3/4 cup plus 2 tablespoons granulated organic sugar
1 cup non-dairy milk
1 1/2 tsp pure vanilla extract
1 tbsp lemon zest
3/4 tsp pure lemon extract, optional
3 tbsp coarse or raw sugar
Preheat the oven to 375°F (190°C). Line a standard muffin tin with paper cups or spray the cups and top with oil. Set the tin aside.
Combine the flour, poppy seeds, baking powder, and salt in a medium mixing bowl. Mix well and set aside.
Place a separate medium bowl on a folded kitchen towel. Add the aquafaba and whisk for about 1 minute or until it is frothy. Slowly add the oil, whisking constantly to emulsify. Add the sugar in the same way. Add the milk and vanilla along with the lemon zest and lemon extract, if using, whisking to blend completely.
Next, add the dry ingredients into the wet and, using a wooden spoon, mix until almost no flour is visible. A few lumps are fine; do not over-mix.
Pour the batter into the muffin cups filling about three-quarters full. Sprinkle the coarse sugar on top. Transfer to the preheated oven and bake for 17 to 20 minutes or until a tester inserted into a few muffins comes out clean or with just a few crumbs stuck to it.
Remove from the oven and set the tin on a wire rack to cool for 5 minutes. Carefully run a thin knife between the muffins and the inside of the cups. Gently lift each muffin onto the rack to cool completely before serving.
Store the muffins, airtight at room temperature, for 2 to 3 days.
