Lemon and poppy seed are one of my most favorite combos in the muffin world. My vegan
version is super-easy to whip up, and it makes for the most addictive muffin ever. I seriously can’t even have these in my house because I will eat them ALL.
Make-ahead/ freeze: Let cool in the muffin tin then store on a plate covered by a clean dish towel for 2 to 3 days. This will keep them the best texture, but if you want to keep them longer, store them in a large sealable bag in the fridge for up to a week, or pop them in the freezer.