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!
Vegan Poppyseed 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
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Preheat your oven to 375 degrees, and generously grease a 12 cup muffin tin. Or, line with muffin liners. Set aside.
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In a large bowl, whisk together the flour, sugar, baking soda, salt, and poppyseeds. Set aside.
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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.
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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.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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.
I love them too!! And I love this recipe, hope you like it too!!
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?
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!
I added lemon zest and one tbsp of lemon juice. Sooooo good. My mom vegans loved them.
So glad to hear it!! I love these, and I'm not vegan!
Any adjustments for elevation, or was this recipe created with high altitude in mind? Thanks!
Hi there- I live at about 5,000 ft above sea level, so all of my recipes are developed at that high-altitude. I find that most people who live between 3,000 and 7,000 ft above sea level do not need to make any adjustments to my recipes. I hope that helps!
When I made it, it only made 10 muffins (perhaps it was the size of my muffin tin) and since there was no info on nutrition, I calculated that there were 195 calories/muffin. Since I restrict my oil intake, I made the following adjustments to the recipe for a slightly healthier version:
for the 5 Tbsp. vegetable oil substitute 1⁄2 cup heat-soaked (boil for 10 mins) blended cashews with the next substitution which is for the 1 cup water, substitute 1 cup almond milk.
We've always favored a regular poppy seed muffin better than a lemon poppy version. These are perfect. I might omit the course sugar topping next time.
What adjustments should be made for lower-altitude baking? Love the non-fussy ingredients!
Hi there- on this one I would recommend cutting the flour down to 1 3/4 cup total, and increasing the baking soda to 1 tsp total. Also noting that sometimes bake times can vary by altitude, so you may just want to keep an eye on it, and don't be worried if it takes longer than my recipe suggests here. Hope that helps!
Easy ingredients and simple preparation make this a great recipe. I used brown sugar because that's what I had, and I also used Nicole's recommendations for lower altitudes (1 3/4 cup total, and increasing the baking soda to 1 tsp total) since I am closer to sea level. I was going to make the almond poppy muffins from the website, but didn't have buttermilk, so I used 2 tsp. of almond here and 1 tsp. of vanilla. I ended up with 8 muffins. I cooked for 5 minutes at 425, and then about 15 more minutes at 350.