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Bright, fluffy lemon poppy seed muffins decadently contrasted with dark chocolate ganache. Vegan, gluten-free, snack or dessert approved!

SPONSORED BY HU

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I have a lot of favorite flavors of muffin – blueberry, chocolate chip, lemon poppy seed, pumpkin spice, anything with streusel, double chocolate zucchini oatmeal chip – that I have given up trying to rank them. So they are all my first place, top top, numero uno favorite. And if that doesn’t make sense to you, I don’t think you realize just how passionate I am about muffins.

But I have discovered one simple little way to elevate a muffin above the rest, and that way is: CHOCOLATE GANACHE.

Now the last thing I want you to be thinking right now is that the chocolate ganache is the only thing exquisite happening here. Trust me when I say I extensively tested this muffin recipe itself to bring you what is undoubtedly the best lemon poppy seed recipe I’ve ever shared. So the muffins alone, FLAWLESS.

But when you take a moist, perfectly tender and bouncy, citrusy sweet LPSM (lemon poppy seed muffin), and top that little bundle of all things happy and good with chocolate ganache…it’s magic, friends. That’s all I can say. You have to experience it.

The muffins. Now I don’t want you to scroll down there and get discouraged thinking these muffins are high maintenance. Yes we do have a few different flours in the mix, but I promise (PROMISE.) it’s worth it. This combo will deliver the best fluffy, un-gummy, vegan/gf texture possible.

The tapioca starch can be substituted with arrowroot or cornstarch. Or, if you must, omitted. But you will have a slightly more crumbly muffin in that case.

Sure the poppy seeds can be skipped if you don’t have them. And yes honey or agave works instead of maple syrup. And why not get crazy and try out a batch with orange or grapefruit. I support any and all muffin experimentation. But even more so I support topping these babies with a generous and decadent spoonful of…

The ganache. This really couldn’t be any easier or more delicious! I’ve made dairy-free ganache before with canned coconut milk and chocolate chips, but turns out good ol’ almond from the carton works just as well.

Since there are only two ingredients involved, the quality of your chocolate matters. If you’ve been here for even half a second you know about my undying love for Hu chocolate, so of course that is what I used here. Their Gems to be specific, but you could melt down a bar too.

This ganache will be thin and drizzle-able right after you make it, so if that’s the consistency you’re going for workfast. If you let it cool for a while or chill briefly, it will thicken to more of a spread-able frosting consistency. Both are obviously ridiculously delicious.

If you’ve never tried the combination of dark chocolate and citrus, there is no better moment than right here, right, now, with THESE muffins.

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