Lemon Poppy Seed Muffins
Cookbook
Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water
Published by Vegan Heritage Press, LLC

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
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
- 3/4 teaspoon pure lemon extract, optional
- 1 tablespoon lemon zest (from approximately 2 lemons)
- 3 tablespoons coarse or raw sugar
Instructions
-
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.
-
Combine the flour, poppy seeds, baking powder, and salt in a medium bowl. Mix well and set aside.
-
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.
-
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.
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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.
-
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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Copyright 2016 by Zsu Dever
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shelfconsciouskati e
Apr 13, 2018
I've never baked with aquafaba before, but these muffins look delicious.

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