Vegan Almond Poppy Seed Muffins
Soft, fluffy vegan poppy seed muffins filled with delicious almond flavor. Every bite packs a satisfying crunch!
- Prep Time: 10 minutes
- Bake Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 Muffins 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
2 cups all purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon poppy seeds
1/2 cup nondairy yogurt*
3/4 cup non-dairy milk
1/2 cup vegan butter (melted)
2 teaspoons almond extract
1 teaspoon vanilla extract
Instructions
- Prep: Preheat oven to 450 degrees F (232 C) and line a cupcake pan with paper liners. If you wish for your muffins to have a larger dome, consider lining ever other space in the pan and making two batches.
- Muffin Batter: In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, salt and poppy seeds. Add the nondairy yogurt, nondairy milk, melted butter and extracts to the bowl and whisk until just combined. Do not over-mix!
- Bake: Fill cupcake liners approximately 3/4 of the way full and place pan on center rack of preheated oven and bake for 5 minutes. Turn down the heat of your oven to 375 F (190 C) and continue to bake for another 10-12 minutes or until toothpick inserted in the center of a muffin comes our clean with only a few crumbs clinging to it. Leave muffins to sit in the pan for five minutes before transferring to a wire rack to cool completely.
Notes
*Muffins will keep for 2-3 days in an airtight container stored at room temperature. They can also be frozen for up to 1 month.
*The nondairy yogurt you use in this recipe should be unflavored and unsweetened
Find it online: https://censoredbaker.com/vegan-almond-poppy-seed-muffins/
