Name: Moist Vegan Lemon Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
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)

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

Scale

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)

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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