Vegan Lemon Poppy Seed Cornbread Muffins
These Vegan Lemon Poppy Seed Cornbread Muffins combine the best of two world (lemon and cornbread muffins) into a delicious bakery style dairy-free muffin!
Servings Prep Time
6large muffins 5minutes
Cook Time
20minutes
Servings Prep Time
6large muffins 5minutes
Cook Time
20minutes
Ingredients
Muffins
Lemon icing drizzle
Instructions
  1. Preheat oven to 400 degrees F and lightly grease the bottom of a 9×9 glass baking dish
  2. Mix all of the dry ingredients
  3. Add the wet ingredient and mix well
  4. Fill 6 large, lined muffin tins with all the batter, distributing it evenly (you can use regular muffin tins as well; adjust the bake time)
  5. Bake for 20 minutes or until done in the center (adjust to 14-15 minutes if using a 12-tin muffin pan)
  6. Let cool to warm (or cooler); mix the powdered sugar and fresh lemon juice and drizzle on top (or add sugar sprinkles … or both) … and then enjoy!
Recipe Notes

 

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