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
Scale
- 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