Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are a delightful treat that will brighten your day! Perfect for breakfast, snacks, or dessert, these muffins are zesty, fluffy, and incredibly moist. With their impressive bakery-style tops and a crunchy lemon crumb topping, they bring a burst of sunshine to any occasion. Whether you’re enjoying them at a brunch gathering or as an afternoon pick-me-up, these muffins are sure to impress.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of fresh lemon zest and juice creates a vibrant taste that is both refreshing and satisfying.
- Easy to Make: This recipe is straightforward, making it perfect for both novice and experienced bakers.
- Versatile: Enjoy these muffins on their own or dress them up with a sweet glaze for special occasions.
- Vegan-Friendly: Made without eggs or dairy, these muffins are suitable for anyone following a vegan diet.
- Customizable: Add-ins like poppy seeds or blueberries can easily be incorporated for extra flavor.
Tools and Preparation
Preparing your kitchen with the right tools can make baking these muffins even easier. Here’s what you’ll need to get started.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Muffin trays
- Muffin liners
- Ice cream scoop (optional)
- Cooling rack
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients smoothly.
- Whisk: Helps incorporate air into the batter for fluffier muffins.
- Muffin trays: Ensure even baking and shape for your muffins.
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.
For the 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
For the Crumb Topping:
- 30 g granulated sugar
- 1 teaspoon lemon zest (freshly grated)
- 30 g all-purpose flour
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
For the Glaze:
- 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 the crystals feel wet.
Step 2: Make Vegan Buttermilk
In a jug, mix the soy milk and lemon juice. Set this mixture aside as it will create a tangy buttermilk.
Step 3: Mix Wet Ingredients
To the lemon-flavored sugar, add olive oil, vegan yogurt, and vanilla extract. Whisk together until combined. Then add the prepared vegan buttermilk and whisk again until smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together all-purpose flour, baking powder, and sea salt. Whisk to combine thoroughly.
Step 5: Make the Batter
Fold the dry ingredients into the wet ingredients in two parts using a rubber spatula. Be careful not to overmix; just ensure there are no dry pockets of flour.
Step 6: Rest the Batter (Optional)
Let your batter sit at room temperature for about 30 minutes. This step is optional but helps promote high muffin tops.
Step 7: Prepare the Oven/Pan
Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with muffin liners—leave space between each liner as you will fill every second cavity to encourage high tops.
Step 8: Make the Crumb Topping
In a small bowl, rub together granulated sugar and fresh lemon zest until fragrant. Add flour and then vegan butter until it resembles crumbs.
Step 9: Assemble Muffins
Using an ice cream scoop or large spoon, fill muffin liners to the top with batter. Sprinkle crumb topping on each filled liner along with optional pearl sugar if desired.
Step 10: Bake
Bake in preheated oven at fan-forced 190°C/375°F or conventional 210°C/410°F for first five minutes. Then reduce temperature to fan-forced 170°C/340°F or conventional 190°C/375°F and bake for another fifteen minutes. Once done, allow cooling for five minutes before transferring them to a cooling rack.
Step 11: Make the Glaze
Combine powdered sugar with lemon juice until smooth. Adjust consistency by adding more powdered sugar if needed. Drizzle glaze over cooled muffins.
Step 12: Storage
Store muffins in an airtight container at room temperature for up to five days or in fridge for up to one week. If refrigerated, let them warm at room temperature before serving.
Enjoy your deliciously Moist Vegan Lemon Muffins!
How to Serve Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins are versatile and can be enjoyed in various ways. Whether for breakfast, a snack, or dessert, these muffins can be paired with numerous accompaniments to enhance their flavor and enjoyment.
With Fresh Fruit
- Berries: Serve with strawberries, blueberries, or raspberries for a burst of freshness.
- Sliced Bananas: Add sliced bananas on the side for extra sweetness and creaminess.
With Spreads
- Vegan Butter: A light spread of vegan butter adds richness without overpowering the lemon flavor.
- Almond Butter: This nutty option complements the zesty muffins beautifully.
As Part of a Brunch Spread
- Fruit Salad: Include a colorful fruit salad for a refreshing contrast to the muffins.
- Chia Pudding: Pair with chia pudding for a healthy and filling brunch option.
With Drinks
- Herbal Tea: A soothing herbal tea enhances the muffin’s lemony taste.
- Iced Coffee: The bold flavors of iced coffee create a delightful balance with the muffins.
How to Perfect Moist Vegan Lemon Muffins
To achieve the ultimate moist vegan lemon muffins, consider these helpful tips:
- Flavoring: Use fresh lemon juice and zest to ensure that each muffin bursts with citrus flavor.
- Don’t Overmix: Fold dry ingredients into wet ones gently; overmixing can lead to dense muffins.
- Resting Time: Allowing the batter to sit at room temperature for 30 minutes helps create taller muffin tops.
- Bake in Batches: If using one pan, bake in two batches to maintain high muffin tops and even baking.
- Use Quality Ingredients: Choose high-quality vegan yogurt and olive oil for the best texture and taste.
- Monitor Baking Time: Keep an eye on your muffins towards the end of baking; slight adjustments may be needed based on your oven.
Best Side Dishes for Moist Vegan Lemon Muffins
When serving Moist Vegan Lemon Muffins, consider complementing them with these delightful side dishes that enhance your meal experience.
- Greek Salad: A refreshing mix of tomatoes, cucumbers, and olives provides a savory balance to sweet muffins.
- Smoothie Bowl: A vibrant smoothie bowl topped with granola offers a nutritious addition that pairs well with muffins.
- Avocado Toast: Creamy avocado toast adds healthy fats and makes for a satisfying breakfast combo.
- Coconut Yogurt Parfait: Layer coconut yogurt with granola and fruits for a smooth and crunchy side dish.
- Savory Quinoa Salad: A protein-packed quinoa salad complements the sweetness of the muffins nicely.
- Roasted Vegetables: Serve warm roasted vegetables as a hearty side that contrasts with the lightness of the muffins.
Common Mistakes to Avoid
Making Moist Vegan Lemon Muffins can be a delightful experience. However, certain mistakes can hinder your baking success.
- Not measuring ingredients accurately – Baking requires precision. Use a kitchen scale or measuring cups to ensure the right amounts of each ingredient.
- Overmixing the batter – Overmixing can lead to dense muffins. Mix just until combined for light and fluffy results.
- Skipping the resting time – Allowing the batter to rest promotes high muffin tops. Don’t skip this step if you want bakery-style muffins!
- Using stale ingredients – Always check the freshness of your baking powder and flour. Fresh ingredients will make a significant difference in taste and texture.
- Not preheating the oven – A preheated oven ensures even baking. Take this crucial step seriously for perfectly baked muffins.
Storage & Reheating Instructions
Refrigerator Storage
- Keep in an airtight container to maintain moisture.
- Store for up to 5 days in the fridge.
Freezing Moist Vegan Lemon Muffins
- Use freezer-safe bags or containers.
- Freeze for up to 3 months; label with date for reference.
Reheating Moist Vegan Lemon Muffins
- Oven – Preheat to 350°F (175°C). Heat muffins for about 10 minutes for best results.
- Microwave – Warm in short intervals of 10-15 seconds until heated through, but avoid overheating.
- Stovetop – Place on a skillet over low heat, turning occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about Moist Vegan Lemon Muffins.
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend. Ensure it’s suitable for baking.
How do I enhance the lemon flavor?
You can add more lemon zest or include a bit of lemon extract for an extra punch of flavor.
How do I store leftover muffins?
To keep them fresh, store them in an airtight container at room temperature or refrigerate them as noted above.
Can I add mix-ins like blueberries or poppy seeds?
Absolutely! Feel free to customize your muffins with your favorite mix-ins for added variety.
Final Thoughts
These Moist Vegan Lemon Muffins are not only delicious but also versatile enough for breakfast or dessert. Their zesty flavor and fluffy texture make them irresistible. You can easily customize them by adding nuts, fruits, or spices. Try this recipe and enjoy every bite!
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Approximately 8 large muffins 1x
Description
Moist Vegan Lemon Muffins are a zesty delight that will elevate your breakfast or snack time. These fluffy muffins are infused with fresh lemon juice and zest, resulting in a refreshing citrus flavor that can brighten any day. Topped with a crunchy lemon crumb topping, they feature bakery-style muffin tops that are both impressive and delicious. Perfect for brunch gatherings or as an afternoon treat, these muffins are not only vegan-friendly but also highly customizable—you can easily add poppy seeds or blueberries for extra flavor. Enjoy them fresh from the oven or drizzled with a sweet glaze for an indulgent finish.
Ingredients
- 200 g granulated sugar
- 4 tablespoons lemon zest
- 60 ml 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 (for crumb topping)
- 1 teaspoon lemon zest (for crumb topping)
- 30 g all-purpose flour (for crumb topping)
- 2 tablespoons vegan butter (for crumb topping)
- 2 tablespoons pearl sugar (optional, for crumb topping)
- 40 g powdered sugar (for glaze)
- 2 teaspoons lemon juice (for glaze)
Instructions
- Preheat the oven to 375°F (190°C) and line muffin trays.
- In a mixing bowl, combine granulated sugar and lemon zest.
- Prepare vegan buttermilk by mixing soy milk and lemon juice.
- Mix wet ingredients (olive oil, yogurt, vanilla extract) into the flavored sugar, then add the vegan buttermilk.
- In another bowl, sift together dry ingredients—flour, baking powder, sea salt.
- Gently fold dry ingredients into the wet mixture until just combined.
- Fill muffin liners to the top with batter and sprinkle with crumb topping.
- Bake for 5 minutes at 375°F (190°C), then reduce temperature to 340°F (170°C) and bake for an additional 15 minutes.
- Cool on a rack before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 193
- Sugar: 11g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
