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
Scale
- 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