Here we are, rounding into the Thanksgiving season and I don’t have a single side dish recipe to show for it, whoops! My mind has been too pre-occupied with perfecting my chocolate croissant recipe (finally got it!) and getting these little vegan lemon poppyseed muffins just right. I’ve given these muffins approximately 2 tries, lots of lemon zest and too many streusel fails to count. I knew I had to keep trying, because they were given a thumbs up at work and home (even if the tops were sunken looked like small nuggets of terror) and I have had the idea stuck in my head for the last few days.
Muffins have always been kind of a so-so thing for me, especially before I was really into baking. I always felt like they were either too crumbly/messy (how am I supposed to eat and concentrate on anything else at the same time?!) or just kind of bland for my taste. The only characteristic of a really solid muffin for me has been the addition of a crunchy and sweet streusel topping, really ensuring that the muffin isn’t too boring and doesn’t have to be slathered with butter to taste halfway good. I can attest, many times over, that these taste so good without a hint of butter or any additional spread and would be a perfect gateway into my favorite eating day, Thanksgiving. If I were in charge of the holiday breakfast at my house, these muffins would be coming out of the oven before the green bean casserole goes in!
Note: Make sure you spray the paper lines or muffin tin well, since the topping can fall down and get very baked on. Caramelized brown sugar is so delicious, but so not fun to peel your paper liner off of. Also, if you eat a little paper from the liners, it won’t kill you, pretty sure I’ve eaten 1/4 of one over all the muffins I’ve eaten the past week.
Tart cranberries and vegan lemon poppyseed muffins, make for a perfect breakfast just in time for the holidays! (Vegan)
- For the flax egg:
- 1 tablespoon ground flax seed
- 3 tablespoons warm water
- For the muffins:
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- Juice and zest of 2 lemons
- 1/2 cup almond milk
- 1 tablespoon poppy seeds
- 1 cup fresh cranberries
- For the topping:
- 1/3 cup all purpose flour
- 1/2 cup brown sugar
- 3 tablespoons coconut oil
- Mix together the ground flax seed and water and set aside. This will form your ‘flax egg’ and gel up while you prepare the other ingredients.
- Preheat oven to 350 degrees F. Line and grease a muffin tin and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together with a hand mixer the coconut oil, granulated sugar, brown sugar, vanilla, flax egg, juice and zest of lemons and milk. Beat until combined and creamy. The batter with be a bit runny, but we still have to add the flour mixture, so it’s ok!
- Gradually add in the flour mixture in three parts until batter starts to come together and no flour streaks remain. Fold in the poppy seeds and cranberries until just incorporated. Set aside and prepare the topping.
- To make the topping, combine the flour, brown sugar and coconut oil together with your hands, breaking up the coconut oil until small pieces are made and it takes on a streusel texture.
- Scoop muffin batter into the tins with a 1/4 cup scoop, making sure the batter comes just about 2/3 of the way up the cups. Top each with the streusel topping (I used about 1 tablespoon per muffin). Bake for 25-30 minutes, until the tops are golden and spring back when lightly touched.