Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are a delightful treat that can brighten up any day. With their zesty flavor and fluffy texture, these muffins are perfect for breakfast, brunch, or even as a sweet snack. Not only are they easy to make, but they also feature a gorgeous bakery-style muffin top with a crunchy lemon crumb topping that will impress your family and friends. Enjoy them fresh out of the oven or store them for later!
Why You’ll Love This Recipe
- Zesty Flavor: The combination of fresh lemon juice and zest gives these muffins a bright and refreshing taste.
- Easy to Make: With simple ingredients and straightforward steps, you can whip these muffins up in no time.
- Vegan-Friendly: These muffins are completely plant-based, making them suitable for everyone, including those with dietary restrictions.
- Perfect Texture: The addition of vegan yogurt keeps the muffins moist and fluffy, just like traditional recipes.
- Versatile Serving Options: Enjoy them plain, drizzled with glaze, or topped with pearl sugar for an extra crunch.
Tools and Preparation
Before diving into the recipe, gather your tools to ensure a smooth baking experience. Having the right equipment can make all the difference when preparing your Moist Vegan Lemon Muffins.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin tray
- Muffin liners
- Ice cream scoop (optional)
- Jug or measuring cup
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients without spills.
- Whisk: Helps incorporate air into the batter, making your muffins light and fluffy.
- Muffin tray: A good quality muffin tray ensures even baking and prevents sticking.
Ingredients
These are the best vegan lemon muffins you will try! Zesty, fluffy, and moist, with huge bakery-style muffin tops and crunchy pearl sugar and lemon crumb topping. This recipe will yield 8 large bakery-style muffins or 10-12 smaller muffins.
For the Muffin Batter
- 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
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
For the Crumb Topping
- 30 g granulated sugar
- 1 teaspoon lemon zest (freshly grated)
- 30 g all-purpose flour
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
For the Glaze
- 40 g powdered sugar
- 2 teaspoons lemon juice
How to Make Moist Vegan Lemon Muffins
Step 1: Flavor the Sugar
Add the granulated sugar and lemon zest to a large mixing bowl. Use your fingertips to rub the zest into the sugar until it feels wet. This step enhances the flavor of your muffin batter.
Step 2: Make Vegan Buttermilk
In a jug, mix together the soy milk and freshly squeezed lemon juice. Set this mixture aside to curdle slightly—this will act as your vegan buttermilk.
Step 3: Mix Wet Ingredients
To the flavored sugar mixture, add olive oil, vegan yogurt, and vanilla extract. Whisk until well combined. Then add in your prepared vegan buttermilk and whisk again until smooth.
Step 4: Combine Dry Ingredients
Sift together all-purpose flour, baking powder, and sea salt into a separate bowl. Whisk to combine thoroughly before adding to wet ingredients.
Step 5: Make the Batter
Gently fold the dry ingredients into the wet mix in two parts using a spatula. Be careful not to overmix; stop once there are no dry pockets of flour remaining.
Step 6: Rest the Batter (Optional)
Let your muffin batter sit at room temperature for about 30 minutes. This helps achieve those tall muffin tops!
Step 7: Prepare the Oven/Pan
Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with eight muffin liners each—leave space between each liner if you’re using large tulip liners.
Step 8: Make the Crumb Topping
In a small bowl, rub together granulated sugar with freshly grated lemon zest until fragrant. Then mix in flour followed by vegan butter until you reach a crumb consistency.
Step 9: Assemble Muffins
Using an ice cream scoop or large spoon, fill each muffin liner with batter up to the top. Sprinkle crumb topping generously on top along with optional pearl sugar.
Step 10: Bake
Bake at fan-forced 190°C/375°F or conventional 210°C/410°F for five minutes. Then lower temperature to fan-forced 170°C/340°F or conventional 190°C/375°F for another 15 minutes. Let cool briefly before transferring to a cooling rack.
Step 11: Make Glaze
Combine powdered sugar with lemon juice in a small bowl until smooth. Adjust sweetness by adding more powdered sugar if desired.
Step 12: Storage
Store cooled muffins in an airtight container at room temperature for up to five days or refrigerate for up to one week. If frozen, let thaw before serving for optimal taste!
How to Serve Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins are delightful on their own, but they can be elevated with a few simple serving suggestions. Here are some great ways to enjoy these zesty treats.
With Fresh Berries
- Serve your muffins warm alongside a handful of fresh berries for a burst of color and natural sweetness.
Drizzled with Maple Syrup
- A light drizzle of maple syrup adds a rich sweetness that complements the lemon flavor perfectly.
Accompanied by Vegan Butter
- Spread a pat of vegan butter on warm muffins for added creaminess and flavor.
Paired with a Cup of Tea
- Enjoy your muffins with a soothing cup of herbal tea to enhance the overall experience.
Topped with Coconut Whipped Cream
- Add a dollop of coconut whipped cream on top for an indulgent treat that feels luxurious.
As Part of a Brunch Spread
- Include these muffins in your brunch menu alongside fruit salads and other pastries for variety.
How to Perfect Moist Vegan Lemon Muffins
To ensure your Moist Vegan Lemon Muffins turn out perfectly every time, consider these helpful tips.
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Use fresh ingredients: Fresh lemon juice and zest will enhance the flavor, making your muffins taste vibrant and zesty.
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Avoid overmixing: Gently fold the wet and dry ingredients together until just combined to maintain fluffiness in the muffins.
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Let batter rest: Allowing the batter to sit for about 30 minutes before baking helps achieve those tall, bakery-style muffin tops.
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Check oven temperature: Always preheat your oven properly; an accurate temperature is crucial for even baking.
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Cool on a wire rack: Transfer muffins to a cooling rack after baking to prevent them from becoming soggy at the bottom.
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Adjust baking time: Keep an eye on the muffins as they bake, since oven temperatures may vary. They should be golden brown on top when done.
Best Side Dishes for Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins can be served alongside various side dishes that complement their bright flavors. Here are some excellent options:
- Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the muffins.
- Chia Seed Pudding: This creamy side offers a nutritious contrast and pairs well with lemon flavors.
- Smoothie Bowl: A refreshing smoothie bowl topped with nuts and seeds makes for a wholesome meal.
- Avocado Toast: The creamy texture of avocado toast provides richness that contrasts nicely with lemony muffins.
- Yogurt Parfait: Layered vegan yogurt with granola and fruits creates a deliciously satisfying dish.
- Herbal Tea: Pairing these muffins with chamomile or mint tea enhances their citrus notes beautifully.
- Savory Scones: Offering both sweet and savory options at breakfast creates an inviting spread for guests.
- Granola Bars: Homemade granola bars can provide additional crunch and nutritious benefits to your meal.
Enjoy experimenting with these pairing ideas!
Common Mistakes to Avoid
Making Moist Vegan Lemon Muffins can be a breeze, but it’s easy to make mistakes. Here are some common pitfalls to watch out for:
- Skipping the zest: The lemon zest adds essential flavor. Always include it for that zing!
- Overmixing the batter: This can lead to dense muffins. Mix just until combined to keep them fluffy.
- Not using fresh ingredients: Using stale baking powder or old lemon juice affects rise and taste. Always use fresh ingredients for the best results.
- Ignoring the oven temperature: Baking at the wrong temperature can ruin your muffins. Preheat properly and follow the temperature adjustments in the recipe.
- Not letting them cool: Cooling allows the muffins to set properly. Resist the urge to eat them right away!
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- They last up to 5 days in the fridge.
Freezing Moist Vegan Lemon Muffins
- Wrap each muffin individually in plastic wrap.
- Place them in a freezer-safe bag or container for up to 3 months.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 350°F (175°C) and warm for about 10 minutes.
- Microwave: Heat for 15-20 seconds on medium power.
- Stovetop: Use a skillet on low heat for a few minutes, covering with a lid.
Frequently Asked Questions
What makes these Moist Vegan Lemon Muffins so special?
The combination of fresh lemon juice and zest creates a vibrant flavor that elevates these muffins above ordinary recipes.
Can I substitute ingredients in the Moist Vegan Lemon Muffins recipe?
Absolutely! You can swap soy milk with almond milk or use coconut yogurt instead of vegan Greek-style yogurt.
How do I ensure my Moist Vegan Lemon Muffins rise properly?
Make sure your baking powder is fresh and avoid overmixing your batter. Letting it rest also helps create those beautiful muffin tops.
What should I serve with my Moist Vegan Lemon Muffins?
These muffins pair wonderfully with tea or coffee, making them perfect for breakfast or an afternoon snack.
Final Thoughts
These Moist Vegan Lemon Muffins are not only delicious but also versatile. You can customize them by adding poppy seeds or blueberries for an extra twist. Try this recipe, and you’ll surely fall in love with its uplifting flavors!
Moist Vegan Lemon Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 8 large muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Description
Moist Vegan Lemon Muffins are a delightful treat that will elevate any breakfast or snack time. Bursting with zesty lemon flavor and featuring a fluffy texture, these muffins are not only easy to make but also stunning with their bakery-style tops and crunchy lemon crumb topping. Perfect for sharing with family and friends, they can be enjoyed warm from the oven or stored for later indulgence. With simple ingredients and straightforward instructions, this recipe guarantees a satisfying baking experience. Whether you enjoy them plain, drizzled with glaze, or topped with pearl sugar, these muffins are destined to become a favorite in your home.
Ingredients
- 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
- 300 g all-purpose flour
- 3 teaspoons baking powder
- Sea salt
Instructions
- Preheat the oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line muffin trays with liners.
- In a large bowl, mix granulated sugar and lemon zest. Rub together until fragrant.
- In another jug, combine soy milk and lemon juice; let sit to curdle.
- Add olive oil, yogurt, and vanilla to the sugar mixture; mix well. Stir in curdled soy milk.
- In a separate bowl, sift flour, baking powder, and sea salt together.
- Gently fold dry ingredients into wet mixture until just combined; avoid overmixing.
- Let batter rest for 30 minutes (optional) for taller muffins.
- Fill muffin liners generously and sprinkle with crumb topping.
- Bake for 5 minutes at high temperature, then lower heat and bake for an additional 15 minutes until golden brown.
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
