Te muffinki z cytrynowym makiem are light and fluffy breakfast muffins with bursting lemon flavors and a sweet tangy lemon glaze. Vegan, egg-free, dairy-free.
Nothing beats vegan lemon poppy seed muffins for breakfast any time of the year to feel like it’s spring! I’ve always been quite a muffin afficionado, making all kinds of vegan versions of the classic muffins from my Wegańskie muffinki bananowe do mojej Wegańskie muffinki malinowe, or the classic of the classics Wegańskie muffiny z jagodami. These easy lemon muffins are moist and sweet with a tangy lemon flavor and deliciously nutty, fruity poppy seeds.
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
Podoba Ci się ten przepis?
Zostaw komentarz poniżej lub przejdź do naszego Facebook strona gdzie odpowiadam na (prawie) wszystkie komentarze, nasze strona Instagram dla inspiracji lub naszego Pinterest do zapisywania przepisów!
Muffinki cytrynowe z makiem (wegańskie)
Skład
- 1 kubek Mleko migdałowe - lub dowolnego mleka roślinnego
- ¼ kubek Sok cytrynowy
- ¼ kubek Olej z awokado - lub oliwa z oliwek
- 1 łyżeczka Ekstrakt waniliowy
- 2 kubki Mąka uniwersalna - Zauważa 1
- ½ kubek Cukier trzcinowy nierafinowany
- 2 łyżeczki do herbaty Proszek do pieczenia
- ½ łyżeczka Sól
- 2 ½ łyżka stołowa MAK
- 1 łyżka stołowa Lemon Zest
Glazura Cytrynowa
- ⅓ kubek Cukier puder
- 1 łyżka stołowa Sok cytrynowy
- 1-2 łyżeczki do herbaty Mleko migdałowe
Instrukcje
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Lightly oil the paper with cooking oil spray. Set aside.
- In a large mixing bowl, stir lemon juice with almond milk. Set aside for 10 minutes until it curdles.
- In another large mixing bowl, whisk the dry ingredients : all-purpose flour, sugar, salt, and baking powder.
- Bring back the bowl with the milk mixture and add in the remaining liquid ingredients: oil and vanilla extract.
- Stir until just combined and no flour can be seen.
- Fold in the poppy seeds and lemon zest and give an extra stir to incorporate evenly.
- Divide the muffin batter evenly into the prepared pan.
- Bake the muffins in the center rack of your oven until a pick inserted in the center comes out clean. It takes 25 to 30 minutes.
- Przed dodaniem glazury pozostawić do całkowitego ostygnięcia na kratce.
Lukier cytrynowy
- To glaze, stir powdered sugar, plant-based milk, and lemon juice – add the dairy-free milk gradually. If too thin, add more icing sugar, one tablespoon at a time, and if too thick, add more lemon juice.
- Drizzle on top of the lemon muffins with a pinch of freshly grated lemon zest.
Dyski
- Store in an airtight container in the fridge for up to 4-5 days.
- You can freeze in freezer bags for up to one month. Thaw at room temperature the day before.
Komentarz
Zamiana alergii
If you have food allergies, pick some of the options below.- Bez orzechów – Pick nut-free milk like oat milk, soy milk, or coconut milk.
- Gluten-Free – Wersję bezglutenową możesz uzyskać, używając mojego przepisu. przewodnik po przejściu na dietę bezglutenową.
- Bez oleju – I haven’t tried replacing the oil in this recipe. Some readers suggested using unsweetened applesauce, mashed banana, or vegan yogurt. You can try this option, but expect a different texture, probably less fluffy.
Odżywianie
Dlaczego pokochasz te muffinki
These lemon poppy seed muffins are easy egg-free, dairy-free breakfast muffins with a refreshing lemon flavor and filled with poppy seeds for a nutty flavor.
They are fluffy, moist, and topped with a lovely sweet lemon glaze. They are similar to my Wegańskie muffiny cytrynowo-jagodowe but with the added benefits of the poppy seeds: taste, texture, and nutrition.
Składniki i wskazówki dotyczące zamiany
All you need to make this vegan lemon poppy seed muffins recipe are:
- Mąka uniwersalna – Wersję bezglutenową możesz uzyskać, używając mojego przepisu. przewodnik po przejściu na dietę bezglutenową.
- Mleko migdałowe or any non-dairy milk you love such as coconut milk, cashew milk, or oat milk.
- Świeżo wyciskany sok z cytryny
- Lemon Zest
- Cukier – I prefer using unrefined cane sugar. It has a light color that is preferable to keep the lemon muffins pale. You can also use coconut sugar, but the muffins will be darker.
- MAK – You can soak the seeds in water for 30 minutes to soften their texture and avoid a crunchy texture. Soaking poppy seeds also makes them easier to digest. To do so, soak the seeds for 30 minutes in a small bowl with cold tap water. Set aside 30 minutes, drain over a small sieve, and use in the recipe.
- Olej z awokado or any vegetable oil you have at home that doesn’t have a too strong flavor for baking. Refined melted coconut oil works great for example, or melted vegan butter.
- Ekstrakt waniliowy
- Proszek do pieczenia
- Sól
How To Make Lemon Poppy Seed Muffins
Ten przepis jest inspirowany moim wegańskie muffiny jagodowe, and it’s one of the easiest przepisy na wegańskie muffiny na około.
- First, you are going to make vegan buttermilk by stirring non-dairy milk and lemon juice together (zdjęcie 1). Set aside for 10 minutes until the mixture curdles.
- Next, in a large mixing bowl, whisk all the dry ingredients: flour, sugar, baking powder, and salt. Set aside (zdjęcie 2).
- In a large bowl, add the vegan buttermilk made in step 1, avocado oil, vanilla extract, and lemon zest. Stir the dry ingredients into the wet ingredients until light and fluffy lemon muffin batter firms (zdjęcie 3).
- In the end, fold in the poppy seeds, soaked and drained, or raw. Stir to evenly incorporate in the vegan muffin batter (zdjęcie 4).
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper muffin liners and lightly spray with cooking oil spray.
- Fill the muffin tins evenly with the muffin batter. I like using an ice cream scoop to make muffins of the same size (zdjęcie 5).
- Bake the muffins on the center rack of the oven for 20 to 25 minutes. Bake until lightly golden brown on the top, and a toothpick inserted in the center of the muffins comes out clean.
- Let them cool down completely at room temperature on a cooling rack before glazing.
- It’s optional to glaze these muffins. But the lemon glaze enhances the lemon flavor of the recipe (zdjęcie 6).
To glaze your vegan lemon muffins you will need:
- Cukier puder
- Sok cytrynowy – świeżo wyciskane
- Lemon Zest - opcjonalny
- Mleko
Stir the ingredients in a small mixing bowl until the glazing is thick and runny. If too thin, add a bit more powdered sugar to thicken it up.
If too thick, thin it out with more milk adding a few drops at a time.
Drizzle the lemon glaze on top of the vegan muffins and add a pinch of lemon zest on top if you like extra citrus, tangy flavor.
Służąc
These vegan lemon poppy seed muffins don’t need any toppings to be enjoyed. They are the best breakfast muffins for your cup of vegan matcha latte or chude latte waniliowe. You can slightly spread vegan butter or cashew butter in the crumb for a touch of flavor.
Więcej przepisów na wegańskie muffiny
I have countless przepisy na wegańskie muffiny do wypróbowania.
Zostaw komentarz