Preheat oven to 180°C (350°F) and line your muffin pan with paper cups — because cute muffins deserve cute outfits.
In a small bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle into vegan “buttermilk.”
In a large bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
In another bowl, combine melted coconut oil, sugar, lemon juice, lemon zest, and vanilla extract.
Add the wet ingredients to the dry and mix gently until smooth. Don’t overmix — muffins hate drama.
Divide the batter evenly into muffin cups, filling each about ¾ full.
Bake for 18–20 minutes, until golden and a toothpick comes out clean.
Cool on a wire rack — try not to eat them all immediately.
Optional: drizzle with lemon glaze made from powdered sugar and lemon juice.
Serve warm, inhale the citrusy scent, and feel like you’ve got your life together.
