious 5 star recipe is,  à mon avis, after they're done baking, brush a mixture of lemon juice and a bit of sugar on top of them. It's good to use a brush to make sure it really soaks in okay (might take a minute). My mum does this when she makes lemon loaf, and I found it does wonders for these muffins! Absolutely perfect.

This was my first attempt at vegan muffins and I am so pleased! My lemon poppy seed muffin craving has officially been satisfied.


Meh. This was ok. I did mine as a loaf, and it worked fine. I used an applesauce egg, and a flax egg, so mine was definitely moist enough. It's definitely not sweet at all, and I used the zest and juice of two large lemons, but it still wasn't all too lemony.



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