• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Lightly oil the paper with cooking oil spray. Set aside.
• In a large mixing bowl, stir lemon juice with almond milk. Set aside for 10 minutes until it curdles.
• In another large mixing bowl, whisk the dry ingredients : all-purpose flour, sugar, salt, and baking powder.
• Bring back the bowl with the milk mixture and add in the remaining liquid ingredients: oil and vanilla extract.
• Stir until just combined and no flour can be seen.
• Fold in the poppy seeds and lemon zest and give an extra stir to incorporate evenly.
• Divide the muffin batter evenly into the prepared pan.
• Bake the muffins in the center rack of your oven until a pick inserted in the center comes out clean. It takes 25 to 30 minutes.
• Cool down on a rack completely before adding any glazing.

Lemon Glazing

• To glaze, stir powdered sugar, plant-based milk, and lemon juice - add the dairy-free milk gradually. If too thin, add more icing sugar, one tablespoon at a time, and if too thick, add more lemon juice.
• Drizzle on top of the lemon muffins with a pinch of freshly grated lemon zest.

Storage

• Store in an airtight container in the fridge for up to 4-5 days.
• You can freeze in freezer bags for up to one month. Thaw at room temperature the day before.