In a small bowl or container, take the almond milk. Add the vinegar to prepare the buttermilk solution. Mix and keep aside for 5 minutes to curdle
In a large bowl, add sugar, oil, lemon juice and lemon zest. Mix everything. Add the buttermilk solution to this and mix well.
In a separate bowl, add in the flour, baking soda, baking powder, salt and poppy seeds. Whisk till well combined.
Add the dry ingredients to the wet ingredients, little by little. Mix until the batter is evenly wet and all ingredients are well incorporated.
Grease a muffin pan lightly with butter. Scoop out the batter and fill the muffin pan* with each mold being filled up to 2/3rd.
Bake for 18 minutes or until a tooth pick inserted comes out clean
Let the muffins cool to room temperature in the pan itself. Use a butter knife to help release the muffins from the pan.
Making the lemon glaze
Add the powdered sugar and lemon juice in a small bowl
Whisk it well to get a thick glaze
Pour it on to the muffin top.
Video
Notes
TIPS :
While mixing the batter, make sure you do not overmix. Overmixing can cause development of too much gluten, which in turn creates a thick muffin.
Measuring the flour, as simple of a task as it may seem, actually has an impact on how your bake turns out. The ideal way to take flour is by using a spoon to scoop out flour little by little and add it into a measuring cup. Use a knife to level it out
Give the vegan muffins time to cool off to room temperature before removing them from the muffin pan. Muffins come off easily from the pan when its cooled, else there is a chance the muffin might stick to the pan and become a mess.