Vegan and Gluten-Free Lemon Poppy Seed Muffins Recipe

Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.

Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create \buttermilk\ about 10 minutes.

Stir gluten-free flour baking powder baking soda salt and poppy seeds together in a separate bowl. Whisk together sugar oil and lemon zest together in a large bowl. Slowly stir in lemon juice vanilla extract and \buttermilk\-mixture. Add flour mixture and mix until batter is combined.

Spoon batter into the prepared muffin cups filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely 10 to 15 minutes.

While the muffins are cooling whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled drizzle glaze on muffin tops.