Spring has come early when you make these moist, fluffy, and delicious Lemon Raspberry Poppyseed Muffins! They pack a punch of lemon flavor, with bursts of tart raspberries and the crunch of poppyseed. You have to make these to welcome in the sunny weather as winter comes to an end!
First, combine the lemon zest, lemon juice, vegetable oil, sugar, soymilk, vanilla extract and the flax egg in a bowl. I used fresh lemon juice for this recipe, but you can substitute it with bottled if your lemons don’t quite make the amount you need. You could also use melted vegan butter, olive oil, or coconut oil instead of vegetable oil. As usual, the soymilk can be substituted for any dairy-free milk and the flax egg can be substituted with dairy-free yogurt!
Whisk together your wet ingredients, and then to the same bowl add in flour, baking powder, baking soda, and poppyseeds. We use a combination of baking powder and baking soda to ensure that the muffins rise and get nice and fluffy!
Fold the dry ingredients into the wet until mostly combined but you can still see some clumps of flour. Fold in the frozen raspberries! If you want, you could totally substitute frozen blueberries instead or even leave them out for just lemon poppyseed muffins!
Once fully combined, let the batter rest for 30 minutes, this will allow the muffins to be extra fluffy! Meanwhile, preheat the oven to 350F, then scoop the batter into lined muffin tins. Sprinkle sugar on top! Bake for 24 minutes, cool and enjoy!
Lemon Raspberry Poppyseed Muffins
- zest of 2 lemons
- 1/4 cup lemon juice
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1/2 cup soymilk
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon poppy seeds
- 3/4 frozen or fresh raspberries
- First, combine in a large bowl the lemon zest, lemon juice, vegetable oil, sugar, flax egg, soymilk, and vanilla extract. Whisk together until combined.
- Then, add in the flour, baking powder, baking soda, and poppy seeds and fold until mostly combined.
- Add in the frozen raspberries and combine. Let the batter rest for 30 minutes.
- Preheat the oven to 350F. Scoop the batter into lined muffin tins and sprinkle sugar on top. Bake for 23-25 minutes. Cool and enjoy!
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