Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are a delightful treat perfect for any occasion. Whether you’re enjoying them at breakfast, serving them at brunch, or indulging in an afternoon snack, these muffins bring a burst of zesty flavor that everyone will love. With their fluffy texture and bakery-style muffin tops, they will impress your family and friends. The crunchy pearl sugar and lemon crumb topping add a unique twist, making these muffins stand out from the rest.
Why You’ll Love This Recipe
- Irresistibly Fluffy: These muffins rise beautifully, giving you that perfect bakery-style look and texture.
- Zesty Flavor: Fresh lemon juice and zest provide a bright, refreshing taste that wakes up your taste buds.
- Easy to Make: With simple ingredients and straightforward steps, anyone can whip up these vegan muffins quickly.
- Versatile Serving Options: Perfect for breakfast, snacks, or desserts—these muffins fit any occasion.
- Vegan-Friendly: Made without eggs or dairy, these muffins are suitable for those following a plant-based diet.
Tools and Preparation
Before diving into the recipe, gather your tools to ensure a smooth baking process. Having everything ready will make baking more enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin liners
- Muffin trays
- Zester or grater
- Measuring cups and spoons
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients without spills.
- Whisk: Helps achieve a smooth batter by thoroughly mixing wet ingredients.
- Spatula: Perfect for folding ingredients gently to maintain the airy texture of the batter.
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
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.
Step 2: Make Vegan Buttermilk
In a jug, mix the soy milk with fresh lemon juice. Set aside this mixture to curdle slightly.
Step 3: Mix Wet Ingredients
Add olive oil, vegan yogurt, and vanilla extract to the lemon-sugar mixture. Whisk until combined. Then add in the vegan buttermilk and whisk again.
Step 4: Combine Dry Ingredients
Sift all-purpose flour, baking powder, and sea salt into another bowl. Whisk well to combine.
Step 5: Make the Batter
Fold the dry ingredients into the wet mixture in two parts using a spatula. Ensure there are no pockets of flour but do not overmix.
Step 6: Rest the Batter (Optional)
Let the batter sit at room temperature for about 30 minutes; this helps achieve high muffin tops.
Step 7: Prepare the 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 eight muffin liners each.
Step 8: Make the Crumb Topping
Rub lemon zest into granulated sugar until fragrant. Mix in flour and vegan butter until crumbly. Set aside.
Step 9: Assemble Muffins
Using an ice cream scoop or large spoon, fill muffin liners to the top with batter. Sprinkle crumb topping over each muffin.
Step 10: Bake
Bake at fan-forced temperature for first five minutes; then lower temperature to fan-forced at 170°C (340°F) for an additional fifteen minutes. Allow cooling briefly before transferring to a rack.
Step 11: Make Glaze
Mix powdered sugar with lemon juice until smooth. Adjust consistency as needed by adding more sugar or lemon juice.
Step 12: Storage
Store muffins in an airtight container at room temperature for up to five days or refrigerate for up to a week. Allow refrigerated muffins to come back to room temperature before serving. You can also freeze them for longer storage options.
Enjoy your delicious Moist Vegan Lemon Muffins!
How to Serve Moist Vegan Lemon Muffins
Serving your Moist Vegan Lemon Muffins can elevate the experience even further. These muffins are versatile and can be enjoyed in various ways, whether for breakfast, a snack, or dessert. Here are some creative serving suggestions.
With Fresh Berries
- Combine your muffins with a mix of fresh berries like strawberries, blueberries, and raspberries for a refreshing contrast.
Topped with Vegan Whipped Cream
- Add a dollop of vegan whipped cream on top of the muffins for a rich and creamy texture that complements the zesty lemon flavor.
Enjoyed with Tea or Coffee
- Pair these muffins with your favorite tea or coffee to create a delightful afternoon treat.
Drizzled with Agave Syrup
- A light drizzle of agave syrup or maple syrup can enhance sweetness and make each bite even more delicious.
Served Warm
- Enjoy the muffins warm from the oven for a comforting experience that highlights their fluffy texture.
Accompanied by Lemon Curd
- Spread some vegan lemon curd on top for an extra burst of citrus flavor that pairs beautifully with the muffins.
How to Perfect Moist Vegan Lemon Muffins
To achieve the best results with your Moist Vegan Lemon Muffins, consider these helpful tips. They will ensure your muffins rise beautifully and taste fantastic every time.
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Use Fresh Ingredients: Ensure all ingredients, especially lemon juice and zest, are fresh to provide maximum flavor.
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Don’t Overmix: Gently fold the wet and dry ingredients together to avoid dense muffins. Overmixing can lead to tough texture.
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Let the Batter Rest: Allowing the batter to rest for 30 minutes before baking will help create taller muffin tops.
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Check Doneness: Use a toothpick to check if the muffins are baked through. It should come out clean or with a few crumbs attached.
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Store Properly: Keep your muffins in an airtight container at room temperature for up to five days, maintaining their moisture.
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Experiment with Flavors: Feel free to add poppy seeds or even nuts for a different twist on this classic recipe.
Best Side Dishes for Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins pair wonderfully with several side dishes that complement their bright flavor. Here are some tasty options:
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Fruit Salad: A mixed fruit salad brings freshness and balances the sweetness of the muffins perfectly.
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Coconut Yogurt: Smooth coconut yogurt adds creaminess and a tropical flair that works well with lemon.
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Granola: Serve granola on the side for added crunch and texture, making it a hearty breakfast option.
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Chia Pudding: Chia pudding offers a nutritious complement that’s creamy and filling alongside your muffins.
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Avocado Toast: A slice of avocado toast provides savory richness that contrasts nicely with sweet lemon flavors.
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Herbal Tea: A warm cup of herbal tea enhances relaxation while enjoying these delightful muffins as an afternoon snack.
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Smoothie Bowl: A vibrant smoothie bowl topped with nuts and seeds creates an energizing breakfast when paired with lemon muffins.
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Vegan Cheese Platter: For something different, serve them alongside a platter of vegan cheeses for a gourmet touch at brunch.
Common Mistakes to Avoid
Making Moist Vegan Lemon Muffins can be simple, but there are a few common mistakes that can lead to less-than-perfect results. Here are some pitfalls to watch out for:
- Incorrect ingredient measurements: Always use a kitchen scale for accuracy. Too much flour can make muffins dense instead of fluffy.
- Using old baking powder: Ensure your baking powder is fresh for optimal rising. Check the expiration date before starting your recipe.
- Overmixing the batter: Stir just until combined. Overmixing can lead to tough muffins, so be gentle when folding in the dry ingredients.
- Skipping the resting period: Allowing the batter to rest helps create those tall muffin tops. Don’t rush this step!
- Not preheating the oven: Make sure your oven is fully preheated. A hot oven ensures even baking and better texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Let them sit at room temperature for about an hour before serving if refrigerated.
Freezing Moist Vegan Lemon Muffins
- Freeze in an airtight container or freezer bag for up to 3 months.
- Thaw at room temperature for a couple of hours before serving.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 170°C (340°F) and warm muffins for about 10 minutes.
- Microwave: Heat individual muffins on medium power for 15-20 seconds until warm.
- Stovetop: Place a muffin in a covered skillet over low heat for 5 minutes.
Frequently Asked Questions
Here are some commonly asked questions about Moist Vegan Lemon Muffins that might help you:
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum for better texture.
How do I make these muffins sweeter?
You can increase the granulated sugar slightly or add more powdered sugar to the glaze for extra sweetness.
Can I use other plant-based milk?
Absolutely! Almond milk or oat milk would work well as alternatives to soy milk in this recipe.
How long do these muffins last?
Stored properly, Moist Vegan Lemon Muffins will last up to 5 days at room temperature or a week in the refrigerator.
Can I add blueberries or poppy seeds?
Yes! Feel free to customize with blueberries, poppy seeds, or even nuts for added flavor and texture.
Final Thoughts
These Moist Vegan Lemon Muffins are not only zesty and delicious but also incredibly versatile. You can easily customize them with your favorite mix-ins or adjust the sweetness according to your taste. Give this recipe a try, and enjoy the comforting aroma of fresh lemon muffins wafting through your kitchen!
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Makes about 8 large muffins 1x
Description
Indulge in the delightful experience of baking these Moist Vegan Lemon Muffins, a perfect blend of zesty flavor and airy texture that will brighten your day. Ideal for breakfast, brunch, or an afternoon snack, these muffins boast bakery-style tops and are topped with a crunchy lemon crumb. With simple ingredients and straightforward steps, anyone can create this tasty treat that’s both vegan-friendly and irresistibly fluffy. Enjoy them warm from the oven or paired with fresh berries or vegan whipped cream for an elevated experience.
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
- 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
Instructions
- Preheat your oven to 190°C (375°F). Line muffin trays with liners.
- In a mixing bowl, combine granulated sugar and lemon zest; rub together.
- Mix soy milk with lemon juice to create vegan buttermilk; set aside.
- Combine olive oil, yogurt, and vanilla with the lemon-sugar mixture, adding the vegan buttermilk afterward.
- In another bowl, sift together flour, baking powder, and salt; gently fold into wet ingredients.
- Let the batter rest at room temperature for 30 minutes for better rise.
- Fill muffin liners to the top with batter and sprinkle crumb topping if desired.
- Bake for 20 minutes, allowing to cool before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
