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Lemon Poppy Seed Muffins

Updated December 21, 2016
Lemon Poppy Seed Muffins

The lemon is subtle if you use only the zest, so if you love it with more of a lemon punch, add the optional extract.

Makes12 muffins

Cooking MethodBaking

CostInexpensive

Moderate

Total TimeUnder One Hour

Kid FriendlyYes

Dietary RestrictionsVegan

Dietary ConsiderationVegan

MealBreakfast

Type of DishMuffins

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
  • 1 tablespoon lemon zest (from approximately 2 lemons)
  • 3/4 teaspoon pure lemon extract, optional
  • 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.

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. 

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