Hey guys! The long weekend is coming to a close, and even though I’m entirely not ready for that, I’ve got breakfast covered for ya. You guys have probably noticed that I’m experimenting more and more with vegan recipes, and this is a really great one!

What I’m really looking for when it comes to vegan is baking is the ability to use regular pantry ingredients. Since I’m not vegan myself, I’m not going to keep a bunch of weird stuff in my pantry on a regular basis for it, so I’m looking for simple stuff.

Enter these muffins. It’s an oil-based cake recipe, which means you can use vegetable oil. There’s no egg replacement needed here as this type of cake isn’t even intentionally vegan, it just works without eggs. If that’s not meant to be, I don’t know what is.

So we’ve just got the basics guys. Flour, sugar, poppyseeds, baking soda, and water. Then on top of that, you can add whatever flavorings you prefer- I used vanilla and almond extracts for this version. The only ingredient that is a bit weird here is the white vinegar. It helps react with the baking soda to get that rise we need.

It’s super simple.  I do have a couple of quick notes- first, you need to use a lot of vanilla extract. Because there’s no butter and no eggs, flavor can be a concern. Be generous with the flavors! And second- fill up your tins pretty high! This gives you a full, beautiful muffin in the end. Enjoy this one guys!

5 from 2 votes
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Vegan Poppyseed Muffins

Servings 12 muffins

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 3/4 tsp. baking soda
  • 1 tsp. salt
  • 3 tbs. poppyseeds
  • 1 tsp. white vinegar
  • 5 tbs. vegetable oil
  • 1 cup water
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/4 cup coarse sugar

Instructions

  1. Preheat your oven to 375 degrees, and generously grease a 12 cup muffin tin. Or, line with muffin liners. Set aside. 

  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and poppyseeds. Set aside. 

  3. In a medium bowl, whisk together the vinegar, oil, water, vanilla extract, and almond extract. Pour the wet ingredients into the dry, and stir to combine until there are no dry spots of flour. 

  4. Scoop the batter into your muffin tins. Be generous here, the tins should be almost full, with just about 1/8th inch of space. Generously sprinkle the tops with the coarse sugar. Bake for 18-25 minutes, or until a cake tester comes out clean and the muffins are lightly golden. 


6 Comments

  1. Lucas

    April 16, 2020 at 10:54 pm

    5 stars
    Poppy seed muffins are my favorite, and they're vegan! thank you so much for sharing your recipe, can't wait to make them at home.

    Reply
    • Dough-Eyed

      April 17, 2020 at 1:12 am

      I love them too!! And I love this recipe, hope you like it too!!

      Reply
  2. Eliana

    October 26, 2020 at 10:52 am

    5 stars
    These muffins have become a staple in my house. So many times poppy is paired with lemon, despite almond being the superior choice lol. Great recipe. This is one of those recipes I don’t feel obligated to tell people it’s vegan. I grew up eating heavy, oily NYC deli muffins so I swap the water for whatever non-dairy milk I have on-hand and increase the oil. Love the simplicity of this recipe – don’t have to mess with flax eggs and doesn’t require any specialty ingredients. Out of pure laziness could I make this in a loaf pan instead of making muffins?

    Reply
    • Dough-Eyed

      October 26, 2020 at 8:46 pm

      Hi there! So happy to hear you love this recipe! You can absolutely do it in a loaf pan- I think it'll take around 45-60 minutes, so you'll have to keep an eye on that!

      Reply
  3. Shannon

    January 17, 2021 at 7:37 am

    I added lemon zest and one tbsp of lemon juice. Sooooo good. My mom vegans loved them.

    Reply
    • Dough-Eyed

      January 23, 2021 at 7:10 pm

      So glad to hear it!! I love these, and I'm not vegan!

      Reply

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