Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are the perfect treat for any occasion! Bursting with zesty lemon flavor, these muffins are not only fluffy and moist but also feature impressive bakery-style tops. With a crunchy pearl sugar topping and a delightful lemon glaze, they make an excellent breakfast or a sweet snack. Whether it’s a cozy brunch or a festive gathering, these muffins will surely impress your guests.
Why You’ll Love This Recipe
- Deliciously Zesty: The combination of fresh lemon juice and zest creates a bright and refreshing flavor in every bite.
- Fluffy Texture: These muffins are light and airy, making them a delightful treat that won’t weigh you down.
- Vegan-Friendly: Made without dairy or eggs, these muffins are perfect for anyone following a vegan lifestyle.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
- Customizable Topping: You can choose to add optional pearl sugar for extra crunch or enjoy them plain.
Tools and Preparation
Before diving into the baking process, gather your tools to ensure everything goes smoothly.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Ice cream scoop or large spoon
- Muffin trays
- Muffin liners
Importance of Each Tool
- Mixing Bowls: Essential for combining ingredients without spilling.
- Whisk: Helps to mix ingredients thoroughly, ensuring a smooth batter.
- Spatula: Perfect for folding ingredients gently without overmixing.
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.
- 200 g granulated sugar
- 4 tablespoons lemon zest (see note 1)
- 60 ml lemon juice (freshly squeezed, see note 1)
- 180 ml soy milk (see note 2)
- 120 ml olive oil (see note 3)
- 120 g vegan Greek-style yogurt (see note 4)
- 2 teaspoons vanilla extract
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
- 30 g granulated sugar
- 1 teaspoon lemon zest (freshly grated)
- 30 g all-purpose flour
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
- 40 g powdered sugar
- 2 teaspoons lemon juice (see note 1)
How to Make Moist Vegan Lemon Muffins
Step 1: Flavor the Sugar
In a large mixing bowl, combine the granulated sugar with the lemon zest. Use your fingertips to rub the zest into the sugar until it feels slightly wet. This step infuses the sugar with vibrant lemon flavor.
Step 2: Make Vegan Buttermilk
In a jug, mix together the soy milk and freshly squeezed lemon juice. Set this mixture aside for a few minutes to curdle slightly; this creates your vegan buttermilk.
Step 3: Mix Wet Ingredients
Add the olive oil, vegan yogurt, and vanilla extract into the flavored sugar bowl. Whisk until well combined. Then pour in your prepared vegan buttermilk and whisk again until smooth.
Step 4: Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, baking powder, and sea salt. Whisk these dry ingredients to ensure they are well mixed.
Step 5: Make the Batter
Gently fold the dry ingredients into the wet ingredients in two parts using a spatula. Be careful not to overmix; stop once no flour streaks remain.
Step 6: Rest the Batter (Optional)
Letting your batter rest for about 30 minutes at room temperature allows it to rise higher in the oven.
Step 7: Prepare Oven/Pan
Preheat your oven to fan-forced at 190°C (375°F) or conventional at 210°C (410°F). Line two muffin trays with muffin liners. For best results, fill every second cavity to promote high muffin tops.
Step 8: Make Crumb Topping
In a small bowl, rub together additional lemon zest with granulated sugar until fragrant. Add flour and then vegan butter until it resembles crumb consistency; set aside.
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 on each muffin generously along with optional pearl sugar.
Step 10: Bake
Bake at fan-forced temperature (190°C/375°F) for first five minutes. Then reduce heat to fan-forced at (170°C/340°F) or conventional at (190°C/375°F), baking for an additional fifteen minutes until golden brown. Allow muffins to cool for five minutes before transferring them to a cooling rack.
Step 11: Make Glaze
Mix powdered sugar with lemon juice until smooth. Adjust consistency as desired by adding more sugar or lemon juice. Drizzle over cooled muffins once they have reached room temperature.
Step 12: Storage
Store remaining muffins in an airtight container at room temperature for up to five days or refrigerated for one week. If frozen, defrost at room temperature before serving.
How to Serve Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins are perfect for any occasion, whether it’s breakfast, a snack, or dessert. Here are some delightful serving suggestions to enhance your muffin experience.
With Fresh Berries
- Enjoy the muffins warm alongside a mix of fresh strawberries, blueberries, and raspberries for a refreshing contrast.
Drizzled with Maple Syrup
- A light drizzle of maple syrup adds sweetness and richness, making each bite even more indulgent.
Paired with Vegan Cream Cheese
- Spread some vegan cream cheese on top of the muffins for a creamy texture that complements the zesty lemon flavor.
Accompanied by Herbal Tea
- Serve with a cup of soothing herbal tea like chamomile or mint to elevate your afternoon snack.
Topped with Coconut Whipped Cream
- A dollop of coconut whipped cream adds a luxurious touch and enhances the moistness of the muffins.
How to Perfect Moist Vegan Lemon Muffins
To achieve the best results with your Moist Vegan Lemon Muffins, follow these helpful tips.
- Use fresh ingredients: Always opt for fresh lemon juice and zest to get that vibrant citrus flavor in your muffins.
- Don’t overmix: Gently fold dry ingredients into wet ones to avoid dense muffins; mixing too much can lead to toughness.
- Let the batter rest: Allowing the batter to sit for 30 minutes can help create those bakery-style muffin tops that everyone loves.
- Adjust baking time: Keep an eye on your muffins towards the end of baking; ovens vary, so make sure they’re golden brown and springy.
- Experiment with toppings: Feel free to add nuts or seeds into the batter or on top for extra crunch and flavor.
- Cool them properly: Letting the muffins cool on a rack prevents sogginess and helps maintain their perfect texture.
Best Side Dishes for Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins pair well with various dishes. Here are some delicious side options you might consider.
-
Fruit Salad
A vibrant fruit salad brings freshness and color, balancing the sweetness of the muffins. -
Yogurt Parfait
Layer vegan yogurt with granola and fruit for a satisfying breakfast that complements your muffins. -
Chia Seed Pudding
This creamy pudding adds nutrition and can be flavored with vanilla or lemon to match your muffin theme. -
Savory Avocado Toast
The creaminess of avocado toast provides a savory contrast that works beautifully with sweet lemon treats. -
Smoothie Bowl
A refreshing smoothie bowl topped with nuts and seeds makes for a healthy side dish option alongside your muffins. -
Nut Mix
A simple nut mix adds protein and crunch, making it an easy snack option when serving these muffins. -
Homemade Granola
Serve some crunchy homemade granola on the side; its flavors will complement the zesty notes in your muffins. -
Herbal Infused Water
Refreshing infused water with herbs like mint or basil enhances hydration while offering a light beverage option.
Common Mistakes to Avoid
When making Moist Vegan Lemon Muffins, a few common mistakes can affect your results. Here are some tips to help you avoid them.
- Using stale ingredients: Ensure your baking powder is fresh for the muffins to rise properly. Check the expiration date before using it.
- Overmixing the batter: Mixing too much can lead to dense muffins. Gently fold dry ingredients into wet ones until just combined.
- Not measuring accurately: Use a kitchen scale for precise measurements. This ensures consistency in texture and flavor.
- Skipping the resting time: Allowing the batter to rest promotes high muffin tops. Don’t rush this step for the best results.
- Ignoring oven temperature: Always preheat your oven fully and adjust based on your specific oven type. This helps achieve even baking.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Let sit at room temperature for an hour before serving if chilled.
Freezing Moist Vegan Lemon Muffins
- Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.
- They can be frozen for up to 3 months. Thaw at room temperature before serving.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 170°C (340°F). Wrap muffins in foil and heat for about 10 minutes.
- Microwave: Heat each muffin for about 15-20 seconds on medium power until warm.
- Stovetop: Place muffins in a pan over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
Can I make Moist Vegan Lemon Muffins gluten-free?
Yes, use a gluten-free all-purpose flour blend instead of regular flour. This will still yield delicious muffins!
How can I customize these muffins?
Feel free to add blueberries or poppy seeds for extra flavor. You can also experiment with different citrus zest.
What makes these muffins so moist?
The combination of vegan yogurt, olive oil, and careful mixing creates a tender, moist texture that’s irresistible.
How do I store leftover muffins?
Keep them in an airtight container at room temperature or refrigerate them for longer freshness.
Can I use other plant-based milk?
Absolutely! Almond milk or oat milk works well as substitutes for soy milk in this recipe.
Final Thoughts
These Moist Vegan Lemon Muffins are not only fluffy and zesty but also incredibly versatile. You can enjoy them as breakfast or dessert, making them perfect for any occasion. Don’t hesitate to customize with your favorite add-ins like nuts or dried fruits! Try this recipe today and experience the delightful taste yourself.
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Approximately 8 large muffins 1x
Description
Indulge in the delightful taste of Moist Vegan Lemon Muffins, perfect for any occasion! These light and fluffy treats burst with zesty lemon flavor and are topped with a crunchy pearl sugar crust and a luscious lemon glaze. Ideal for breakfast, snacks, or dessert, they’re sure to impress friends and family alike. With a beginner-friendly recipe that requires simple ingredients, you can whip up a batch quickly. Plus, these muffins are entirely vegan—made without dairy or eggs—making them a guilt-free indulgence everyone can enjoy.
Ingredients
- 200 g granulated sugar
- 4 tablespoons lemon zest
- 60 ml freshly squeezed lemon juice
- 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
- 30 g granulated sugar
- 1 teaspoon lemon zest
- 30 g all-purpose flour
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
- 40 g powdered sugar
- 2 teaspoons lemon juice
Instructions
- Preheat your oven to 190°C (375°F) and line muffin trays with liners.
- In a bowl, combine granulated sugar and lemon zest. Mix until fragrant.
- Prepare vegan buttermilk by mixing soy milk and lemon juice; let sit for a few minutes.
- In another bowl, whisk together olive oil, vegan yogurt, and vanilla; add the vegan buttermilk.
- Sift together flour, baking powder, and salt; fold into the wet mixture until just combined.
- Fill muffin liners to the top and sprinkle with optional pearl sugar.
- Bake for 20 minutes or until golden brown; cool before glazing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
