If you can believe it, just a few weeks ago I had my very first lemon poppy ANYTHING experience…and it was delicious! (Hence, this recipe!)
It all started when I was shopping around at Whole Foods and checking out this small refrigerated section by the cash registers. I’d never really given that part of the store a second glance but I am so glad I did this time around. The section was filled with individual desserts, some of which were vegan-friendly desserts! Now, I don’t have the world’s biggest sweet tooth, but when it comes to trying out new vegan desserts I just can’t help myself!
So I’m scanning, scanning, and then I see it. A beautiful, completely foreign to me piece of lemon poppy seed cake accented with decadent frosting. Right then I knew I must have it.
I wait on line, pay for the items, head home, and take a bite. I’m hooked. I already know what I must do… come up with a recipe… a recipe of lemon and poppy…
- 3/4 cup flour
- 1/2 cup brown flour
- 1/4 tsp salt
- zest of 2 lemons
- 5 tbsp unsalted vegan butter
- 2 cups flour
- 1&1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup sugar
- 2 tbsp poppy seeds
- 1/2 cup unsalted vegan butter
- 1/2 tsp vanilla extract
- half cup unsweetened apple sauce
- zest of 6 lemons
- 1 cup vanilla soy milk
Begin by making your streusel topping first and foremost.
Add all of the streusel ingredients together in a bowl. Then use your hands to mix in the butter so that it forms a crumbly combination. Place the streusel topping in the refrigerator, keeping it covered until you’re ready to use it.
Now mix all of your dry muffin ingredients together in a medium-large bowl. Set aside.
In another bowl, a large one, pour in and mix up all of your wet ingredients except for the cup of soy milk. Zest 6 lemons and add the zest to the wet ingredients. Mix again.
Trade off adding in the dry mixture to your wet ingredients and the soy milk until you have none of either left and they are all well mixed in leaving you with a nice lemon smelling batter.
Now it’s time to fill your muffin cups with lemon poppy batter, making sure to leave room at the top for a layer of streusel topping. Once all of the cups have batter add your layer of streusel.
Bake at 350 degrees for 18 – 20 minutes. Then let sit for at least 15 minutes before eating.