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
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
- 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