Vegan Almond Poppy Seed Muffins
Tired of lemon infiltrating all poppy-seeded goodness? Same. These Vegan Almond Poppy Seed Muffins are dead ringers for the giant Costco muffins they were inspired by. Full of gorgeous almond flavor and free of citrus.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 11 Muffins 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
2 c all purpose flour
3/4 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tbsp poppy seeds
1/2 c plain, unsweetened nondairy yogurt
3/4 c non-dairy milk
1/2 c vegan butter (melted)
2 tsp almond extract
1 tsp vanilla extract
Instructions
- Prep: Preheat oven to 450 degrees F (232 C) and line a 12-cup 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.
- Prepare Batter: In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and poppy seeds. In a separate bowl, stir non-dairy yogurt, non-dairy milk, melted butter and extracts until smooth. Pour liquid mixture into dry ingredients and whisk until just combined. Do not over-mix!
- Bake: Fill cupcake liners approximately 3/4 of the way full and place on center oven rack 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 about 10 minutes before transferring to a wire rack to cool completely.
Equipment
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.
Find it online: https://censoredbaker.com/vegan-almond-poppy-seed-muffins/
