Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins are the perfect treat for any occasion! Bursting with zesty flavor, these muffins are fluffy and moist, topped with a delightful lemon crumb. Ideal for breakfast, snacks, or dessert, they will surely impress your family and friends. With their bakery-style muffin tops and crunchy pearl sugar topping, they stand out as a must-try recipe.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of fresh lemon juice and zest creates a bright and refreshing taste that elevates your muffin experience.
- Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can whip up these muffins without hassle.
- Customizable Size: This recipe yields 8 large muffins or 10-12 smaller ones, making it perfect for sharing or keeping some for yourself!
- Perfect Texture: Thanks to the combination of vegan yogurt and olive oil, these muffins are incredibly moist and fluffy.
- Vegan Friendly: Enjoy these delicious muffins without any animal products, making them suitable for everyone.
Tools and Preparation
Before diving into the baking process for these moist vegan lemon muffins, ensure you have the necessary tools on hand for an efficient experience.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin trays
- Muffin liners
- Ice cream scoop (optional)
- Oven
Importance of Each Tool
- Mixing bowls: These allow you to combine wet and dry ingredients separately before mixing them together smoothly.
- Spatula: A spatula is essential for folding ingredients gently to maintain the light texture of your muffins.
- Muffin trays: Using proper trays ensures even baking and helps achieve those beautiful muffin tops.
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 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 it feels wet.
Step 2: Make Vegan Buttermilk
In a jug, mix together the soy milk and freshly squeezed lemon juice. Set aside for a few minutes until it thickens slightly.
Step 3: Mix Wet Ingredients
To the flavored sugar mixture, add olive oil, vegan yogurt, and vanilla extract. Whisk everything together until well combined. Then add in your prepared vegan buttermilk.
Step 4: Combine Dry Ingredients
In another bowl, sift together all-purpose flour, baking powder, and sea salt. Whisk to ensure everything is evenly mixed.
Step 5: Make the Batter
Gradually fold the dry ingredients into the wet mixture in two parts using a spatula. Gently combine until no pockets of flour remain—avoid overmixing!
Step 6: Rest the Batter (Optional)
Letting your batter rest at room temperature for about 30 minutes helps create high muffin tops when baked.
Step 7: Prepare Your 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 while leaving gaps between them.
Step 8: Make the Crumb Topping
Rubbing together lemon zest with sugar in one bowl creates fragrant crumbs; then mix in flour followed by vegan butter until you achieve a crumbly consistency.
Step 9: Assemble Your Muffins
Using an ice cream scoop or large spoon, fill each muffin liner generously with batter. Top with crumb mixture and sprinkle pearl sugar if desired.
Step 10: Bake Your Muffins
Bake at fan-forced temperature for about five minutes before reducing heat to bake at lower temperatures for an additional fifteen minutes. Allow cooling briefly before transferring them onto a cooling rack.
Step 11: Make Your Glaze
Combine powdered sugar with lemon juice until smooth; adjust thickness as desired. Drizzle over cooled muffins.
Step 12: Storage Tips
Store your muffins in an airtight container at room temperature for up to five days or refrigerate them for up to a week. If frozen, let them thaw at room temperature before serving.
How to Serve Moist Vegan Lemon Muffins
Moist Vegan Lemon Muffins are delightful on their own, but they can be enhanced with various toppings and accompaniments. Here are some serving suggestions to elevate your muffin experience.
With a Sweet Glaze
- Drizzle the glaze made from powdered sugar and lemon juice over the muffins for an extra touch of sweetness and a zesty kick.
Pair with Fresh Berries
- Serve the muffins alongside fresh blueberries, raspberries, or strawberries. The tartness of the berries complements the lemon flavor beautifully.
Enjoy with Vegan Butter
- Spread a little vegan butter on a warm muffin for added richness. This simple addition makes every bite even more indulgent.
Serve with Plant-Based Yogurt
- Accompany the muffins with a side of vegan Greek-style yogurt. The creaminess balances the muffin’s texture while enhancing its flavor profile.
Pair with Herbal Tea
- Enjoy your muffins with a cup of herbal tea such as chamomile or peppermint. The soothing flavors will create a calming breakfast or snack experience.
Add a Side of Citrus Salad
- A refreshing citrus salad made from oranges, grapefruits, and mint will brighten up your plate and enhance the muffin’s lemony taste.
How to Perfect Moist Vegan Lemon Muffins
To ensure your Moist Vegan Lemon Muffins turn out perfectly every time, consider these helpful tips.
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Use fresh ingredients: Always opt for fresh lemons to maximize flavor in both the zest and juice. This will enhance the overall taste of your muffins significantly.
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Don’t overmix: When combining wet and dry ingredients, gently fold them together. Overmixing can lead to dense muffins, so keep it light!
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Let batter rest: Allowing your batter to sit for about 30 minutes at room temperature can help create those tall bakery-style tops that everyone loves.
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Check doneness properly: Use a toothpick to check if they are done baking. It should come out clean or with just a few crumbs attached; this ensures they stay moist inside.
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Cool on a rack: After baking, transfer muffins to a cooling rack immediately. This prevents them from becoming soggy as they cool down in the pan.
Best Side Dishes for Moist Vegan Lemon Muffins
These Moist Vegan Lemon Muffins make an excellent addition to any meal or snack time. Consider complementing them with these side dishes for an enhanced culinary experience.
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Vegan Chia Pudding: A light and nutritious pudding that adds fiber and omega-3s, perfect for breakfast or dessert.
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Avocado Toast: Creamy avocado on toasted bread provides healthy fats and pairs well with lemon flavors for brunch.
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Fruit Smoothie: Blend your favorite fruits with almond milk for a refreshing drink that balances the sweetness of the muffins.
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Coconut Yogurt Parfait: Layer coconut yogurt with granola and fruit for a delightful treat that contrasts nicely with the muffins’ texture.
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Mixed Green Salad: A simple salad dressed in lemon vinaigrette complements the citrus flavors while adding freshness.
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Granola Bars: Homemade or store-bought bars provide crunch and are perfect for an on-the-go snack alongside your muffins.
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Peanut Butter Rice Cakes: Light rice cakes topped with peanut butter offer protein and crunch that pairs well with sweet muffins.
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Herbed Hummus Dip: A savory hummus made with herbs can work as an unexpected but tasty dip alongside your sweet treats.
Common Mistakes to Avoid
Baking can be tricky, especially with vegan recipes. Here are some common mistakes to watch out for when making Moist Vegan Lemon Muffins.
- Not measuring ingredients accurately: Use a kitchen scale or measuring cups to ensure you have the right amounts. This will prevent dense muffins.
- Overmixing the batter: Mixing too much can lead to tough muffins. Mix just until combined and avoid any flour streaks.
- Skipping the resting time: Allowing the batter to rest promotes higher muffin tops. Don’t skip this step for best results.
- Using old baking powder: Always check the expiration date on your baking powder. Fresh baking powder ensures your muffins rise perfectly.
- Ignoring oven temperature: Different ovens vary in temperature accuracy. Use an oven thermometer to ensure you’re baking at the correct heat.
Storage & Reheating Instructions
Refrigerator Storage
- Store Moist Vegan Lemon Muffins in an airtight container.
- They will stay fresh for up to 5 days in the fridge.
Freezing Moist Vegan Lemon Muffins
- Place muffins in a freezer-safe container or bag.
- They can be frozen for up to a month; just ensure they are well-wrapped.
Reheating Moist Vegan Lemon Muffins
- Oven: Preheat to 180°C (350°F) and warm for about 10 minutes for a freshly baked taste.
- Microwave: Heat one muffin for about 15-20 seconds, but be cautious as it may become rubbery if overheated.
- Stovetop: Place muffins in a skillet over low heat, covering with a lid for 5 minutes to warm through evenly.
Frequently Asked Questions
Here are some frequently asked questions about Moist Vegan Lemon Muffins to help you succeed in your baking adventure!
How do I make my Moist Vegan Lemon Muffins even fluffier?
To achieve fluffier muffins, ensure you don’t overmix the batter and let it rest before baking.
Can I use different plant-based milk?
Absolutely! Almond, oat, or coconut milk can be great substitutes for soy milk in this recipe.
What if I don’t have lemon zest?
You can use bottled lemon juice as an alternative, but fresh zest adds more vibrant flavor.
How long do Moist Vegan Lemon Muffins last?
These muffins will stay fresh at room temperature for up to 5 days or up to a week in the fridge.
Can I add other flavors or ingredients?
Yes! Feel free to add poppy seeds, blueberries, or nuts for extra flavor and texture.
Final Thoughts
These Moist Vegan Lemon Muffins are not only delicious but also versatile. Perfect for breakfast or dessert, they bring joy with every bite. Customize them with your favorite add-ins and enjoy a cozy treat that everyone will love!
Moist Vegan Lemon Muffins
- Total Time: 35 minutes
- Yield: Makes approximately 8 large muffins 1x
Description
Indulge in the delightful taste of Moist Vegan Lemon Muffins, a perfect treat for any occasion. These fluffy, zesty muffins are bursting with fresh lemon flavor, making them an irresistible choice for breakfast, snacks, or dessert. Topped with a crunchy lemon crumb and optional pearl sugar, they offer a bakery-style experience right at home. Easy to make and completely vegan, this recipe is sure to impress your family and friends while satisfying your sweet tooth. Enjoy them warm or drizzled with a sweet glaze for an extra touch of indulgence.
Ingredients
- 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
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
- 30 g granulated sugar (for topping)
- 1 teaspoon lemon zest (for topping)
- 30 g all-purpose flour (for topping)
- 2 tablespoons vegan butter (for topping)
- 2 tablespoons pearl sugar (optional)
- 40 g powdered sugar (for glaze)
- 2 teaspoons lemon juice (for glaze)
Instructions
- Preheat oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line muffin trays with liners.
- In a mixing bowl, combine granulated sugar and lemon zest, rubbing zest into sugar until fragrant.
- Mix soy milk with lemon juice to create vegan buttermilk; set aside for a few minutes.
- In the flavored sugar mixture, add olive oil, vegan yogurt, and vanilla extract. Stir in vegan buttermilk.
- In another bowl, sift together flour, baking powder, and salt. Gradually fold dry ingredients into wet mixture until just combined.
- Optionally let batter rest for 30 minutes for taller muffins.
- Fill muffin liners generously with batter and top with crumb mixture made from sugar, lemon zest, flour, and vegan butter.
- Bake for approximately 20 minutes or until toothpick comes out clean. Allow cooling on a rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
