Vegan Lemon Poppy Seed Muffins from Aquafaba by Zsu DeverThe lemon is subtle in this recipe for vegan Lemon Poppy Seed Muffins from Aquafaba by Zsu Dever if you use only the zest, so if you’d love more of a lemon punch, add the optional extract. These muffins are perfect as a snack on a warm spring day, and they’re a great addition to any brunch table.

Vegan Lemon Poppy Seed Muffins

Makes 12 muffins

Ingredients

  • 2 2/3 cups unbleached all-purpose flour
  • 2 tablespoons poppy seeds
  • 2 3/4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup aquafaba (see Note)
  • 1/3 cup canola or other neutral oil
  • 3/4 cup plus 2 tablespoons granulated organic sugar
  • 1 cup nondairy milk
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon pure lemon extract, optional
  • 1 tablespoon lemon zest (from approximately 2 lemons)
  • 3 tablespoons coarse or raw sugar

Preparation

  1. Preheat the oven to 375°F. Line a 12-well regular-size muffin tin with paper cups or spray the wells with oil. Set the tin aside.
  2. Combine the flour, poppy seeds, baking powder, and salt in a medium bowl. Mix well and set aside.
  3. Place a separate medium bowl on a folded kitchen towel. Add the aquafaba and, using a large whisk, whisk it until it is frothy, about 1 minute. Add the oil slowly while whisking to emulsify. Add the sugar in the same way. Add the milk, vanilla, lemon extract (if using), and zest and whisk well.
  4. Add the flour mixture to the milk mixture and, using a wooden spoon, mix the batter until almost no more flour is visible. Lumps are fine; do not overmix.
  5. Fill the wells about three-quarters full with the batter and sprinkle the coarse sugar on top. Bake the muffins until a toothpick inserted into the muffin in the middle well comes out clean, 17 to 20 minutes.
  6. Cool the muffins on a cooling rack for 15 minutes before removing them from the tin. Cool the muffins completely before storing in airtight containers, where they will keep for a few days.

Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

Aquafaba by Zsu DeverRecipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

Printable Vegan Lemon Poppy Seed Muffins recipe: 

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Lemon Poppy Seed Muffins
Author: 
Serves: 12 muffins
 
Ingredients
  • 2⅔ cups unbleached all-purpose flour
  • 2 tablespoons poppy seeds
  • 2¾ teaspoons baking powder
  • ½ teaspoon sea salt
  • ⅓ cup aquafaba (see Note)
  • ⅓ cup canola or other neutral oil
  • ¾ cup plus 2 tablespoons granulated organic sugar
  • 1 cup nondairy milk
  • 1½ teaspoons pure vanilla extract
  • ¾ teaspoon pure lemon extract, optional
  • 1 tablespoon lemon zest (from approximately 2 lemons)
  • 3 tablespoons coarse or raw sugar
Instructions
  1. Preheat the oven to 375°F. Line a 12-well regular-size muffin tin with paper cups or spray the wells with oil. Set the tin aside.
  2. Combine the flour, poppy seeds, baking powder, and salt in a medium bowl. Mix well and set aside.
  3. Place a separate medium bowl on a folded kitchen towel. Add the aquafaba and, using a large whisk, whisk it until it is frothy, about 1 minute. Add the oil slowly while whisking to emulsify. Add the sugar in the same way. Add the milk, vanilla, lemon extract (if using), and zest and whisk well.
  4. Add the flour mixture to the milk mixture and, using a wooden spoon, mix the batter until almost no more flour is visible. Lumps are fine; do not overmix.
  5. Fill the wells about three-quarters full with the batter and sprinkle the coarse sugar on top. Bake the muffins until a toothpick inserted into the muffin in the middle well comes out clean, 17 to 20 minutes.
  6. Cool the muffins on a cooling rack for 15 minutes before removing them from the tin. Cool the muffins completely before storing in airtight containers, where they will keep for a few days.
Notes
Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by ⅓. Cool the aquafaba completely before using.

Recipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.

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