Name: Moist Vegan Lemon Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 300 g all-purpose flour; 3 teaspoons baking powder; ¼ teaspoon sea salt; 200 g granulated sugar; 4 tablespoons lemon zest; 60 ml lemon juice (freshly squeezed); 180 ml soy milk; 120 ml olive oil; 120 g vegan Greek-style yogurt; 2 teaspoons vanilla extract; 30 g granulated sugar (for topping); 1 teaspoon lemon zest (freshly grated); 30 g all-purpose flour (for topping); 2 tablespoons vegan butter; 2 tablespoons pearl sugar (optional); 40 g powdered sugar (for glaze); 2 teaspoons lemon juice (for glaze)

Description

Moist Vegan Lemon Muffins are a delightful treat bursting with fresh lemon flavor, perfect for any occasion. These fluffy, dairy-free muffins feature a crunchy crumb topping and can be enjoyed at breakfast, as a snack, or even as a light dessert. With the refreshing taste of zesty lemon zest and juice, these muffins will awaken your senses and leave you craving more. Easy to make with common ingredients, they are ideal for both novice bakers and experienced chefs alike. Customize them as desired by adding your favorite mix-ins or serving them with fresh fruit or nut butter for an extra touch. Once you try these vegan lemon delights, they’ll become a staple in your baking repertoire!

Ingredients

Scale

300 g all-purpose flour
3 teaspoons baking powder
¼ teaspoon sea salt
200 g granulated sugar
4 tablespoons lemon zest
60 ml lemon juice (freshly squeezed)
180 ml soy milk
120 ml olive oil
120 g vegan Greek-style yogurt
2 teaspoons vanilla extract
30 g granulated sugar (for topping)
1 teaspoon lemon zest (freshly grated)
30 g all-purpose flour (for topping)
2 tablespoons vegan butter
2 tablespoons pearl sugar (optional)
40 g powdered sugar (for glaze)
2 teaspoons lemon juice (for glaze)

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Instructions

Preheat your oven to 190°C (375°F) for fan-forced or 210°C (410°F) for conventional.
In a large mixing bowl, combine granulated sugar and lemon zest; rub together to infuse flavor.
Prepare vegan buttermilk by mixing soy milk and lemon juice; let sit for 5 minutes.
Whisk together olive oil, vegan yogurt, vanilla extract, and the flavored sugar mixture until smooth.
In another bowl, sift all-purpose flour, baking powder, and sea salt; whisk to combine.
Gently fold dry ingredients into the wet mixture until just combined.
Let the batter rest for 30 minutes if time allows.
Line muffin trays with liners; fill each liner generously with batter and top with crumb mixture (optional).
Bake for 5 minutes at high heat then lower the temperature for an additional 15 minutes until golden brown.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Snack/Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 muffin (95g)
Calories: 246
Sugar: 11g
Sodium: 195mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg