Vegan Lemon Poppy Seed Cornbread Muffins
Two of my favorite things are cornbread muffins and lemon. So I thought, why not combine them? The result? These delicious bakery style vegan lemon poppy seed cornbread muffins! Bonus: they’re dairy-free, egg-free, soy-free.
These muffins only take a few minutes to whip up and then 20 minutes to bake.
Ingredients to make Lemon Poppy Seed Cornbread Muffins:
- Avocado oil
- Organic yellow corn meal
- Flour
- Sugar
- Lemon juice
- Lemon zest
- Poppy seeds
- Water
- Apple cider vinegar
- Baking soda
- Baking powder
- Sea salt
- Powdered sugar and/or sugar crystals (or the muffin tops)
NOTE: you can use any kind of corn meal for this recipe, but organic yellow corn meal really makes it taste the best. It’s coarser and gives the cornbread muffins a slightly nutty texture.
How to Make These Unique Bakery-Style Muffins:
- Preheat oven to 400 degrees Fahrenheit
- Mix all of the ingredients (except the powdered sugar … and save some of the lemon juice)
- Fill 6 large, lined muffin tins with the batter
- Bake for 20 minutes (or until done in the center)
- Top with a dusting of sugar sprinkles, with a lemon drizzle (made from powdered sugar and fresh lemon juice)
OR … you can top with BOTH sprinks and icing! (my favorite)
Make Ahead and Freeze
If you like or need to make muffins ahead of time, these muffins freeze well. I even freeze them with the drizzle on.
Pin it/save it and make this recipe sometime. If you do, please let me know. That always makes my day!
More Dairy-Free Muffin Recipes
Looking or other dairy-free or vegan muffin recipes? Check out these other Kitchen Gone Rogue favorites:
- Dairy-free corn muffins
- Dairy-free pistachio muffins
- Vegan strawberry banana nut muffins
- Vegan matcha pistachio muffins
- Dairy-free cranberry orange muffins
- Dairy-free chocolate chip mocha muffins
Vegan Lemon Poppy Seed Cornbread Muffins
Ingredients
Muffins
- 3/4 cup organic yellow corn meal
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp poppy seeds
- 1 Tbsp fresh lemon zest
- 2 Tbsp almond oil
- 1/4 cup fresh lemon juice
- 1 Tbsp apple cider vinegar
- 1 cup water
Lemon icing drizzle
- 1/2 cup powdered sugar
- 2 tsp fresh lemon juice
Instructions
- Preheat oven to 400 degrees F and lightly grease the bottom of a 9×9 glass baking dish
- Mix all of the dry ingredients
- Add the wet ingredient and mix well
- 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)
- Bake for 20 minutes or until done in the center (adjust to 14-15 minutes if using a 12-tin muffin pan)
- 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!
These were very good. I really liked the cornbread and poppy seeds in the recipe. I think the only thing I would change next time would be to cut out the vinegar. The lemon and vinegar are just a little too much acid for me. A recipe off the beaten path. 💖
Hi Jenny – thank you so much! They are definitely a recipe off the beaten path. 🙂 The vinegar is there to interact with the baking soda to act as the “egg” since this is eggless/vegan. With the lemon juice, however, you may not need the vinegar (or all of it). If you try it without them without the vinegar, I’d love to hear your thoughts! Thank you 🙂 – Kelly