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!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert

Cuisine: Dairy-Free, soy-free, Vegan

Servings: large muffins

Calories: 373kcal

Author: Kelly Kirkendoll

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 9x9 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!

Notes

Nutrition