Prep your pan and oven. Line a 12-cup muffin pan with paper liners or lightly grease. Preheat to 375°F (190°C).

Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest. Make sure the zest is evenly dispersed—it perfumes the batter.

Whisk wet ingredients. In a separate bowl, whisk applesauce, plant yogurt, oil, lemon juice, plant milk, and vanilla until smooth. If using maple syrup, add it here and reduce plant milk by about 2 tablespoons.

Combine gently. Pour wet into dry. Stir with a spatula until just combined. A few small lumps are fine. Do not overmix or the muffins will be dense.

Add mix-ins. Fold in poppy seeds or blueberries if using. If adding frozen berries, use them straight from the freezer to avoid bleeding.

Fill the cups. Divide the batter evenly among the 12 wells. They should be about 3/4 full.

Bake. Place on the center rack and bake for 16–20 minutes, or until the tops spring back and a toothpick comes out clean or with a few moist crumbs.

Cool. Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely. This sets the crumb and keeps the liners from sticking.

Optional glaze. Whisk powdered sugar with lemon juice to your desired consistency and drizzle over cooled muffins for extra zing.