One Bowl Lemon & Poppy Seed Muffins (Gluten Free, Vegan)

Prep: 10 minutesCook: 30 minutesTotal: 40 minutes
Yield: 12 muffinsCategories: Baking, Desserts
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The perfect recipe for delicious gluten free and vegan lemon and poppy seed muffins! I absolutely love sharp, citrusy flavours so, not surprisingly, I am huge fan of desserts involving lemon! These Lemon and Poppy Seed Muffins are no exception! The sponge is fluffy and light and they are packed full of sweet but zesty flavour. The Lemon and Poppy Seed Muffins are the only item in the case at Starbucks that have ever really made me feel sad about missing out on certain foods. I thought it was high time I created my own gluten free and vegan friendly version of the classic so I can enjoy one again.

I’m really happy with how these muffins have turned out! They are easily transportable meaning they make a great on the go snack, however, they are also the perfect addition to a coffee when you get a few minutes of peace in the afternoon. If you are familiar with my other recipes, you may actually recognise this one so I should probably confess this recipe uses my Vegan Lemon Drizzle Loaf as the base and, with just a few simple tweaks, I had my Lemon and Poppy Seed Muffins.

It can be a challenge to get vegan bakes to rise, however, the key to getting these muffins perfect is to ensure the oven is really hot, ideally you should preheat it for approximately 15 minutes before putting the muffins in to bake.

I have noted the bake time to be between 25 – 30 minutes, I usually bake them for the full 30 minutes but your oven may be hotter than mine so keep an eye on them. I always divide this batter into six muffins that are on the larger side, however, you could make a larger batch of smaller muffins if desired. For ease, I use a silicone muffin mould for these but you could grease a metal muffin tray or use muffin cases instead if preferred.

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For the muffins

  • 250g 1 1/2 cups + 1 tbsp gluten free plain flour
  • 200g 1 cup caster sugar
  • 220ml 3/4 cup + 2 tbsp soya milk
  • 75ml 1/3 cup coconut oil (melted)
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 tsp poppy seeds
  • 1 tsp bicarbonate of soda
  • 1 tsp xanthan gum
  • pinch of sea salt

For the topping

  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • 2 tbsp caster sugar
  • 1/4 tsp poppy seeds


  1. Place 200g caster sugar in a large mixing bowl and add the melted coconut oil, stir until well combined
  2. Add the soya milk, juice of 1/2 lemon and grated zest of 1 lemon and mix briefly
  3. Add the flour, xanthan gum, bicarbonate of soda, poppy seeds and sea salt to the wet ingredients and stir well until a smooth batter forms
  4. Scoop the batter out into a muffin tray, evenly dividing the mixture between six
  5. Bake in a preheated oven for 25 – 30 minutes at 170 degrees Celsius
  6. Mix 2 tbsp caster sugar with the juice from 1/2 lemon and, once the sugar has mostly dissolved, set aside
  7. Once you remove the muffins from the oven, use a skewer to poke a few holes in the top of them. Use a teaspoon to drizzle an even amount of the glaze over the top of each muffin
  8. Add a little bit of lemon zest and a few poppy seeds to the top of each one and set aside to cool


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