Preheat oven to 375°F (190°C). Line or grease your muffin tin like the baking goddess you are.
In a bowl, whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt until it looks like adult responsibility.
In another bowl, mix plant milk, oil, lemon juice, zest, and vanilla. Stir it like you mean it.
Pour wet mixture into dry. Fold gently until just combined—overmixing = muffin heartbreak.
Divide batter evenly into the muffin tin. Bake for 18–20 minutes or until golden and a toothpick says "all clear."
Let them cool for 10 minutes. If glazing, mix powdered sugar and lemon juice. Drizzle when muffins aren’t scalding hot.
Serve with sass and a smug look because yes, you did make those.
